It was the best day ever.
To help explain, I've created a little dialogue between you and me. To accompany reading this dialogue, or to listen to while you prepare this sandwich, you may want to listen to Yoü And I by Lady Gaga. Despite what my friends say, I think it's a badass song. Just like this badass sandwich.
A Dialogue Between You and Me (or Yoü And I, as it may be) About a Fried Avocado Sandwich
Me: I fried some avocados!
You: You fried some avocados? Big deal. I've been frying avocados since kindergarten. I fry avocados sleep walking on Ambien. I fry avocados as a post-gym snack. I've fried so many avocados that I'm responsible for improving the agricultural sector of South American nations. My mama invented fried avocados. I basically own the rights to fried avocados. That ain't nothing, Will. That ain't nothin.
Me: Well, there was also miso mayonnaise with it...
You: Miso mayonnaise?! Miso mayonnaise!?! You think that shit's original? Will, I've been eating miso mayonnaise since I stopped breast feeding. I brush my teeth with miso mayonnaise. I stir it into my morning coffee. I ice my birthday cakes with miso mayonnaise. I've made so much miso mayonnaise that there are traceable levels of miso mayonnaise in my blood. I basically invented miso mayonnaise. That ain't nothing, Will. That ain't nothin.
Me: Well, it's not just fried avoados. There are fried anchovies in this too!
You: Fried anchovies? Hello, Will! You think you're the first to fry an anchovy? You ever heard of the Mediterranean? They fry anchovies like it's their job. In fact, some people in the Mediterranean literally have the job of frying anchovies. It's all they do. All day, every day. They're professional anchovy friers. That stuff's been going on since Caesar invented his signature salad at the Colosseum and requested a fried anchovy with it. That ain't nothing, Will. That ain't nothin.
You: It's called a garden, Will. It's called the grocery store. It's called produce. Everyone tops stuff with fresh corn and cucumbers and red onions and jalapeno pepper and sprouts and cilantro leaves. I top my birthday cakes with that stuff. That ain't nothing, Will. That ain't nothin.
Me: Who eats your birthday cakes?
You: That's irrelevant, Will.
Me: But, well, also there was soy-lime dressing and sesame seeds...
You: Just stop.
Me: No but see, I take all those things, and put them together in a SANDWICH!
You: Oh snap. That really is something, Will. That really is something.
Process Photos (recipe below)
Start out with some toasted baguette, plain and simple.
Then add your miso mayonnaise. This stuff is pungently flavorful - basically they invented the word umami to describe this very sauce.
Thinly sliced cucumbers starts off the stacking.
Then goes on the meat of this sandwich: rich and creamy panko fried avocado and salty, briny, crispy fried anchovies. It's the center of a sandwich like you've never seen it before.
The rest of the vegetables get placed on top, which include fresh summer corn, sprouts (which you could leave out, but don't), jalapeno peppers for a pop of heat, cilantro leaves and red onion. They create that banh-mi like crunch of fresh vegetables when you bite in.
Finally, a dressing of lime and soy perks up the sandwich, all finished off by a sprinkling of sesame seeds.
Ta Da! There you have it, your fried avocado sandwich. Sure, it looks good. But you won't know how truly fabulous this sandwich is until you try one yourself!
Fried Avocado Sandwich
Makes 2 Sandwiches
-1/2 cup white all purpose flour
-2 eggs, beaten
-1 1/2 cups panko bread crumbs
-6 oil packed anchovy fillets
-1 cup vegetable or canola oil
-1/2 cup mayonnaies
-1 teaspoon red miso powder (from miso soup packet) or miso paste
-1 small cucumber, thinly sliced
-1 stalk fresh corn, kernels removed
-1/2 cup sprouts of any variety
-1 jalapeno pepper, thinly sliced into rounds
-small handful cilantro leaves (about 15 leaves)
-1/2 red onion, thinly sliced
-1 tablespoon lime juice
-1 tablespoon soy sauce
-1 teaspoon rice wine vinegar
-1/2 teaspoon sugar
-1 teaspoon sesame seeds
-2 small baguettes (demibaguettes), sliced in half and toasted
1. To fry the avocado and anchovy fillets: Place one each of the flour, eggs and panko in small bowls. Cut the avocado in half length-wise and remove the pit. Cut each half in half again so you have four pieces and remove the skin. Cut each fourth in half again, giving you 8 pieces total. Dip each avocado slice in the flour to coat, then dip in the egg to coat, and finally in the panko breadcrumbs. Set aside and repeat this process to complete all the avocado slices, and then do the same with each of the anchovy fillets. Place the oil in a small, shallow sauce pot or frying pan and heat over medium heat for 1-2 minutes. Place as many avocado slices in the oil as will comfortably fit and fry 1-2 minutes each side until nicely browned. Remove using a slotted spoon to a plate covered with a paper towel and salt generously. Repeat with the remaining avocado slices. Fry the anchovy fillets similarly, about 1 minute per side, and place on paper towel. Set aside until ready to make sandwich.
2. To make miso mayonnaise: Mix mayonnaise and miso powder or paste in a small bowl, set aside.
3. To make dressing: Mix lime juice, soy sauce, vinegar, and sugar in a small bowl until combined.
4. To prepare sandwiches: Lay the bottom half of each baguette on a work surface. Spread the miso mayonnaise evenly over each. Lay on the sliced cucumber. Evenly divide the fried avocado and anchovies between each sandwich, alternating the avocado and anchovies. Top with the corn, sprouts, jalapeno pepper slices, cilantro and red onion slices to your liking. Diving the dressing over each and top with sesame seeds. Place top piece of bread on each sandwich and enjoy at once! You deserve it!