Before heading home from a long weekend in North Carolina, my family and I decided to take a pit stop in Chapel Hill for yet another campus tour. We were a hungry trio looking for a quick place to eat in the area. With no familiarity of the town, I pulled out my phone to see what the map recommended for a popular casual eatery. We piled into the car and soon ended up in the long line at Merritt’s Store and Grill.
Merritt’s was the to-go place for families and people of all ages, where everyone reconvened for simple yet filling sandwich. These sandwiches were nothing like I had before. Merritt is THE place to go for a BLT; their sandwiches are the classics with no frills. I knew that no matter how hard I tried, I would not be able to recreate this sandwich and so I never tried.
I will in no capacity compare this sandwich to those of Merritt’s because a) it doesn’t stand a chance, and b) it competes in a different ball game. However, this sandwich does stand a chance for being the healthy Summer alternative.
Cucumber and Tomato Salads always ended up in my school lunch as it was quick for me to make in the mornings. But now that I’m on Summer Break, I have more time to get creative with lunches. Summer comes hand in hand with cucumber and tomato salads; nothing is as refreshing as this cooling combination and it can be served in almost any manner. My memories of the sandwiches at Merritt’s inspired me to create a bad-ass sandwich that would evoke the same emotions as you sink your teeth into it and would make your mouth-water just at the thought of it.
Cucumber Tomato Avocado Sandwich
- 1/4 cucumber, chopped
- 1/2 tomato, diced
- juice of 1/2 a lemon
- 2 oz fresh goat feta, crumbled
- 2 tablespoons olive oil
- 1 avocado, pitted and mashed
- 2 slices of eziquiel bread, toasted
- 1/2 cup sprout
- 1 teaspoon sumac
In a small bowl, combine the cucumber, tomato, lemon juice, olive oil, feta, and a sprinkle of salt and pepper. Mix and let sit for 5 minutes to allow the cucumber and tomatoes to soak up the dressing.
Transfer a tablespoon of juice from the cucumber tomato bowl into another small bowl. Add the mashed avocado and combine. Adjust the seasoning of the avocado spread by adding more juice or salt and pepper.
Coat one side of both bread slides with the avocado spread. Top one avocado slice with sprouts and lightly press the sprouts down so that they become one with the avocado spread. Top the other slice with the cucumber tomato salad. Sprinkle the sumac over the salad. Place the sprouts-avocado toast on top of the cucumber-avocado toast as a sandwich.
Serve immediately of store in the fridge.