LL’s Hampton Chutney Sandwich

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LL's Hampton Chutney Sandwich
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11.16
hampton chutney bacon avocado sandwich with sundried tomato aioli

I'm a huge fan of StyleBlueprint, and I'm a huge fan of sandwiches.

So you can imagine how thrilled I was when StyleBlueprint asked if I could develop a sandwich recipe for one of their articles!

It took me all of five seconds to know exactly what kind of sandwich I wanted to create. When I lived in New York City from 2008-2013, one of my absolute favorite meals was the #21 veggie sandwich from Hampton Chutney Co. While they're known for their dosas (crispy crepes made from rice and lentils), don't sleep on the sandwich menu either! The one I always ordered has avocado, cucumber, romaine, mozzarella and a tomato basil dressing on whole grain bread. It's fresh and wonderful every single time!

As I went to create my own #21, I did take few liberties: I added crispy bacon and red onion, swapped romaine for arugula, mozzarella for goat cheese and turned the dressing into an aioli. Despite the differences, and while I do prefer this version :), they both offer a similarly harmonious eating experience. All the right textures, with rich avocado and cheese to offset a piquant, tomato-y spread.

hampton chutney bacon avocado sandwich with sundried tomato aioliI also think my 2019 Hampton Chutney sandwich is a perfect meal-prep option as you head into your next busy week. Enjoy these sammies for lunch or dinner, but I promise you will look forward to every single one! As with any simple recipe, it's really important to use high-quality ingredients: fresh greens, pasture-raised bacon (if possible), ripe, bright green avocado and, of course, great bread.

This project was actually perfect timing, because I had recently received a shipment of Coco Bakes from my IG friend Coco Kislinger. Coco Bakes bread is gluten-free, soy-free, dairy-free, vegan, sprouted and organic. WHAT?! Even better, and most importantly, it's unbelievably delicious. Cocobakes has the ideal chew, density and slightly fermented flavor of sourdough, and it holds up to lots of toppings. I used the original "plain" for my sandwiches, and it was absolutely PERFECT for this recipe. I highly recommend ordering some Coco Bakes if you have allergies or sensitivities in your family...or if you just love fantastic bread!

hampton chutney bacon avocado sandwich with sundried tomato aioliIf you're like me and love little more than biting into a hearty sandwich full of fabulous ingredients, I know if you will love this. Please tag me on IG @lauraleabalanced #llbalanced so I can see your creations and variations!

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TOTAL TIME :35minutes15minutes
4sandwiches
INGREDIENTS
  • 8 slices crisp cooked bacon* (approx 6 ounces)
  • 1/2 cup good quality mayonnaise (brand linked below)
  • 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 of a small red onion, very thinly sliced
  • 8 slices bread of choice (brand linked below)
DIRECTIONS
BACON INSTRUCTIONS
  1. *You can cook your bacon however you like, but here is my favorite method if you want to use it. I start with a whole 12 ounce package and just freeze leftovers:
  2. 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.
  3. Add bacon slices to the baking sheet. They might slightly overlap, but they’ll shrink as they cook.
  4. 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).
  5. 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 INSTRUCTIONS
  1. Make aioli by combining mayo, sundried tomatoes, garlic clove, salt and pepper in a small bowl and whisking until incorporated.
  2. 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.
  3. 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. _______________________________________________ **Depending on your preference, you may want more or less of these ingredients, so adjust or leave out to taste
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