AvoEatery’s B.L.A.T., top, adds avocado and a lot of sass to the classic club-style sandwich; above. A streak of exciting sandwich options turns a staple of the lunchbox into works of culinary indulgence Text and PhotographyARNOLD WAYNE JONES | Executive Editorjones@dallasvoice.com We call many sandwiches by different names, even when they are just bread, protein and garnish. (Point of controversy: “A hot dog is a sandwich; a taco is not.” Discuss.) Well, I’m willing to defy that reductionist view.
Some sandwiches really are unique. A Cubano can have multiple things in it, but if there’s no pickle and mustard hot-pressed with the bread, Swiss and pork, you don’t have a Cubano, you have a croque-monsieur.