Kokova Magazine

The classic sarnie is enjoyed by us all and this sandwich recipe is a wonderful combination of flavours and textures. A “mouthful for all seasons” is a special sandwich and should be shown respect.

It has a combination of fillings. Try using ciabatta bread, but rye, whole wheat and bloomer also work very well. All of the fillings will keep well in the fridge for two days.

Serves 4
Preparation time (for the whole sandwich) 30 minutes.
Can be vegan*

Ingredients (for the different components)

Filling one - Twice Cooked Meddi Veggie

• 1 small aubergine, cut lengthways into thin slices
• 1 red pepper, deseeded and cut roughly into 8 pieces
• 2 courgettes cut lengthways into thin slices
• 2 field mushrooms, sliced
• Half tsp of thyme
• 1 tbsp olive oil

Filling two - Spiced Apple, Apricot and Carrot

• 1 apple, cored and sliced thinly
• 100g ready to eat apricots, sliced thinly
• 1 carrot, grated
• 1 tsp of curry paste
• Juice of half a lemon

Filling three - Kidney Bean Paté

• 1 standard tin of kidney beans, drained and rinsed
• 1 clove of garlic, crushed
• 1 lemon, juice only
• Quarter tsp vegan stock powder
• Quarter tsp chilli powder
• Pinch of salt

Filling four – Tomato Zing

• 100g sun blushed tomatoes
• 200g vine tomatoes
• Pinch of sugar

Filling Five - Simple Mushroom Paté

• 1 tbsp olive oil
• 200g chestnut mushrooms cut into quarters
• 1 garlic clove crushed
• Quarter tsp vegan stock powder
• Quarter tsp paprika

Filling six - Griddled Halloumi or Firm Tofu

• 100g vegetarian halloumi cheese (*Or firm tofu 200g, if in water drain and pat with a paper towel to absorb excess water, then marinade in 1 tbsp soya sauce and 1tsp vegetable oil.)

Procedure

Twice Cooked Meddi Veggie

• Toss all the ingredients in a bowl then spread on a roasting tin and cook in the oven at 200C for 20mins, turning once.
• Prepare the other fillings whilst the vegetables roast).
• To complete this dish, once vegetables roasted, heat a griddle pan to a high temperature and place the vegetables on in batches to create score marks. This should be 2 minutes per side.
• Place into a bowl, cover and refrigerate.

Spiced Apple, Apricot and Carrot

• Place the apple, apricot, carrot and curry paste in a bowl and gently stir.
• Add the lemon juice and give it a final stir.
• Cover and place in the fridge.

Kidney Bean Paté

• Place all of the ingredients into a food processor and whizz until smooth.
• Transfer to a bowl, cover and place in the fridge.

Tomato Zing

• Place the ingredients into a food processor and blend.
• Transfer to a bowl, cover and refrigerate.

Simple Mushroom Paté

• Gently heat the oil in a frying pan and add the mushrooms and garlic.
• As the juice from the mushrooms starts to appear add the stock powder.
• Continue to cook until most of the liquid has evaporated.
• Place in a food processor and blend.
• Transfer to a bowl cover and refrigerate.

Griddled halloumi or firm tofu

• Simply place slices of halloumi or tofu onto a hot griddle pan for 3 minutes either side.

And finally to the bread!

Slice 2 ciabatta loaves into thick slices, and toast on a hot griddle pan either side for approximately 2 minutes.

It’s time to assemble your mighty mouthful.

• Take a slice of toasted bread.
• In this order, place the fillings onto the bread to create a stack effect: tomato zing, kidney bean paté, simple mushroom paté, twice cooked med, griddled halloumi and finally spiced carrot and apple.

Scooby dooby doooooooooo!

© the Vegetarian Society 2011
www.nationalvegetarianweek.org