Recipes in this Post
Last night we went to a Star Party. No, I don’t think there were any celebrities there, just amateur astronomers with their telescopes on the lawn at the Griffith Park Observatory letting the public have a chance to see the rings of Saturn, and the moon up close and personal. If you have not been to the Griffith Observatory, I highly recommend it.
The last time we went to a Star Party, it was Spane’s 6th birthday, and my blog post Happy Sixth Birthday Spane has recipes and pictures. The great thing about that visit was the big red moon. This time, the surprise was being able to see Saturn, with its rings. You have never had your heart quicken more than seeing Saturn’s rings, right before your eyes. Those Public Star Parties at Griffith Park Observatory are just the best fun. This trip started with one of Amber’s children saying how much fun it was last time, and wouldn’t it be great if we could go again? I looked it up on the computer, and sure enough there was a Star Party on Saturday, August 14, 2010.
We decided that it would be great fun for everyone if had a picnic in Griffith Park, and then went to the Observatory. I couldn’t think of a better picnic sandwich than my modified BLT. Because it has some adult flavors, and Amber’s children don’t like certain things, it quickly became known as the “Adult Sandwich”, and the children at the other sandwich which was just bacon, lettuce and mayonnaise on French bread, no tomato.
Recipe: Star Party Submarine Sandwiches
- 1 French bread loaf Unsliced (Important)
- 1 lb Thick bacon
- 1 Ripe tomato
- 1 Ripe Avocado
- 1 bunch Fresh Sweet Basil Leaves about 10
- 1/2 cup Best Foods/Hellman’s Mayonnaise
- 8 oz Philadelphia Cream Cheese at room temperature
- Take a cookie sheet or jelly roll pan and place the bacon slice by slice into it. Place in a cold oven and turn the heat up to 350. Check the bacon at 10 minutes, and it should be done in about 15. Remove from the oven, and place bacon on paper towels to absorb grease. Set aside.
- With a good serrated knife, slice the bread crosswise to have a top and bottom.
- Put the basil leaves in a small food processor with the mayonnaise. Process until all the basin and mayonnaise have mixed together, best if the mayonnaise is pale green, but you may be flecks of basil. Set aside.
- Slice the tomato into relatively thick slices, about a quarter of an inch. Set aside.
- Peel and remove the seed from the avocado, then slice it as well. Set aside.
- Spread half of the mayonnaise mixture on one half of the bread. Put the tomatoes in a neat line on the bread. Put the bacon on top of the tomatoes. Put the avocados on top of the bacon.
- Take the cream cheese out of the box, and gently knead it still in its wrapper. Cut one end of the wrapper off. Slowly and carefully, from the bottom, squeeze the cream cheese over the sandwich, spread it slightly with a knife so it goes from end of end.
- Place the remaining mayonnaise mixture on the other piece of bread, and put that bread on top to close the sandwich.
- Get a large roll of cellophane wrap and wrap the sandwich well in it, then cut it into sandwiches, and wrap each sandwich separately. Wrapping submarine sandwich in plastic first will help keep it together when you want to cut it into individual sandwiches.
The sandwiches went great with a salad, watermelon, and perfectly barbecued ribs that Amber’s husband Stevie had made. We had Red Velvet cupcakes bought at the store for dessert – yes, sometimes I actually buy ready made thing – sheesh!
Preparation time: 20 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 12
Culinary tradition: USA (Traditional)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.