Tuesday, December 16, 2014

Who doesn't Love a Sandwich?

One night while sitting with the family my daughter decided to ask us a list of 50 questions.  These questions ranged from "What's your favorite color?" to "What is your favorite TV show?"  But the question that got us talking the longest was, "What's your favorite food?"  For me this answer can be different daily or even minute to minute but my husband's answer was a very surprising one to me, his answer, A sandwich. 

I have been married to this man for almost 20 years, I've cooked him some bad meals, some OK ones, some complicated ones and some super easy ones,  some he thought were awful and some he called "homeruns" so to hear him say a sandwich I was so surprised.

His explanation was very logical.  "Sandwiches are so versatile.  You can change the bread, do different spreads and you can put so many different things in them and best of all, they are filling."

Of course the husband is right again, sandwiches are amazing! Some of our favorites are the
 ATL ( Avocado, lettuce and tomato)

 My daughter likes to make Apple sandwiches by coring the apple and slicing it to be the bread then spreading peanut butter on the two pieces of apple"bread"  then sprinkling it with a little granola.

and a Banh'Mi' which is a Vietnamese street sandwich, the name means bread which refers to the baguette the sandwich is made on.  The original sandwich calls for pressed and marinated tofu and cilantro but if you know me you know, I always put my own spin on things so here is my version of a Banh'Mi'.

Vegan Banh'Mi'.
1/4 cup seasoned rice vinegar
1 teaspoon Sesame oil
1/4 cup water
1 Tablespoon Vegan sugar
1 1/4 cup matchstick cut carrots
1 1/4 cup matchstick cut daikon radish
2 Tablespoons chopped fresh basil
1/4 cup Vegan mayonnaise
1 1/2 teaspoons Sriracha
1 cup thinly sliced cucumber
French baguette (or similar type bread)
4 Oz. baked Organic tofu ( I use Fresh Tofu Inc. brand)
One sliced jalapeno pepper ( remove seeds for less spice)

Cut tofu lengthwise into 6 equal slices.  Meanwhile, combine vinegar, 1/4 cup water, sugar, carrots and radish and let sit for at least 30 minutes and up to a day in advance.  Add chopped basil.  In a small dish combine mayonnaise, Sriracha and sesame oil.  Whisk until smooth.  Spread mayonnaise over both sides of a cut baguette and layer tofu, Jalapeno,cucumber and carrot mixture in between.  Cut in half and enjoy.

Sandwiches are practical, easy to make and can be an expression of artist talents.  So everyone show us your favorite sandwich!  Send pictures to Brownveggiemom@yahoo.com