Cali Sando

Cali Sando

Cali Sando
🥪 🥬 🍅 🥑 🥒

An Old-School California Sandwich on Modern Bread

When I moved to Southern California in the summer of 1981, the California vegetarian sandwich was already a familiar café favorite. Avocado, alfalfa sprouts, tomato, cucumber, lettuce, Monterey Jack, and mayonnaise piled onto whole-wheat bread—it was a sandwich that celebrated fresh produce and the SoCal lifestyle.

Its roots reach back to the natural-food movement of the late 1960s and 1970s, when whole-grain breads and vegetable-filled sandwiches became signatures of California’s vegetarian cafés. Follow Your Heart in Canoga Park, for example, has served its avocado, tomato, and sprout sandwich since 1971. There isn’t one definitive recipe, but avocado and sprouts became hallmarks of the California sandwich.

A craving for that old sandwich inspired this Cali Sando, with the familiar layers tucked between slices of Hero Classic White Bread instead of the traditional whole wheat. The bread brings something new to the sandwich: two slices provide 90 calories, 22 grams of fiber, and 10 grams of protein, with zero sugar and zero net carbs according to the manufacturer. Those numbers are for the bread alone, before adding the fillings.

And while the weather is still lovely here in Las Vegas, it’s lunch by the pool again—this time with a little California nostalgia.

Cali Sando Recipe

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Baked Yelloweye Rockfish with Artichoke Hearts

Baked Yelloweye Rockfish with Artichoke Hearts

Baked Yelloweye Rockfish
🐟 🐟 🐟
Artichoke Hearts, Tomatoes, Olives
Served with Polenta

With its orange-red coloring and distinctive golden eyes, yelloweye rockfish is striking before it ever reaches the kitchen. Its appeal at the table is equally clear: mild, subtly sweet white flesh with a firm texture that yields tender flakes when cooked. Those qualities make it well suited to baking, whether simply seasoned or paired with a flavorful vegetable mixture.

Here, yelloweye rockfish bakes over artichoke hearts, cherry tomatoes, and Kalamata olives, with lemon and parsley to finish. The artichokes bring an earthy, gently nutty character, the tomatoes contribute sweetness and acidity, and the olives add a briny accent. The fish’s mild sweetness balances those savory ingredients, while its firm flesh holds together above the vegetables and their juices.

Served in a small bowl alongside the fish, the polenta is made with corn grits, a little cream, and Parmesan, then finished with a pat of butter, flaky salt, and freshly ground black pepper. Its soft texture and savory corn-and-cheese flavor offer a pleasing contrast between bites of fish and vegetables.

Yelloweye Rockfish

Baked Yelloweye Rockfish Recipe

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Chicken Milanese with Arugula, Edamame, and Dried Cherry Salad

Chicken Milanese with Arugula

Chicken Milanese
🐓 🍋 🇮🇹
Arugula, Edamame, Dried Cherries
Pistachios, Shaved Parmesan
Lemon Dijon Sauce

Chicken Milanese with arugula, lemon, and Parmesan is a familiar favorite. This time, the idea was to keep the peppery greens but take the accompanying salad in a different direction.

Shelled edamame, dried cherries, and toasted pistachios brought a new combination of flavors and textures: tender green soybeans, chewy fruit with a touch of sweetness, and the crunch of nuts. Shaved Parmesan and a lemon-Dijon vinaigrette kept the salad connected to the familiar preparation.

A drizzle of lemon-Dijon cream sauce over the golden breaded chicken proved a welcome addition, with a lemon wedge alongside for a fresh squeeze. The result was reminiscent of the classic, with just enough of a twist to make it something new.

Chicken Milanese Recipe

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Butternut Squash Tacos

Butternut Squash Tacos

Butternut Squash Tacos
🌮 🌮 🌮
Colby Jack, Romaine, Cilantro
Black Beans, Pepitas
Lime Crema

Butternut squash brings a taste of fall to these tacos, even while the weather in Las Vegas is still lovely enough for lunch by the pool. Roasted with cumin and Mexican chile powder, the squash fills corn tortillas that are lightly crisped and layered with melted Colby Jack.

A generous topping of shredded romaine, black beans, sliced scallions, raw pepitas, and whole cilantro leaves makes each taco more than just squash and cheese.

The romaine lettuce adds a cool crunch, the beans give the mixture substance, and the pepitas contribute a mild nutty flavor and another nod to fall. A splash of olive oil and fresh lime juice ties the salad mix together, balancing the sweetness of the squash.

A drizzle of lime crema finishes the tacos, with red and green salsas served alongside—a seasonal lunch to enjoy poolside at home in Las Vegas.

Butternut Squash Tacos Recipe

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Hungarian Fish Soup with Rockfish (Halászlé-Inspired)

Hungarian Fish Soup with Rockfish (Halászlé-Inspired)

Hungarian Fish Soup with Rockfish
🇭🇺 🐟 🇭🇺

A while back, I shared Hungarian Chicken Soup with Farina Dumplings, called Grízgaluska. Now, another Hungarian-inspired soup joins the repertoire: a simple fish soup with a generous dose of paprika.

Halászlé, or Hungarian fisherman’s soup, has its roots along the Danube and Tisza rivers, where fishermen prepared it with freshwater fish such as carp and catfish. Onion, fish, and paprika form the foundation, with regional variations shaping the broth and preparation. This version takes a shortcut with prepared fish stock and uses yelloweye rockfish in place of the traditional river fish.

The paprika has a personal connection: my brother brought it back as a gift from a visit to Hungary. (Thanks, Don!) Packed in a little cloth bag decorated with red peppers, it is labeled csípős, the Hungarian word for hot. Here, equal amounts of sweet and hot Hungarian paprika give the broth its deep red color, full pepper flavor, and a welcome touch of heat. Paprika fans will find plenty to love.

Yelloweye rockfish has mild, firm white flesh that becomes tender and flaky when cooked. Gently simmered in the paprika broth, the cubes make a lovely centerpiece for this small batch of soup.

Partially blending the softened onion gives the broth body without cream or flour. The fish cooks in just a few minutes, and a splash of white wine vinegar balances the soup.

Rather than serving bread on the side, I top the soup with homemade Old Bay croutons. The classic seafood seasoning makes them a natural match for the fish, while the toasted bread adds crunch. With prepared stock on hand, the whole dish comes together in about 35 minutes.

Hungarian Fish Soup with Rockfish (Halászlé-Inspired)

Hungarian Fish Soup Recipe

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