So the Famous sandwich was finished this week.

It holds a great deal of sentiment as it represents a chapter in my life when I was living in London, plus it has taken 3 years to get to a stage where I could serve it in the restaurant. I had a pain in the ass stalker attack me about this dish about 2 months ago and it is with pride that I say that it has been served  to the top Gourmet of Spain (and friend to most of the best Chefs in the world) and also a very tough critic and they both gave it outstanding reviews.

It is very honest and using very basic techniques, the trick is in the balance, proportion and execution. I wanted it to bring back memories of the worlds best Sandwich……… Bacon, Tomato, Avocado and mayonnaise! The objective has been achieved.

The bread crisps are only 1.5mm thick but 10x4cm is size, this is a very delicate job to coat with the best Spanish Extra virgin olive oil and sea salt then baked until golden and crispy between 2 heavy baking trays. The avocado is seasoned with Jamón Iberico (La Pata Negra) fat and points of Tomato reduction. The trick of this dish is in the heavy flavors but light presentation (using vienetta ice cream as the inspiration), so something that seems big is actually very little in weight. To top it off I made a “Hellmans” mayonnaise sorbet and a green tomato pulp (as the acid will cut through all the heavy fats) but unfortunately for this photo I could not get any green tomatoes:-(

There you have it……… My homage to the Sandwich I ate on the way to work every morning for a year and a half when I was living in London!

This entry was posted on Friday, June 26th, 2009 at 12:14 and is filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.