Lunch Hour = ‘Wichin Hour

Working in NYC – many times I have to have lunch on the go.  I don’t usually like the prices associated with having lunch on the go  so I get super excited when I have a good catered lunch (free 99!). But what’s even better than a sponsored sandwich?  A sponsored sandwich with a twist!  When one of my vendors ordered lunch from ‘wichcraft , I fell in love. The sandwiches were AMAZE  ( yes, amaze – not amazing)!  I tried both of ( half of each sandwich) these beauties pictured below and I must say both were equally great! In fact, they were so good  it inspired me to try my own version. I modified a bit to cater to my tastebuds but it still came out delish. If you’re ever in the NYC area – check out ‘wichcraft. If you’re not in NYC area,  then make your own version! 🙂

Goat Cheese & Avocado Sandwich

‘wichcraft ingredients:

– multigrain bread

–  goat cheese

– avocado

– celery

– watercress

– walnut pesto

Budding Vegetarian: 'Wichcraft Tuna Sandwich

(c) 'wichcraft

My version:

–  whole wheat bread

–  goat cheese ( sprinkled with a dash of pepper)

– watercress

– dash of cilantro

– fresh spinach ( it’s all I had in the fridge)

– fresh avocado ( yum!)

– walnut & basil pesto which is (I modified KMS’ version by way of Four Swallows):

  • 1/2 cup packed fresh basil leaves, rinsed and dried
  • 1/4 cup coarsely chopped walnuts
  • 4 tbsp  parmigiano-reggiano ( I used the bag version but fresh is always better)
  • 1/4 cup good extra virgin olive oil
  • 1 large garlic clove
  • big squeeze of fresh lemon juice
  • salt and pepper to taste

Tuna Sandwich

‘wichcraft ingredients:

– baguette roll

– “pole-caught” tuna

– fennel

– green olives

– aioli

– lemon

Budding Vegetarian: 'Wichcraft Sandwich

(c) 'wichcraft

My version:

– whole wheat bread

– 1 can  of tuna  which I  pre -seasoned with

  • 1/2 tsp smart balance mayo
  • pinch of salt & pepper
  • 1/2 tsp evoo
  • 1/2 tsp rice vinegar
  • 1/2 tsp honey mustard
  • 2 squeezes of 1/2 a lemon

–  fennel ( it looks fancy)

– aioli which I followed almost exactly as outlined by Epicourious

  • 2 garlic cloves
  • 1 large egg yolk ( I used egg white instead)
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup evoo
  • 3 tablespoons vegetable oil

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