Ertarox
03-24-2007, 12:50 AM
I also sell this sometimes.....
http://i117.photobucket.com/albums/o46/ertarox/delisand.jpg
This is it in action:
http://i117.photobucket.com/albums/o46/ertarox/deliaction.jpg
Okay---This is a hardy sandwich. It can be cut into quadrants or eaten hole, it will NOT fall apart.
I usually add stuff like onion, etc, but the BREAD can be made straight up from Alissa's rye bagel recipe. That is a GREAT base. Just form it into 2 flat slices of bread.
The inside is fun to play around with. What I usually do:
1. Slice smeared with an Avocado/Cilantro/Lemon/Sea Salt/Garlic Spread/Dip that I ADORE
2. Spread the other side with the Zesty Herb Cheeze I make for the Garden Pizza (sunflower seeds, apple cider vinegar, tahini, nutritional yeast, braggs, garlic, fresh lemon juice, olive oil)
3. Layer with tomatoe, cucumbers, sprouts....
4. Add a thick layer of marinated portabella mushrooms (Warning: I'm considering an alternative, as tasty as these are, as it makes the bread dark and oily. Under which conditions, however, even after 2 - 3 days, it freakin PERSEVERES).
It is filling. For catering, I'm probably going to do tiny finger sandwiches. HOW CUTE, RIGHT?
What's another good layer for a filling? Like a meat instead of the portabella? Or does it really need one? Probably not really ;-) I may marinade it in nama shoyu and dehydrate it, leave the olive oil out.
OR you can make a tuna salad sandwich with lots of sprouts. I just would use Alissa's mock Salmon, which is way more like a tuna salad to me. Mmmm!
THIS SANDWICH CAN BE WRAPPED AND PACKED AS A FREAKIN LUNCH, PLUS IS SUPER FILLING. :-)
Enjoy!
http://i117.photobucket.com/albums/o46/ertarox/delisand.jpg
This is it in action:
http://i117.photobucket.com/albums/o46/ertarox/deliaction.jpg
Okay---This is a hardy sandwich. It can be cut into quadrants or eaten hole, it will NOT fall apart.
I usually add stuff like onion, etc, but the BREAD can be made straight up from Alissa's rye bagel recipe. That is a GREAT base. Just form it into 2 flat slices of bread.
The inside is fun to play around with. What I usually do:
1. Slice smeared with an Avocado/Cilantro/Lemon/Sea Salt/Garlic Spread/Dip that I ADORE
2. Spread the other side with the Zesty Herb Cheeze I make for the Garden Pizza (sunflower seeds, apple cider vinegar, tahini, nutritional yeast, braggs, garlic, fresh lemon juice, olive oil)
3. Layer with tomatoe, cucumbers, sprouts....
4. Add a thick layer of marinated portabella mushrooms (Warning: I'm considering an alternative, as tasty as these are, as it makes the bread dark and oily. Under which conditions, however, even after 2 - 3 days, it freakin PERSEVERES).
It is filling. For catering, I'm probably going to do tiny finger sandwiches. HOW CUTE, RIGHT?
What's another good layer for a filling? Like a meat instead of the portabella? Or does it really need one? Probably not really ;-) I may marinade it in nama shoyu and dehydrate it, leave the olive oil out.
OR you can make a tuna salad sandwich with lots of sprouts. I just would use Alissa's mock Salmon, which is way more like a tuna salad to me. Mmmm!
THIS SANDWICH CAN BE WRAPPED AND PACKED AS A FREAKIN LUNCH, PLUS IS SUPER FILLING. :-)
Enjoy!