Wednesday, November 3, 2010

Sandwich

Toasted slice of bread.
Awesome flavor explosion!!!
Toasted slice of bread.
Happy National Sandwich Day!

Sliced bread's sweet and all, but more often than not, it's the stuff that goes between two slices that makes a sandwich special, memorable, and worthy of a national foodie "holiday."

Some great sandwiches are built around the meat -- the mouth-watering East-Coast-deli roast beef of Liz Lemon's dreams, the cozily familiar turkey, the ever-versatile chicken.  Sandwiches themselves are ever-versatile -- you've got your dainty little crustless teatime sandwiches, your middle-of-the-night greaseball abominations, and every variety of picnic sandwich under the sun.  I've even got a solid breakfast-and-dessert sandwich recipe, but that's for another day.

Today, I give you a meatless sandwich that was built around a hodgepodge of flavors, cravings, and cultural influences.  It's healthy and colorful and definitely unique.  It's got elements of American, Indian, and Asian cooking.  At its basest level, I suppose you could call it an egg sandwich...but really, it's a flavor-packed mélange of deliciousness squeezed between two slices of bread.


Scrambled Sandwich

Ingredients
  • 5-6 cauliflower florets, chopped
  • 1/4 red onion, diced
  • 1/4 tomato, diced
  • 1/2 cup lima beans
  • 2 egg whites
  • 3-4 tbsp sunflower oil
  • 1 pinch turmeric
  • 1 pinch cumin
  • 1 pinch garlic powder
  • 1 pinch cayenne pepper
  • crushed black pepper
  • salt
  • Sriracha
  • kung pao stir-fry sauce
  • 4 slices sandwich bread (I used whole wheat)

Directions

Put the bread in the toaster.  Mix the egg whites with salt and pepper to taste.

Heat the sunflower oil in a pan on medium.  Add the turmeric, cumin, garlic powder, and cayenne pepper.  Cook until fragrant, about 1 minute.

Add the cauliflower and red onion, and cook for 2-3 minutes.  Then throw in the tomatoes and lima beans.


Pour the egg whites over the veggie mix and cook sort of like an omelette.


If you're like me, you'll have trouble flipping an omelette so heavy with veggies, and it'll turn into a messy egg scramble somewhere down the line.  No worries.  Egg scrambles taste just as good.


Now, to assemble the sandwiches!  Start with one slice of toast.


Squeeze on a bit of Sriracha.


Add half the veggie egg scramble.


Top with stir-fry sauce, to taste.


Cover with the other slice of toast.


Cut in half (to be fancy).


Repeat as necessary!  (This recipe makes 2 sandwiches.)

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