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L.A. Sandwiches

To remember what I don’t want to forget.

What I really enjoyed about the food in L.A. on my last trip in May, was the delicate flavor of their organic sandwiches, filled with avocados, fresh tomatoes, and microgreens. I tried different places, but the best sandwich I ever had was at Cafe Gratitude in Santa Monica. Back to Berlin, I wanted to re-create it and make my own version with my beloved Heimgart microgreens kit that I’ve already written about in this post. I encourage everyone to make their own bread, nothing is more satisfying in the kitchen than kneading and making fresh and fragrant bread at home. With the Tangzohng technique I’ve shown already here, you can be sure that your buns will turn beautifully soft, with a golden finish and tasty.

The making of the buns for our sandwiches is in this recipe the longest part, to compensate the assembling of the plate with layers of the divine green smashed fresh avocado, tomato, the crispness of the bacon coconut, thin slices of radish, a handful of microgreens playing like an explosion of edible confetti in your mouth is really fast and joyful! Honestly, you can make tons of variations of this recipe: with grilled zucchini or fried tofu, microgreens pesto and so on. With my instructions, you can make up to 8 medium size buns or 4 larges. Here I’ve preferred the large option to have more playground with my toppings.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

L.A. Sandwiches

  • Servings: 4
  • Difficulty: average
  • Print

Ingredients

    for the buns:

  • 350gr flour
  • 1tbs sugar
  • 1tsp salt
  • 2 tsp yeast
  • 120gr tangzohng
    for the bacon coconut:

  • 2tbs soy sauce
  • 1tsp liquid smoke
  • 2stp apple vinegar
  • 1tbs maple syrup
  • 1 cup flaked coconut
    for the guacamole:

  • 1 avocado
  • the juice of 1 lemon
  • salt & pepper
    other ingredients:

  • microgreens
  • sliced tomato
  • sliced radish
  • olive oil

Directions

  1. To make the buns follow my other recipe here
  2. Mix all the ingredient to make the coconut bacon, and bake to 180° for 10 minutes: they have to be crispy but not burned: check time to time.
  3. Smash with a fork the avocado with the lemon juice, add salt and pepper
  4. Cut in half the buns, spread a layer of guacamole, then the microgreens, slices of fresh tomato, radish. End with the bacon coconut.

 

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