But where does the meat go?
There are very few people I know that would just eat this sandwich and be totally satisfied just having it described to them. I have to admit, that’s how I felt when I was assembling this sandwich. I thought for sure I would binge on Halloween candy because I was still starving.
I did binge on Halloween candy, but that had less to do with the sandwich and more to do with no self-control. I really need to keep candy and snacks out of the house.
The original recipe calls for celery, but I can’t stand that one, so I pulled it off of the thing entirely and seasoned the goat cheese with celery seed instead. Your call.
1 cup extra-virgin olive oli
2/3 cup fresh lemon juice
2 tbsp. chopped shallots
2 tsp. kosher salt
1 sprig fresh rosemary
2 cups walnut pieces
1/4 cup extra-virgin olive oil
salt and pepper
8 tbsp. goat cheese
1 tbsp. celery seed
8 slices multigrain bread
2 cups watercress, largest stems removed
2 ripe avocados, halved, pitted, peeled and sliced
salt and pepper
This is split up in to three sections. A vinaigrette for the salad portion, a pesto for the spread and the actual sandwich. So stay with me here. Follow the the bouncing ball!
To make the vinaigrette, mix those ingredients and fridge it for an hour. Remove the rosemary sprig before serving.
To make the walnut pesto spread, toast the walnuts in a 300 degree oven until fragrant, then toss in a blender and chop. Slowly add the oil so that it becomes a spreadable (but not too smooth) pesto. Season to taste.
And now the main event. Dress the watercress with the vinaigrette and set aside. Spread or top a slice of bread (per sandwich) with the goat cheese, then season with the celery seed. Top with 1/2 avocado, then finish with the dressed watercress. On the top slice of the bread, slather on some of the walnut pesto and place it on the sandwich. Push down a little and cut in half.