Welcome back dear readers! Was your weekend as DANGERous as mine?
While combing through the Mummies exhibit with an oncoming sickness this weekend, I found a new oasis of Sandwichery on the USC Campus.
Following the directions to Sandwich Island, I must admit, I was lost for some time.
I stood outside of the address listed for Sandwich Island, but could only see an Asian Food stand. After pacing back and forth, and becoming increasingly worried that this highly recommended shop was no longer here, I looked inside and realized that Sandwich Island was truly an island: A small stand inside of a large cafeteria.
I am not one to make snap judgments, but I have to admit that at first I was a bit skeptical as to how DANGERous a sandwich in a campus cafeteria could be.
But how soon I was proven wrong.
My first sign that this was truly an amazing find? The Sandwichologist who worked here was incredible.
Without even thinking when asked which sandwich I should try, she sold me on the Turkey Avocado Sandwich, and watching her make it was quite fun. You could tell that not only had she been making sandwiches for awhile, but she enjoyed it and took pride in her creations.
Before she had even put the top half of the roll onto the sandwich, the contents stacked about 4 inches high, and were then beautifully pressed together into a nicely compact sandwich.
The sandwich is really dependent on what you want inside of it, since the only basics are turkey and avocado. I decided to go all out though and had pickles, onions, lettuce, and sprouts with spicy mustard.
I don't normally like tomatoes on my sandwich. I'm not sure how you feel dear readers, but I find that a lot of sandwich places tend to offer very mealy tomatoes of low quality. So I tend to pass on these.
The turkey was very fresh and full of flavor that is still very noticeable even with all of the extras on the sandwich.
The salad on top of the meat was also very fresh, especially the sprouts. I am a fan of earthy tasting raw vegetables in general, but specifically like them very much in a sandwich where they can add a nice contrast. If you've never had sprouts on a sandwich, you should consider adding them.
The avocado was also very fresh, creamy, and buttery. It actually might be one of the best avocados I've ever had, and there was plenty of it in the sandwich. The problem with an avocado is that with even the slightest period of exposure to air, it begins to oxidize and turn brown, making even the freshest avocado lose some of its subtle flavor in a short period of time. Not the case here though.
Before I could fully stand up from the table, my Sandwichologist asked me numerous questions about the taste of the sandwich, told me what she made daily, and what sides she handmade (the potato salad is made daily and is delicious). Truly a respectable lover of the Sandwich.
In conclusion, if you can make it down to the USC campus and find this hidden gem, you absolutely should. Reader beware though! During normal school hours, Sandwich Island, is packed more than a Sandwich Continent.
3333 S Hoover St # B,
Los Angeles, CA