It was meant as an insult. A pastrami pocketing New Yorker once told me that I like “salad between bread” not “sandwiches.” I dissagree. I mean hello, I love bánh mì, grilled cheese, the ‘Shroom Burger from Shake Shack and so on. Still, I do love a “salad between bread!”
Getting a wad of vegetables balanced between bread—in terms of flavor and stackability—is a challenge many restaurant refuse to acknowledge. The key is thin slices carefully arranged, plus the use to vegetable cradling alfalfa sprouts, to prevent a vegetable sandwich from collapsing into the proverbial salad. One of the best examples I’ve found is at Los Feliz’s Mustard Seed Café. The Veggie Sandwich ($9.95) is served on toasted olive bread with tomato pesto, lettuce, tomatoes, sprouts, swiss cheese, red onions, and avocado. It’s carefully constructed, guaranteeing every veggie in every bite. The tomato pesto—instead of humdrum mayo—adds a tangy undercurrent to the briny bread, plus makes it easy to turn this sandwich vegan (just order sans cheese)!
The lightly dressed Red Cabbage Slaw is my side of choice. Crisp cabbage tossed with a barely-there oil and vinegar blend finish off a perfect lunch. Light on the belly, easy on the wallet… very, very, sort of similar, but not at all, exactly like a salad!
Mustard Seed Café
1948 Hillhurst Ave
Los Angeles, CA 90027