Crispy Cauliflower Po Boy Sandwich

3/4 cup panko bread crumbs
1 1/2 tablespoons Creole Seasoning*
Zest of 1 lemon
1 egg, lightly beaten
heaping 2 cups small cauliflower florets, 1-inch pieces
Extra-virgin olive oil, for drizzling
4 soft baguette pieces, lightly toasted
Lettuce, tomatoes & pickles
Chives
Lemon wedges
 
Remoulade:
1/2 cup mayo
1 tablespoon mustard
2 garlic cloves, minced
1/2 teaspoon paprika
1 teaspoon hot sauce
 
Heat the oven to 400°F and line a baking sheet with parchment paper.
 
On a rimmed tray, mix together the panko, seasoning, and lemon zest. Place the egg in a small bowl nearby. Dip each cauliflower floret into the egg, coat with the panko mixture, then place onto the baking sheet Repeat with remaining cauliflower. Drizzle the coated cauliflower with olive oil and bake for 20 minutes or until crispy and golden brown. (Note: Can also be air-fried for about 20 minutes or until crispy.)
 
In a small bowl, mix together the mayo, mustard, garlic, paprika, and hot sauce.
 
Assemble the sandwiches with a generous slather of the remoulade, lettuce, tomato, pickles, and cauliflower. Squeeze lemon over the cauliflower, top with chives, and serve with remaining remoulade sauce on the side.
 
Serves 4.
 
From Love and Lemons blog
 
 
*Creole Seasoning:
2 1/2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried leaf oregano
1 teaspoon dried thyme

Grilled Zucchini Caprese Sandwiches

4 slices sourdough bread
Butter
1 zucchini
Basil pesto
Fresh mozzarella
1 tomato
Balsamic glaze
 
Lightly butter the outsides of the bread.
 
Slice a medium zucchini lengthwise into thin strips.  Season with salt and pepper.  Grill on a grill pan or in a cast iron skillet until char marks appear.  Turn zucchini strips over and grill the other sides.
 
Spread pesto on the inside of one slice of bread, then layer with fresh sliced mozzarella, salted sliced tomato, and grilled zucchini.  Drizzle the other side of the bread with balsamic glaze. 
 
Sear both sides of the sandwich on a grill pan or skillet.
 
Makes 2 sandwiches.
 
From DishingOutHealth on Instagram

Roasted Beetroot Falafel with Green Tahini Dip

Green tahini dip:

1/4 cup coarsely chopped fresh cilantro

1/4 cup coarsely chopped fresh parsley or mint

2 tablespoons tahini

1/2 cup yogurt

1/2 teaspoon ground pepper

Salt, to taste

Beet falafel:

2 cups chickpeas, soaked in water overnight

1 cup roasted beets, chopped

1 onion, diced

1 cup fresh parsley and/or cilantro

2 green chilies, chopped

4 large garlic cloves, minced

3 tablespoons tahini

2 teaspoons cumin powder

1/4 teaspoon baking soda

Salt, to taste

1 egg (optional)

For green tahini dip:

Pulse cilantro, parsley/mint, tahini, yogurt, pepper, and salt, in a food processor until similar in texture to pesto.  Gradually drizzle in water to thin, if needed, until dip is light green and the consistency of sour cream.

For beet falafel:

Drain and rinse the chickpeas well.  Add them to the bowl of a food processor, along with roasted beets, onion, parsley/cilantro, green chilies, garlic, tahini, cumin, baking soda, and salt, and egg if desired, and pulse until mixture is coarse and holds together when pressed.

Transfer mixture to a bowl.  With damp hands, shape into about 20 2-inch flattened balls.  These can be refrigerated for 30 minutes if you wish.

Heat oil over medium heat.  Fry about 4 balls at once for a few minutes on each side, or until golden brown.  Drain on paper towels.

Drizzle falafel balls with green tahini dip.  Can be garnished with cucumber and cilantro, with lemon juice squeezed over.  Sprinkle with some ground pepper.

Serves 4-6.

From MyGingerGarlicKitchen.com with minor changes

To make tahini paste:

1 cup sesame seeds

2 tablespoons olive oil, or as needed

Toast raw sesame seeds until they are lightly colored and fragrant, about 5 minutes.  Place the sesame seeds in a grinder and grind until the sesame seeds form a crumbly paste.  Add 2 tablespoons olive oil and process for 1 minute or until the mixture forms into thin and fairly smooth paste.  Add more oil if needed.  Transfer the tahini to an airtight container and store it in the refrigerator for a month or longer.  If the mixture separates, stir the tahini to redistribute the oil.

Griddled Summer Veggie Sandwiches

4 large portobello mushrooms
2 medium red or yellow bell peppers
2 medium zucchini
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
2 teaspoons fresh thyme
1 teaspoon salt
4 ounces goat cheese
3 tablespoons basil pesto
4 ciabatta or telera rolls, split

Remove the stems from the portobello caps, slice the peppers, and cut the zucchini lengthwise into 1/4-inch slices.  Place all of the vegetables in a large resealable plastic bag.  Add the lemon juice, zest, oil, garlic, thyme, and salt to the bag, and allow the vegetables to marinate for at least 30 minutes or up to 4 hours.

Once the vegetables have marinated, heat the griddle.  Cook the vegetables until tender.  While the vegetables are cooking, mix together the goat cheese and pesto in a small bowl.  Place the split sides of the rolls on the griddle for about 30 seconds.  Spread the pesto mixture onto both cut sides of the rolls.  Layer the vegetables onto the bread.  Can be made ahead and served chilled or at room temperature for a picnic.

Serves 4.

From The Outdoor Table by April McKinney

Avocado, Cucumber, and White Bean Wrap

Soft Wrap Bread

White Bean Spread

Sliced avocados
Thinly sliced cucumbers
Other options: Arugula, thinly sliced sweet onion, tomato slices
Mayonnaise mixed with capers and harissa to taste

Spread bean spread on bread, add vegetables, drizzle with harissa and caper mayonnaise.

White Bean Spread

2 tablespoons extra-virgin olive oil
2 garlic cloves
1 can cannellini or great northern beans, drained and rinsed
1 tablespoon lemon juice
1/4 teaspoon cayenne
Salt and pepper to taste
1 to 2 tablespoons fresh herbs, if desired (basil, thyme, parsley, etc)

Put olive oil in a small bowl.  Smash garlic cloves with the side of a knife and put in the oil.  Squish around with a spoon to release garlic flavor.  Allow to infuse for a few minutes, then remove the garlic pieces and discard (or use for another recipe).

Puree garlicky olive oil and all ingredients together in a food processor or blender.  Adjust seasoning as desired.  Use as a dip for vegetables or bread or as a sandwich spread.

Soft Wrap Bread

3 to 3 ¼ cups (361 to 390 grams) unbleached all-purpose flour

1 1/4 cups (283 grams) boiling water

1/4 cup potato flour or 1/2 cup potato flakes (43 grams)

1 1/4 teaspoons salt

2 tablespoons (25 grams) vegetable oil

1 teaspoon instant yeast

Place 2 cups of the flour into a bowl or the bucket of a bread machine.  Pour the boiling water over the flour, and stir until smooth.  Cover the bowl or bucket and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes) and 1 cup of the remaining flour with the salt, oil and yeast.

Add this to the cooled flour/water mixture, stir, then knead for several minutes, by hand, mixer or bread machine, to form a soft dough.  A 5-minute knead in the bread machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky.  Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.  Let the dough rise, covered, for 1 hour.

Divide the dough into 8 pieces (each around 3 ounces), cover, and let rest for 15 to 30 minutes.

Roll each piece into a 7" to 8" circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots.  Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out.

Transfer the cooked breads to a wire rack, stacking them to keep them soft.

Serve immediately, or cool slightly before storing in a plastic bag for up to 4 days.  Freeze for up to a month.

Makes 8 flatbreads.

From King Arthur Flour  

Spicy Cauliflower Burgers with Cilantro-Lime Slaw and Chipotle Mayonnaise

For Cauliflower Burgers:

3/4 cup uncooked quinoa

1 head cauliflower, cut or broken into about 6 cups florets

1 tablespoon vegetable oil

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon garlic powder

1/4 to 1/2 teaspoon cayenne

1/4 teaspoon smoked paprika (optional)

1/2 teaspoon black pepper

1 to 1 1/2 teaspoons salt

1 jalapeno, finely chopped

3/4 cup breadcrumbs (or ground almonds)

3/4 cup shredded cheddar or pepperjack cheese

3 eggs

Oil for frying

For Cilantro Lime Slaw:

Juice of 1 lime

1/2 cup chopped cilantro

1/2 cup chopped purple cabbage

Additional/Alternate Toppings:

Chipotle Mayonnaise (mayonnaise mixed with pureed chipotle chilies in adobo)

Magic Green Sauce

Onion slices, browned in a dry pan

Tomato slices

Sandwich buns (regular or jalapeno-cheddar)

Heat the oven to 400° F. 

Bring quinoa and 1 cup water to a boil in a medium saucepan.  Reduce heat to low, cover, and simmer until tender and most of the liquid is absorbed, about 15 minutes.

Drizzle cauliflower florets with 1 tablespoon vegetable oil, and stir to coat.  Sprinkle with spices (cumin, coriander, garlic powder, cayenne, paprika, black pepper, and salt), and toss to coat.  Transfer to a baking sheet, and roast in the heated oven for 20 to 30 minutes.  Allow cauliflower to cool a bit, then transfer to the bowl of a food processor.  Add the chopped jalapeno as well.  Pulse through a food processor to form small pieces that stick together; don’t puree.

Combine the cooked, pulsed cauliflower with the cooked quinoa, breadcrumbs, cheese, and eggs.  Mix thoroughly, then form 10 patties.

Heat oil for frying in a pan over medium heat.  Cook the burgers until golden brown on each side, flipping very carefully to avoid breaking.  Set cooked burgers aside on a paper-towel-lined plate.

Make the Cilantro-Lime Slaw:

Toss the lime juice, cilantro, cabbage, and a quick stream of oil together.  Season with salt.

Assemble the burgers with slaw, chipotle mayonnaise, and other toppings, on the sandwich buns.

Note: Cooked burgers can be kept in the fridge for 2 days or frozen.

Makes 10 burgers.

From Pinch of Yum blog

Marinated Tofu Wrap with Spicy Cabbage Slaw

For tofu:

8 ounces extra-firm tofu

3 tablespoons olive oil

1/4 cup low-sodium tamari

3 teaspoons minced garlic

1/2 teaspoon chili powder

1/2 teaspoon ground black pepper

2 cups cooked basmati rice

For slaw:

1 pound red cabbage, finely shredded

1/2 pound carrots, grated

1/2 small white onion
3 tablespoons olive oil

3 tablespoons apple cider vinegar

1 teaspoon whole brown mustard seeds

1 teaspoon crushed red chili flakes

1 tablespoon fresh ginger, minced

3/4 teaspoon sugar

1/4 teaspoon sea salt

For dressing:

2/3 cup mayonnaise

1 tablespoon sriracha

4 10-inch whole wheat tortillas

1 ounce arugula leaves or micro greens

Cut tofu in half length-wise and width-wise. Place on paper towels and allow to drain for 10 minutes to remove excess water. In a small bowl, whisk together 3 tablespoons olive oil, tamari, 3 teaspoons minced garlic, chili powder and ground black pepper to make the tofu marinade. Place the tofu in a shallow dish and pour the marinade over it. Marinate for at least one hour, turning the tofu halfway through.

Cook the rice.

Combine red cabbage, carrot and onion in a bowl and set aside.  Combine 3 tablespoons olive oil with the apple cider vinegar, mustard seeds, chili flakes, ginger, sugar and salt in a small sauce pan and bring to a boil. Pour the hot dressing over cabbage mixture and toss. Allow to cool, tossing occasionally.

In a small bowl, whisk together the mayonnaise and sriracha.

In a medium sauté pan, heat 2 tablespoons olive oil over medium heat, place marinated tofu in the pan and cook for 3 minutes per side or until tofu is golden in color. Remove and slice into 1/4-inch strips.

Assemble the wraps by placing equal portions of basmati rice, spicy slaw, tofu and arugula in the middle third of each tortilla. Top with the sriracha mayonnaise and fold the tortilla over the filling.

Serves 4.

From StrongerTogether.coop

Beet and Bean Burgers

3 large red beets (about 1 pound)

1/2 cup brown rice (not cooked)

1 medium yellow onion, diced small

1 tablespoon cider vinegar

1/4 cup old-fashioned rolled oats

2 (15.5-ounce) cans black beans

1/4 cup prunes, chopped into small pieces

1 tablespoon extra-virgin olive oil

2 to 3 teaspoons regular or smoked paprika, to taste

2 teaspoons brown mustard

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon dried thyme

1 large egg (optional)

Salt and pepper

First, cook the beets: Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

Cook the rice while the beets roast:  Bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.

Heat a teaspoon of olive oil in a skillet over medium heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden, 10 to 12 minutes.  Add the cider vinegar, scraping the bottom of the pan.  Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets.

Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, 2 teaspoons of smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using — it helps hold everything together, but isn't 100% necessary), and mix until you no longer see any dry oatmeal or egg.

Refrigerate the burger mixture 2 hours, or up to 3 days, before using. 

Shape the burger mixture into patties.  Heat a cast iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer and a flick of water evaporates on contact, the pan is ready.

Transfer the patties to the pan. Cook as many as will fit without crowding.  Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through.

Makes about 6 burgers.

From TheKitchn.com, with minor changes

Recipe note:  Burgers can be frozen raw or cooked. Wrap each burger individually in plastic or between sheets of parchment paper, and freeze. Raw burgers are best if thawed in the fridge overnight before cooking. Cooked burgers can be reheated in the oven, a toaster oven, or the microwave.

Bombay Chutney Sandwich

1 teaspoon chaat masala
1/2 teaspoon red chilli powder
1/2 teaspoon ground cumin
12 slices white bread or Dainty Tea-Sandwich Bread
40 grams butter, softened
6 tablespoons Cilantro and Mint Chutney
250 grams new potatoes, boiled in skin, peeled, and sliced 2.5 mm (1/10 inch) thick
1/2 cucumber, peeled, and sliced 2.5 mm thick
2 beets, boiled, peeled, and sliced 2.5 mm thick
50 grams chopped cilantro
50 grams Sev (crisp chickpea vermicelli) (optional)

Mix together the chaat masala, chilli powder, and cumin.

Butter a slice of bread on one side.  Spread with 1/2 tablespoon of the chutney, then add a layer of sliced potatoes and sprinkle with the mixed spices.  Top with a layer of cucumber.

Butter another slice of bread on both sides and spread chutney on one side.  Place chutney-side-down on top of the cucumber layer, then spread more chutney on the top side of the bread.  Now add a layer of sliced beet, sprinkle with cilantro and then the spice mix, and add the sev, if using.

Butter a third slice of bread on one side and place butter-side down on top of the beet layer.  Cut off the crusts if you wish and cut the sandwich into halves or quarters.  Repeat to make another three sandwiches.

Serves 4.

From Spice at Home by Vivek Singh

Pickled Jalapeños and Onions

8 (about 1/2 pound, or 230 grams) jalapeno peppers

1/2 red onion

1 cup (250 ml) unseasoned rice vinegar or white vinegar

1 cup (250 ml) water

2 tablespoons kosher or sea salt (not grey or iodized salt)

1 tablespoon sugar

1/2 teaspoon dried oregano

10 black peppercorns, lightly crushed

1 bay leaf

Slice off the stems of the jalapeños and cut them into rounds slightly shy of 1/4-inch.   Peel the half onion and slice it into 1/4-inch slices.

Heat the vinegar in a nonreactive saucepan with the water, salt, sugar, oregano, peppercorns, and bay leaf until simmering and the salt and sugar are dissolved.

Add the jalapeños and onions. Let cook in the pan for 1 minute, then cover, remove from heat, and let stand 15 minutes.

Ladle the mixture into jars, close them, and refrigerate until ready to serve.

(Notes: When you transfer the mixture into the jars, you should have just enough brine so that they’re barely submerged. Press them down with a spoon, cover, and let them stand overnight as they will continue to pickle in the jars. The next day, if you should need more brine, simply heat together equal parts vinegar and water, and pour it over the mixture in the jars.  The pickles will keep for at least a month in the refrigerator, and will start to lose their oomph after that.)

Makes about 2 cups of pickles.

From David Lebovitz’s blog, with minor changes

Telera Rolls

2 teaspoons instant yeast

1 1/2 cups water

1 tablespoon lard, shortening, or butter, melted and cooled

1 tablespoon honey

1 1/2 teaspoons salt

3 1/2 to 4 cups unbleached all-purpose flour

1 egg beaten with 1 tablespoon water for glaze

In a large bowl or the pan of your bread machine set on the dough cycle, combine the yeast, water, melted fat, honey, salt, and 3 1/2 cups of the flour.  Mix until a soft dough forms.

Check the dough’s consistency; if the dough sticks to your finger when you touch it lightly, add 1/4 cup of the additional flour and mix for another minute.  Check the dough again, adding the remaining 1/4 cup of flour only if you need it; the dough should be soft, but not sticky.  Let the bread machine complete its cycle.  Alternatively, knead for 6 to 8 minutes at medium speed in a stand mixer, or 10 minutes by hand, until it's smooth and bouncy, then cover the bowl and let rise for 1 hour, until doubled.

Once the dough has risen, deflate it and divide into 10 pieces, roll into balls, and cover the pieces.  Let them rest for 5 minutes before shaping the rolls into a football shape, tapering toward the edges; the rolls should be 5 1/2" long and 2" around at the center.

Place the rolls onto a greased or parchment-lined baking sheet and cover with greased plastic.  Allow the rolls to rise while turning the oven on and heating it to 400°F. 

When the rolls are almost doubled in size, brush the tops and sides with egg wash.  Using a greased knife, slash the rolls twice parallel to each other.

Bake for 20 to 22 minutes, until golden brown and the centers read 190°F with an instant-read thermometer.  Remove from the oven and cool completely before slicing.

Makes 10 rolls.

From King Arthur Flour

Sprouted Chickpea Falafel

1 3/4 cups sprouted chickpeas (or regular dried chickpeas, soaked for 24 hour)
1 small onion, quartered
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne
1 cup fresh parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking soda
1 tablespoon fresh lemon juice
1 egg
Vegetable oil for frying

Combine all ingredients except the oil in the bowl of a food processor and process until finely minced but not pureed.

Pour about an inch of vegetable oil into a deep pan and heat to 350° F.

Form small patties of the chickpea mixture and fry in the heated oil until deep brown.  Flip over and cook on second side until fully browned.  Remove and drain on paper towels.

(Alternatively, to bake falafel: Heat oven to 375° F.  Oil a rimmed baking sheet.  Scoop out 2 tablespoons of chickpea mixture at a time - shape into small patties about 2 inches wide and 1/2-inch thick.  Place on the oiled pan.  Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until deeply golden on both sides.)

Serves 4 to 6.

From The Best Recipes in the World by Mark Bittman via Life in Recipes blog, with minor changes

Spiced Black Bean Burgers

1 15- to 16-ounce can black beans, rinsed and drained
1/3 cup chopped onion
1/4 cup dry breadcrumbs
2 tablespoons plus 1/2 cup chunky salsa
1 teaspoon ground cumin

Vegetable oil
Sandwich buns
Sour cream
Shredded lettuce
Sliced avocado

Using a fork, mash the beans in a medium bowl.  Mix in onion, breadcrumbs, 2 tablespoons salsa, and cumin.  Season with salt and pepper.  Using moistened hands, shape bean mixture into two 3- to 4-inch-diameter patties.

Prepare grill or heat broiler.  Brush grill rack or baking sheet with oil.  Grill or broil burgers until heated through, about 3 minutes per side.  Grill or broil cut sides of buns until lightly toasted, about 1 minute.  Transfer burgers to bottom halves of buns.  Spoon 1/4 cup salsa over each.  Add sour cream, shredded lettuce, and avocado.  Cover with tops of buns and serve.

Serves 2.


From Bon Appetit via Epicurious

White Bean and Red Lentil Burgers

1/3 cup red lentils
2/3 cup water
3 cups cooked or canned white beans
1/2 onion, chopped
1 jalapeno, minced
1/2 cup breadcrumbs
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
1/2 teaspoon salt
Grated zest of 1/2 lime

Combine the lentils and water in a medium saucepan and bring to a boil.  Reduce the heat and let simmer until the lentils are soft and the water is mostly gone, about 10 minutes.  Drain away any extra water and let the lentils cool.

Mash the white beans in a large bowl, then add the lentils and remaining ingredients.  If the mixture is too wet to hold its shape, add more breadcrumbs as needed.  Shape the mixture into patties and put them on an oiled baking sheet.  Chill in the fridge, covered, for at least 30 minutes or up to 4 hours.

Heat oven to 400° F.  Bake the patties for about 30 minutes, flipping them over halfway through the cooking time.  They should be golden on both sides when done.

Makes 8 large burgers.

From Thug Kitchen, with minor changes

Kouftikes de Prasa Sandwiches

Spicy cabbage:
2 cups finely shredded red cabbage (use slicing blade, not grating blade, of food processor)
1/2 teaspoon kosher salt
1/4 cup white vinegar
Juice from half a lemon
2 teaspoons harissa or sriracha (chili sauce)

Leek fritters:
2 large leeks, white and light green parts only (about 12 ounces)
2 tablespoons vegetable oil
3/4 teaspoon kosher salt
4 large eggs, beaten
1/2 cup bread crumbs
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of ground cinnamon
Vegetable oil, for shallow frying
Flaky sea salt

4 pita breads, lightly toasted or grilled
20 thin half-moons of cucumber
1/2 cup thick Greek yogurt or labneh
Ground sumac
Handful of fresh mint or cilantro leaves, torn

For the spicy cabbage:
Thoroughly toss together the cabbage, salt, vinegar, lemon juice, and chili sauce.  Cover and refrigerate for at least 2 hours and up to 24 hours.  Allow to return to room temperature before serving.

For the leek fritters:
Cut the leeks in half lengthwise and then into 1/4-inch-thick half moons.  Wash in 3 changes of water and dry thoroughly (a salad spinner works well for this).

Heat the 2 tablespoons vegetable oil in a large skillet over medium-high heat.  Add the leeks and sauté until tender, about 5 minutes.  Transfer to a mixing bowl.  (You can use the same skillet to fry the leek fritters in a minute.)

Thoroughly mix the leeks, salt, eggs, bread crumbs, cumin, paprika, and cinnamon.

Heat about 1/8 inch vegetable oil in the skillet over medium-high heat.  When the oil is shimmering, drop in 1/4 cup leek batter with a measuring cup, and use the back of the cup to smooth the batter into a circle about 4 inches in diameter.  Repeat with the remaining batter, making 8 fritters total (fry them in 2 batches if necessary, adding a bit more oil as needed).  Fry each fritter until golden brown, about 3 minutes per side.  Transfer to paper towels and season with flaky sea salt. 

Place 2 leek fritters on a pita.  Top with a handful of the spicy cabbage, 5 cucumber slices, and 2 tablespoons Greek yogurt.  Sprinkle a little sumac on the yogurt and scatter a few mint or cilantro leaves over the whole sandwich.  Repeat with the remaining ingredients.  Fold the pita over to eat as a sandwich.  Serve immediately.
Makes 4 sandwiches.


From Herbivoracious by Michael Natkin

Toasted Artichoke Sandwiches

1 tablespoon oil
1 can water-packed artichoke hearts, rinsed, drained, and chopped
1 medium red bell pepper, chopped
1 medium sweet onion, chopped
3/4 cup grated Parmesan cheese
1/3 cup mayonnaise
2 tablespoons tomato paste or pureed sundried tomatoes
8 slices bread
1/4 cup butter

Heat the oil in a large skillet.  Saute the artichokes, pepper, and onion until tender; stir in cheese.  Remove from heat.

Whisk together the mayonnaise and tomato paste/puree.

Spread four bread slices with mayonnaise mixture, then with artichoke mixture.  Place remaining bread on top, and butter the outsides of the sandwiches.  On a griddle, toast the sandwiches for 2 to 3 minutes on each side or until bread is lightly browned.

Makes 4 sandwiches.


From Simple & Delicious magazine

Grilled Cheese with Apple and Arugula

8 slices Fruited Sourdough Sandwich Bread

1/4 cup (4 tablespoons) butter

1/2 cup Granny Smith apple, thinly sliced

1 ounce baby arugula

8 ounces sliced sharp cheddar cheese

Heat a panini pan or cast iron frying pan.

Generously butter one side of each slice of bread.   Flip four slices over so the butter side is facing down. Top each with the sliced apple, cheddar, arugula, and the remaining slices of bread (butter side up).

On the heated pan, toast the sandwiches until both sides are a nice golden brown and the cheese has melted within. You can also toast the sandwiches for a few minutes on each side, then transfer them to a parchment-lined baking sheet and finish baking in a preheated 350°F oven for another 5 minutes; this allows the cheese to melt in the center of the sandwich.

Slice sandwiches, and serve warm.

Makes 4 sandwiches.

From King Arthur Flour website