06 Feb Sandwiches Less Ordinary
A few weeks ago, I asked what kind of recipes you would like to see more of on the Chelfdom. And I have to admit that the answer surprised me. Sandwiches but done differently, as requested and by popular demand.
Beetroot Quinoa on Ciabatta Bread.
Earthy and filling, this sandwich is a quick ticket to a non-fuss lunch that you can make ahead. Plus, they’re just about as easy to make for a crowd as for one or two. You can add plant-based feta cheese if a cheeseless sandwich is unacceptable to you. Use whatever type of greens are in season, I went for collard greens that my friend Effie brought from her own garden.
Ingredients for two
- 4 thick slices ciabatta bread, optionally toasted
- 2/3 cup quinoa, cooked
- ½ avocado, ripe, sliced
- 2-3 beets, cooked, sliced
- A handful of collard greens
- 2-3 tbsp olive oil
- 2-3 tbsp lemon juice
- ¼ tsp cumin
- Salt and red chili flakes
Instructions
Place the quinoa, beets, avocado, and collard greens in a mixing bowl. Generously drizzle with olive oil and lemon juice. Season to taste.
Place the mixture between two slices of ciabatta bread and serve.
Mashed Peas & Artichokes on Rye Bread.
You probably barely need a formal recipe for this one, but here we go. It has a British flair (hello mashed peas that take me back to my favourite pubs) with a Mediterranean spin, topped with artichokes and flavoured balsamic vinegar. It looks (a lot) fancier than it actually is so, the most deliciously unconventional sandwich ever is just a few simple steps away.
Ingredients for two
- 2 slices rye bread
- 1 ½ cups peas, cooked
- 3-4 artichoke hearts from a can
- 2-3 tbsp olive oil
- 3 tbsp flavored balsamic vinegar, I used fig
- 1 tsp garlic powder
- Salt and pepper
Instructions
Mash the peas while they are still hot and fold in the olive oil. Season with salt, pepper and garlic powder.
Spread on the bread slices. Tear the artichoke hearts in half and place on the mashed peas. Drizzle with flavored balsamic vinegar and serve.
Plantain Avocado Eggplant Club Sandwich
I know this one is a bit out there, but if you are willing to give it a go, I promise you will not be disappointed. A bit of spicy seasoning and a drizzle of coconut yogurt make this sandwich as healthy as delicious. Now, local and seasonal is always a priority, so if you don’t have access to plantains, use potatoes, sweet potatoes or root vegetables. Avocados can be easily replaced with a thick hummus which will add a similar creaminess and texture. And, of course, you can always use zucchinis instead of eggplants when they not in season.
Ingredients for two
- 6 slices wholewheat sandwich bread
- 1 plantain, diced
- ½ apple, diced
- ½ eggplant, diced
- 1 avocado diced
- 3-4 tbsp coconut yogurt
- 4 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp tarragon
- ½ tsp garlic powder
- Salt and pepper
Instructions
Heat the olive oil in a pan and sauté the plantains with the apples and eggplants, over medium to high heat, seasoning with salt, pepper, and garlic powder, until golden.
Remove from the heat and sprinkle with tarragon. Let the mixture cool for a few minutes before adding the coconut yogurt, lime juice, and mixing well.
Place the mixture on the sandwich bread to make a 3-layered club sandwich. Cut in half and serve.
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I’m always open to new and creative ideas. For any commercial queries related to advertising, modeling, sponsorship, or collaborations, please email me at the_chelf@yahoo.gr I only accept samples for review or dressing that have been personally agreed to, via email, prior to posting. I choose to be mindful about receiving PR in an attempt to lessen my own impact. This also ensures that everything featured on the Chelfdom is featured honestly and because I wholeheartedly love it and chose it myself.
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