Wow, the name of this week's tea sandwich is almost as long as its recipe! I needed to use up some bacon that was left over from another dish, and I was in the mood for a heartier, meatier tea sandwich this week. I was inspired by a recipe I found here.
But I decided to make it easy on myself: I purchased basil pesto in a jar, a small tomato, a small avocado and a loaf of pumpernickel bread. I cut the bread into rectangles and spread them lightly with pesto, then added thin slices of the tomato and avocado, topped with a piece of crispy bacon. (My husband, by the way, cooked the bacon for me. I can prepare bacon just two ways -- "soggy" and "charred" are my specialties -- while his is always just perfect.)
So here's the thing: I *loved* the flavor of this sandwich. Boy, was it good, and I imagine it would be even better with fresh tomatoes from my own garden this summer. But it was definitely a meaty, salty little treat. My husband, after sampling and saying "mmm," told me "it's very assertive." Said he wouldn't pair this with white or green tea but rather a strong black tea, and I agree. He liked it enough to go make himself a bigger one after we polished off my "testers." I finally concluded I might or might not be comfortable serving this particular tea sandwich at a tea, and it would definitely depend on what other sandwiches I was offering. So this one goes in the "maybe" column as far as teatime is concerned, but for "anytime" eating it's definitely a yes!