LL’s Hampton Chutney Sandwich (Edit recipe)

It took me all of five seconds to know exactly what kind of sandwich I wanted to create. When I lived in New York City from 2008-2013, one of my absolute favorite meals was the #21 veggie sandwich from Hampton Chutney Co. While they're known for their dosas (crispy crepes made from rice and lentils), don't sleep on the sandwich menu either! The one I always ordered has avocado, cucumber, romaine, mozzarella and a tomato basil dressing on whole grain bread. It's fresh and wonderful every single time!

50 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	688
Fat:	41 g
Carbohydrates:	62 g
Protein:	10 g
Cholesterol:	62 g
Sodium:	2121 mg
Fiber:	12 g
Sugars:	2 g
Calculated per serving.

by Laura Lea

View original recipe

Serves: 4

Ingredients

6 oz Bacon, crisp (8 slices)
1/2 cup Mayonnaise
1/3 cup Sun Dried Tomatoes, in olive oil, excess oil shaken off & finely diced
1 clove Garlic, very finely minced
pinch Salt and Pepper
1/3 cup Goat Cheese
1-2 Avocado, sliced or mashed (don't do this till assembly)
1/4 Red Onion, very thinly sliced
8 pieces Bread, of choice

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bacon

*You can cook your bacon however you like, but here is my favorite method if you want to use it. I start with a whole 12 ounce package and just freeze leftovers:
Preheat oven to 375 degrees F and wrap a baking sheet with aluminum foil, pressing it tightly to the edges. I like to do one piece lengthwise and 2 pieces crosswise.
Add bacon slices to the baking sheet. They might slightly overlap, but they’ll shrink as they cook.
Bake bacon for 20 minutes, then carefully drain excess grease into a heatproof (glass or metal) container to cool. Bake another 10-20 minutes or until it reaches your desired doneness (will depend in part on the cut/brand of bacon).
Cool at least 10 minutes before using in assembly. You can pat them dry for excess grease, if you like. Save 8 pieces for sandwiches and freeze the rest as soon as completely cooled—I wrap it in plastic wrap and add to glass Tupperware.

Sandwich

Make aioli by combining mayo, sundried tomatoes, garlic clove, salt and pepper in a small bowl and whisking until incorporated.
Toast bread if you like. Spread aioli on one piece of bread and a layer of goat cheese on the other piece. Layer either side with 2 slices bacon, a generous handful of arugula, avocado slices/mashed avocado to taste, and a layer of red onion. Close sandwich, slice and enjoy! I don’t recommend making sandwiches more than a few hours in advance.
Leftover aioli will keep tightly sealed up to 4 days in the fridge. To best preserve your remaining avocado throughout the week, sprinkle the flesh side with lemon juice, keep the pit in and wrap tightly with plastic wrap. ______________________________