LL's Hampton Chutney Sandwich
Inspired by my favorite sandwich in NYC, I could truly eat this every single day and be so happy! I mean, what's better than biting into an epic sammy?!
Ingredients
- 8 slices bacon uncooked, approx 6 ounces
- 1/2 cup mayonnaise
- 1/3 cup sundried tomatoes in olive oil excess oil shaken off & finely diced
- 1 small clove garlic very finely minced
- pinches salt and pepper
- 1/3 cup goat cheese
- 1-2 ripe avocados sliced or mashed(don't do this till assembly)
- 1/4 small red onion very thinly sliced
- 8 slices bread of choice
Instructions
BACON:
- Preheat oven to 375 degrees F and wrap a baking sheet with aluminum foil, pressing it tightly to the edges. I like to do one piece lengthwise and 2 pieces crosswise.
- Add bacon slices to the baking sheet. They might slightly overlap, but they’ll shrink as they cook.
- Bake bacon for 20 minutes, then carefully drain excess grease into a heatproof (glass or metal) container to cool. Bake another 10-20 minutes or until it reaches your desired doneness (will depend in part on the cut/brand of bacon).
- Cool at least 10 minutes before using in assembly. You can pat them dry for excess grease, if you like. Save 8 pieces for sandwiches and freeze the rest as soon as completely cooled—I wrap it in plastic wrap and add to glass Tupperware.
SANDWICH:
- Make aioli by combining mayo, sundried tomatoes, garlic clove, salt and pepper in a small bowl and whisking until incorporated.
- Toast bread if you like. Spread aioli on one piece of bread and a layer of goat cheese on the other piece. Layer either side with 2 slices bacon, a generous handful of arugula, avocado slices/mashed avocado to taste, and a layer of red onion. Close sandwich, slice and enjoy! I don’t recommend making sandwiches more than a few hours in advance.
- Leftover aioli will keep tightly sealed up to 4 days in the fridge. To best preserve your remaining avocado throughout the week, sprinkle the flesh side with lemon juice, keep the pit in and wrap tightly with plastic wrap.
Notes
Hampton Chutney was one of my favorite places to grab lunch when I lived in New York City from 2008-2013. While they're famous for their delicious dosas, my go-to order was a sandwich packed with veggies, avocado and mozzarella and a tomato basil dressing.
I added a few twists with my variation, such as a sundried tomato aioli and crispy bacon. But you can definitely omit the bacon for a vegetarian version. Either way, this is a delicious Summer sandwich that's perfect for a picnic or porch lunch!
