Sandwiches

Recipe

Pickled Egg Sandwich

Per Sandwich:

2 slices of bread: whole wheat for something grainy or soft focaccia for something rich

1 tablespoon olive oil (extra virgin)

1 tablespoon tahini paste

1 pickled egg, thinly sliced

2 slices tomato

A few mint sprigs

Optional: feta cheese

Toast the bread. Spread one piece of bread with the tahini, layer on the pickled egg slices, tomato, and top with the mint. Add the cheese, if you are using.

Spread the olive oil over the other slice of bread, and cover.

This recipe is simple and delicious. The trick is to combine contrasting flavors and textures that come together in an exciting, yet unified way. Creamy, nutty tahini is picked up by the pickled eggs, and then highlighted by mint and fresh tomatoes. Choose a good quality, soft bread for this.

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November 1, 2010 | 2 comments
Tags: Fusion, Healthy, Sandwiches

Recipe

Focaccia Sandwiches with Lebne, Olives, and Mint

This sandwich does not have specific instructions, just adhere to the basics: buy a good focaccia bread, use the olive paste sparingly in comparison to the lebne, and just throw in a few mint sprigs.

Focaccia

Lebne (a Lebanese strained yogurt-cheese)

Olive Paste (or sliced black olives)

Fresh mint leaves

Spread a thin layer of olive paste on one slice of the bread. Spread a thick layer of lebne on the other, and top with a few mint leaves. Top with the olive-lined slice and close.

Enjoy!

This sandwich is inspired by one we used to eat in Beirut. The combination of lebne, olives, and mint is simple, yet perfect. This is an easy snack to put together. Slice it in thin strips or squares to serve at a cocktail party.

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January 15, 2010 | 0 comments
Tags: Entrees, Healthy, Mediterranean, Middle East and North Africa, Sandwiches, Vegetarian

Recipe

South Beach Fish Sandwich

South Beach is definitely the land of sandwiches. Not only are they on every menu, but there are plenty of small sandwich joints that specialize in them. Because there is a heavy Middle Eastern influence around here, I thought I would make a healthy fish sandwich bringing in some of the fresh flavors of the Mediterranean. You can find fresh fish daily on the Rickenbacker Causeway that leads to Key Biscayne. Ask them to filet the snapper for you on the spot, so that all you have to do is pop it in the oven when you return home. The tahini sauce is full of different herbs- the more the merrier.

4 pita breads (whole wheat or white)
1 medium mutton, red, or yellowtail snapper, filleted
4 tablespoons tahini herb sauce per sandwich (recipe follows)
1 medium tomato, medium dice
¼ cup Kalamata olives, small dice
½ Kirby cucumber, medium dice
1 medium eggplant (optional)

If you want to include the roasted eggplant in your sandwich, begin by slicing it into very thin rounds. Bake on a lightly oiled baking sheet at 375°F for 20 minutes, or until soft and cooked through.
Line a baking tray with olive oil and place fish filets skin side down. Season well the filets with salt and pepper and bake for 20 minutes at 400°F, or until cooked through.
Remove from oven, turn off heat, and slip pita breads in the oven to toast in the residual heat. Place 2 slices of roast eggplant followed by half a filet in each toasted pita. Top with about 1 tablespoon tahini sauce per filet and some of the diced tomato, cucumber, and olives.
Makes 4 sandwiches. If you are only making this for two people, just use 1 filet of fish and 2 pitas.

Tahini-Herb Sauce
Small handful of each: dill, cilantro, parsley, mint
1 clove garlic
1 cup tahini
3 lemons, juiced
Olive oil
Water
Salt

In a food processor, start grinding up the garlic, followed by the herbs. Add the tahini, a couple tablespoons of olive oil, and continue to blend. Add the lemon juice, and enough water to loosen up the mixture. Adjust the taste with the salt.

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February 24, 2009 | 2 comments
Tags: Entrees, Fish, Healthy, Mediterranean, Miami recipes, Middle East and North Africa, Sandwiches

Recipe

Sprouted Pumpkin Seed Burger

These healthy veggie burgers are made with sprouted pumpkin seeds. When raw pumpkin seeds are soaked for 6-24 hours, their enzymes “wake-up” and become active. Soaked seeds have more protein and minerals readily available for the body, and are easily digested. Pumpkin seeds are especially beneficial for men’s health. You can eat these burgers uncooked, but we like to throw them on the grill for 10 minutes.

1 cup pepitas (raw pumpkin seeds)
1 cup textured soy protein (TSP)
¾ cup boiling water
2 T olive oil
2 large portobello mushroom caps
1 ear of corn, shucked
¼ cup zucchini, finely chopped
2 T sundried tomato, finely chopped
1 tsp. ancho powder
1 tsp cumin powder
½ tsp smoked paprika
1 tsp. salt
2 T ground raw pepitas (not soaked), or breadcrumbs

Leave the pepitas to soak in a bowl covered with plenty of water overnight, or anywhere between 6-24 hours.
When you are ready, drain the seeds and press out the excess water.
In another bowl, pour the boiling water over the textured soy protein (TSP), and let sit for a few minutes to soak in.
Next, finely chop the portobello caps into very small dice. A good way of doing this is to cut them in half horizontally into two layers, and then dice them.
Cut the corn kernels off of the cob with a large knife.
Heat up the olive oil in a sauté pan and sweat the diced portobellos. You don’t want to sauté them, but just cook them softly through without getting any color.
Take the pan off the heat and let them cool.
While the veggies are cooling, grind up the drained pepitas in a food processor until they are fully ground and start to form a mass.
Mix together the ground pepitas, veggies, TSP, ancho, cumin, paprika, and salt until thoroughly combined.
Add enough ground pepitas or breadcrumbs until the mixture holds together.
Form into 3.5 oz (give or take) patties and let rest for at least 30 minutes before grilling.
Grill on both sides for about 5 minutes in very high heat (some of the burger will stick to the grill if it is not hot enough).

Makes 8 burgers

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