I meant to share this sandwich with you yesterday. Because I was talking about avocados and my inspirations from Pinterest that helped create yesterday’s dish.
There’s really no recipe needed to make this sanwich, but the combination of flavours are amazing, so I wanted you to make it for yourself. For me, caraway seeds (in rye bread) and blue cheese are a match made in heaven – I don’t know what it is, but I love smearing any blue-based cheese onto a rye cracker or toasted rye bread. When I was at the grocery store this weekend I happened to see a wedge of cambozola waving at me, begging to end up in my cart, and eventually my belly. And since I had just grabbed a fresh loaf of dark Winnipeg rye, I snatched it up quickly.
So yesterday when I had avocados on my mind, I added thick slices of the buttery green fruit to my toasted rye and cambozola sandwich; and then proceeded to add some prosciutto for some saltiness. What is cambozola? – in case you’re unaware: It is a combination of a creamy cheese: camembert, and a pungent cheese: Gorgonzola. And it is one of my favourite cheeses on this Earth – I don’t have to eat so much cheese this way because I get 2 cheeses in 1!
Avocado, Cambozola & Prosciutto Sandwich on Rye
2 thick slices dark rye
1 garlic clove, cut in half
3 slices cambozola cheese
nearly 1/2 an avocado, cut into thick slices
2 slices prosciutto
Toast the rye bread. When it comes out of the toaster and is still warm, rub each slice with one half of the garlic. Layer the cambozola, avocado, and prosciutto onto one of the slices of rye and top with the other. Enjoy.
Makes 1 sandwich.