Open Faced Sandwich, 3-Way!

What is a definition of a sandwich to you? To me, it is a toast with stuff on it and could easily be picked up and munched on! But sometimes, the stuff you put on a sandwich can get boring. So I came up with 3 different recipes to spice up your sandwich choices. IMG_8307.jpgI crafted these sandwiches with the following factors: a) vibrancy, b) textures and flavours, c) people with diet restrictions and d) authenticity ! I want vibrant colours as these are open-faced sandwiches, thus what attracts the eyes are more likely to be eaten, with pleasure and happiness. Various textures and flavours to give a freshness to each sandwich and an explosion of spices and flavours to the individual sandwich. I would love for everyone to enjoy these sandwiches, thus I came up with sandwiches that might/would suit people’s eating needs, like for vegetarian or for those who prefer fish over meat. Lastly, these recipes are mine and created with a fresh sense of bringing colours and mixture of flavours to sandwiches. I had absolute fun crafting these recipes and cannot wait to share them with you, so without further ado, let’s begin!

Prepare your toast by toasting them in the oven or on the grill with a drizzle of olive oil! I had sourdough toast! img_8272

First sandwich recipe I am sharing is the vegetarian toast, Asian infused Sandwich! This toast is actually vegan as well, so for vegans out there, this is for you too. Among the 3 sandwiches, this is my favourite as it is simple, packed filled with fiber and so flavourful, it would definitely keep your tummy and yourself satisfied! It would make a great lunch or brunch meal! However, the flavours incorporated might be subjective as there are some rather strong tastes in there, so do alter it to your preferences! I named it Asian infused sandwich is because I integrated Japanese and Vietnamese flavours in the sandwich and they work perfectly well!

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Asian Infused Sandwich (Vegan Sandwich) 

Ingredients (Makes 2): 

Eggplant and Miso spread 

  • Half an eggplant, sliced 1/2 an inch thickness
  • About 1 – 1 & 1/2 TBSP of miso paste
  • 2-3 tsp of water

Pickles

  • 4-5 radishes, sliced thinly
  • 1/3 carrot, shredded with vegetable peeler (for even pieces)
  • 1/3 cucumber, de-seeded and shredded
  • About 1/3 cup white vinegar
  • 1 TBSP sugar
  • 1/2 TBSP salt
  • 1 small lime/calamansi
  • Toast of your choice (Mine was sourdough)

Directions:

  1. Salt the radishes, cucumber and carrots. This is to extract excess moisture of the vegetables so that they would be crunchy.
  2. Grill the eggplants.
  3. In the miso paste, add 1 tsp water to thin out the paste
  4. Once you notice water in the bowl of vegetables, give the veggies a good rinse and squeeze out extra moisture
  5. In the bowl of veggies, pour in vinegar, sugar and calamansi. Give them a good toss and you have your pickled vegetables.
  6. To plate, place the pickles on top of the toast then add your grilled eggplants and spread a thin layer of miso paste on your eggplant!
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Do consume your sandwich once it is done as the bread might soak up the moisture from the pickles, making the bread soggy. So be sure to eat it right away!
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This sandwich took me less than 30 minutes to make! Super fresh and the sourness of the pickles went well with the saltiness of the miso paste. There are a crunch to the sandwich, juiciness from the eggplants and savoriness from the miso! Overall, 4.5/5!

Second sandwich I am going to share is a simple yet flavoursome one. It does involves more spices but that is where the flavours kicks in. It is my Chicken & Slaw Toast! It has a little bit of Indian taste to it, as it is my favourite, however I would also leave some other alternatives in the recipe. And the slaw is crisp and paired amazingly with the chicken! This sandwich is good for people who craves meat and want to be filled with nutrients.

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Spiced Chicken and Slaw Toast

Ingredients:

Spiced Chicken 

  • 1 chicken breast
  • 1/2 TBSP of garam masala
  • 2 tsp paprika
  • 1/2 lemon juice
  • 1/2 thumb-sized grated ginger
  • 1 clove of garlic
  • Dash of sugar, salt and pepper
  • Alternate seasoning for the chicken: Pesto paste, teriyaki,

Slaw

  • 1/4 white cabbage, sliced thinly
  • 1/2 carrot, julienne
  • 1-2 beetroot, julienne
  • 1 red onion
  • 1/3 cup greek yogurt (Adjust to your liking to dress your slaw)
  • About 2-3 TBSP of english mustard
  • 1/2 lemon juice
  • Salt and pepper to season

Directions:

  1. Rub all spices onto the chicken. To have the chicken marinate better, score them on the surface of the chicken on both sides to allow the spices better access into the chicken!
  2. Pop the chicken into the chiller to chill for 30 mins or overnight.
  3. For the slaw, add all cabbages, onion, carrots into a mixing bowl! *Do not add the beetroots if you do not want a pink slaw, add them last after the dressing are added.
  4. Add the yogurt, lemon juice, mustard, salt and pepper onto the veggies. Give them a good toss and season to your preferences
  5. After the veggies are well combined, add the beetroot and you are ready to cook the chicken!
  6. On a medium high heat, grill the chicken till they slightly burnt on the outside and tough to touch and the juices runs clear when pressed.
  7. Slice the chicken into thin strips and place them onto the slaw, which is resting above your toast!
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Same goes for the vegetarian sandwich, please eat once it is prepared as the dressing from the slaw might be absorbed into the toast, making it soggy.
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The spices on the chicken gave a flavour kick to the sandwich. And with the slaw, the chicken was not too dry when eaten. Perfect combination for a BBQ lunch or packed lunch for work/school!

Last but not least! The Salmon sandwich! This sandwich is for the fish lovers out there. Packed full of so much goodness, I do not even know where to start. This sandwich might take a little more time as I poached the salmon. Poaching the salmon would ensure that the fish remains moist and juicy with all it’s intended nutrients in it and most importantly, I do not want to take away it’s freshness.

There are herbs and aromatic vegetables involved in this recipe as I poached the salmon, thus it might have a fishy smell to it, thus I made use of herbs to mask the smell. Herbs and aromatic vegetables used are dills, onions and lemon. They pair well with salmon and it was overall, a complete sandwich!

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That Salmon Sandwich

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Ingredients:

Poached Salmon 

  • 2 pieces of salmon (Fresh or frozen)
  • 1/4 cup of greek yogurt
  • 1/2 lemon juice
  • 1/2 red onion, sliced thinly
  • 1/2 cucumber, de-seeded and sliced
  • Few sprigs of fresh dill
  • Salt and pepper

Garnish/For the crunch factor!

  • Radishes, sliced thinly (Cucumber would do too)
  • Beetroot, sliced thinly

Directions:

  1. Poach/Steam salmon till they flake easily. However do not over-cook it, as it might be dry
  2. Once salmon is cooked, flake it in a mixing bowl and add yogurt, lemon juice, cucumber, onion, dill and season with salt and pepper.
  3. To assembly, place the fresh radishes and beetroot on the toast then top it with the salmon!
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Slice the radishes and beetroot thinly as you just want the crunch from these vegetables.
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This salmon sandwich is packed filled with omega-3 from the fish and fiber from all the vegetables! Simple and delicious healthy sandwich!

And those were the 3 open-faced sandwiches recipes I created! They were so so yummy and each had an unique taste. They are all good for picnics, school lunches and brunches! They are so versatile and easy to eat, even towards the kids because of how colourful they are! And I definitely hope one day you would try and make them yourself! img_8281

I had such a great time crafting these sandwiches, it is one of a bigger project I did for this blog and I am so glad that it all came out fine! Thank you so much for reading and till next time, See You!

Spread Love & Be Kind! Pei Gee

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 Share your cooks/bakes/stories with the hashtag #BOFEATING!! I cannot wait to see them!

 

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4 thoughts on “Open Faced Sandwich, 3-Way!

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