avocado, tomato and mozzarella sandwich & the lovely side street cafe
April 18, 2013 § Leave a comment
This past weekend of running and café visiting was a bust. I’ve been sick on the couch with a stomach bug for a few days now. I can’t eat anything tasty, let alone run anywhere further than from my bed to the couch. It did pain me a bit to not be able to go out and try a new spot in Boston. But it also made me think of a past café and this seemed like the perfect opportunity to share it.
Last summer, we found a 10k race in Bar Harbor, Maine and decided it was the perfect excuse to get away for the weekend. I would suggest this type of impromptu vacationing to everyone. I always enjoy road traveling; there’s no jet lag, no pressure to see everything and you come home actually feeling refreshed.
We stayed at a cute little bed and breakfast just outside of the main downtown. We woke each morning to communal breakfasts with other vacationers and we spent most of our days outside walking along the rocky shoreline, hiking to sandy beaches and people-watching with some kind of tasty treat.
The restaurant scene was quite lively, we were happy with all the places we ended up visiting. And the vegetarian options were surprisingly robust. I think one of our favorite spots was Side Street Café. It’s locally owned, with a friendly staff and lots of outside deck seating. There was a live band the night we visited, which seemed like a regular occurrence, and the casual atmosphere fit right in with our laid-back trip. We sat at the bar with the Celtics playoff game high on our priority list. The pita wrap that I had inspired a new sandwich that I make at home all the time. Each time I make this sandwich I get to reminisce about the little town and the lovely café that introduced me to it.
Recipe inspired by Side Street Cafe
Makes 4 sandwiches
1/4 cup prepared pesto*
1 avocado, thinly sliced
1 tomato, sliced
Fresh mozzarella, sliced
Cut the bread into eight slices, about 1/2 inch thick.
Toaster Oven: Toast bread until just crispy on the outside but still soft on the inside.
Conventional Oven: Preheat oven to 350 degrees. Place slices of bread on a baking sheet and bake for about 5 minutes, until crisp on the outside.
Spread a thin layer of pesto on both the top and bottom of each bread slice and top with the avocado, tomato and mozzarella. Serve immediately, while the bread is still a little warm.
An excellent addition to this sandwich is broccoli sprouts. I add them whenever I can; unfortunately, it’s just one of those items that my grocery store only carries half the time.
*You can also use any kind of pesto you like. I used a homemade basil-based one, but a store bought jar works just as well.