Hello fellow sandwich lovers! This week we went in an arguably healthier direction, opting for fish and turkey instead of beef and pork. However, the mayonnaise probably negated that jump, but hey, it’s only once a week right? Anyway, this week’s sandwiches were the Avon-By-The-Sea and the California Club.
Let’s take this from the top down and start with the Avon-By-The-Sea, a sandwich I would happily refer to as a fishwich:
So the Avon had two fishes in it, chilled salmon and tuna salad. Firstly, the tuna salad was excellent. I actually had a bite of some Jimmy John’s tuna salad later in the day and it was flavorless in comparison to Jersey’s. Unfortunately, the tuna salad was so delicious that salmon was subordinate, if not entirely transparent. The salmon definitely added texture to the salad, but even when tasted on its own it seemed mild, even bland. I would have preferred a hot seared salmon or even raw sashimi salmon while Sherrel suggested smoked salmon.
Don’t get me wrong, the sandwich was a very good tuna salad sandwich and I would eat it again. However, as a fish lover, I just really enjoy being able to taste my fish. If the fish didn’t have the salmon, I’m not sure if I would notice a difference in anything other than the texture.
Let’s move on to the California Club:
Why’s it called the California Club? Because there is avocado in it and, in the world of food, anything with avocado is instantly dubbed as “California.” Those crazy Californians love their avocado. 😉
This is another rainbow sandwich. I’ve come to love these palatal potpourris, that is, sandwiches with diverse flavor profiles. I was hesitant about the mayo at first, as I tend to avoid it in general. Don’t get me wrong, I like mayo, but I prefer everything without it simply for the calories and fat. I would order this sandwich in the future without the mayo, but I won’t alter it for a first consumption for the sake of experiencing the artwork as the artist intended.
This, I believe, is the first sandwich of the Jersey’s Thursdays project with honey mustard on it. I’ve had their honey mustard in the past and it is absolutely excellent. They make it in-house and the texture is thick and sticky, approaching the texture of syrupy peanut butter, but most importantly, it’s strong and delicious. It gives the sandwich an overall blast of sweetness that would overload the senses if you were to pair it with a Red Sox Suck Chicken Cheesesteak, which was also quite sweet on the palate.
Anyway, as a person who consumes a lot of vegetables and quite often goes for several days at a time eating an entirely organic vegan diet, this sandwich made me happy. (Yes, I’m aware there is meat on it, I’m just saying it’s arguably healthy and fresh tasting) Again, I would nix the mayo because the guac adds the perfect level of creaminess to the sandwich and the honey mustard adds a requisite amount of tangyness. The mayo, to me, just adds unnecessary calories and fat. The sprouts were fresh, the lettuce was crisp, and the turkey was sliced just right and juicy. Damnit, now I want one.
Anyway, see you next week!