Archive for the ‘Sandwiches’

Vegetarian Giro d’Italia: Italian Sandwiches – Panini and Pane Bagnato

May 27, 2010 By: Megabeth Category: Recipe, Sandwiches, Uncategorized

Sometimes we have to make it through a race drafting and depending on our teammates to survive a stage. To be perfectly honest, life became a bit hectic in the later stages of the Giro around the Veggin’ household. Work, travel, night-time commitments, have made it a battle to find time in the kitchen. (I suppose I could have documented some of the penne pasta I made, but olive oil, freshly ground pepper and Parmesan cheese do not an interesting post make.)

This is where I depend on some previous recipes to keep me afloat through the finish. But, I can say, we cannot deny the Italian’s love of bread. It’s incorporated in a variety of ways, but most famously, in sandwich form. So, let’s take a look at some Italian breadlicious recipes.

These are two favorites that I’ve made several times since they’ve appeared on Veggin’. Both are great recipes during the summer months when you’re picnicking or grilling.

The pane bagnato is a great party sandwich that can be made the day before you have to hit the road. (Those with a keen eye will notice that the original recipe was entitled “pan bagnat”. Ok, fine, I’m busted. It’s a french name BUT it’s also an Italian recipe. In other words, the concept is the same but the name is different. They both result in a “bathed bread”.)

The second recipe is eggplant panini which is a great way to use the grill and make folks around you regret choosing the “same old” hot dog. (Yes, I’ve made this in front of carnivores and made them jealous of this creation.) Both sandwiches rely on pressing the sandwich so the flavors have a chance to bring an oozy flavor throughout each bite.

Please do enjoy!

Recipe for Pan Bagnat (aka Pane Bagnato)

Recipe for Grilled Eggplant Panini

Vegetable Pan Bagnat (Layered Vegetable Sandwich)

May 16, 2009 By: Megabeth Category: Sandwiches

Despite the fancy name, this sandwich does not take a lot of preparation time. I’ve made this sandwich several times and it tastes slightly different each time I make it…but all versions of this have been delicious. Because you let it sit in the fridge to marinate all flavors have a chance to meld together and the layers make it a pretty to look at sandwich to bring to picnics and get-togethers.

The recipe originally appeared in the July/August 2005 edition of Vegetarian Times. I changed the order of preparation. (Basically, letting the vegetables marinate while working on the bread. These changes are reflected below.)

Vegeable Pan Bagnat
Vegetarian Times
July/August 2005

1 8-inch round loaf of crusty bread, preferably with rosemary
1/4 cup extra virgin olive oil
1 large clove garlic (+1 for bread)
2 Tablespoons low-sodium tamari soy sauce
1/2 teaspoon Dijon mustard
1 6-oz zucchini, ends trimmed
1 8-oz tomato and basil hummus (Note: This time I used red pepper hummus.)
3 roasted red peppers or 1 12-oz jar, drained
1 packed cup arugula leaves (Note: This time I used a leaf lettuce.)
1 large ripe yellow or red heirloom tomato, thinly sliced
Freshly ground black pepper to taste

Squeeze garlic clove through press into bowl. Add 2 Tablespoons olive oil, tamari and mustard, and whisk to blend. Pare zucchini lengthwise with vegetable peeler into paper-thin slices, omitting seed center. Cut mushrooms on diagonal into wide paper thin slices. (Note: I used pre-sliced portabella mushrooms and cut each slice in half.) Add zucchini and mushrooms to dressing; toss. Marinate 10 minutes; drain.

Vegetable Pan Bagnat (Layered Vegetable Sandwich)

While vegetables are marinating. Halve bread horizontally, using serated knife. Starting 1/2-inch from edges, remove about 1 inch soft bread from center of each half, making hollows for filling. Lightly brush cut surfaces with olice oil and rub with garlic clove.

Vegetable Pan Bagnat (Layered Vegetable Sandwich)
Vegetable Pan Bagnat (Layered Vegetable Sandwich)

To assemble sandwiches:
– spread bread hollows with hummus

Vegetable Pan Bagnat (Layered Vegetable Sandwich)

On bottom layer layer zucchini slices…

Vegetable Pan Bagnat (Layered Vegetable Sandwich)

Half of the red peppers…

Vegetable Pan Bagnat (Layered Vegetable Sandwich)

Mushroom slices…

Vegetable Pan Bagnat (Layered Vegetable Sandwich)

Arugula (or lettuce)…

Vegetable Pan Bagnat (Layered Vegetable Sandwich)


Vegetable Pan Bagnat (Layered Vegetable Sandwich)

And, remaining peppers and grind on black pepper.

Vegetable Pan Bagnat (Layered Vegetable Sandwich)

Replace top. Wrap tightly with plastic wrap; place on large plate and top with heavy pot lid.

Vegetable Pan Bagnat (Layered Vegetable Sandwich)

Refrigerate at least 4 hours and up to 24 hours. When ready to serve, unwrap and cut sandwich into 6 wedges.

Vegan Tempeh Reubens

June 17, 2008 By: Megabeth Category: Sandwiches

Vegan Tempeh Reuben - Preparation

I have been on the quest to recreate the perfect vegetarian reuben as made by the Cafe Wilson (formerly Big Belly Deli) in Arlington, VA. I have had the a recipe pulled out of the January 2007 issue of Vegetarian Times and have only now stumbled upon it again.

After preparing this recipe, I think I’m just going to have to carefully watch the cafe workers when they make the sandwich (and ask them what brand they use for the veggie turkey slices). They don’t seem to have to go through as many steps!

My comments from original recipe are in italics.

Vegan Tempeh Reubens
Vegetarian Times, January 2007

Seasoned Tempeh
1/4 cup Bragg Liquid Aminos
1 small onion, quartered (I used one half of a large onion, quartered)
2 cloves garlic (I really need to remember to buy fresh garlic, I used 1 teaspoon chopped jarred garlic)
1 bay leaf
1 8-ox pkg tempeh, sliced

Vegan Tempeh Reuben - Preparation Vegan Tempeh Reuben - Preparation

Vegan Tempeh Reuben - Preparation

Thousand Island Dressing (I used Annies’s brand dressing rather than making it)
1/4 cup vegan mayonnaise
3 Tablespoons relish
2 Tablespoons ketchup

Vegan Tempeh Reuben - Preparation

16 slices rye bread (I only used 4 slices in this preparation knowing I’d have leftovers)
5 oz. vegan Monterey Jack cheese, sliced (I’m partial to regular cheese, but figured I’d give vegan cheese a whirl)
2 cups sauerkraut

Vegan Tempeh Reuben - Preparation Vegan Tempeh Reuben - Preparation

Vegan Tempeh Reuben - Preparation

To prepare seasoned tempeh: combine liquid aminos, onion, garlic, bay leaf and 2 cups water in saucepan over medium heat.

Vegan Tempeh Reuben - Preparation

Add tempeh slices, and bring to a simmer.

Vegan Tempeh Reuben - Preparation

Reduce heat to medium low, and simmer 20 minutes. Cover, and let tempeh cool in broth.

To make Thousand Island Dressing: Stir together mayonnaise, relish and ketchup in small bowl. (I skipped this step as I used already prepared dressing.)

To make sandwiches: Toast 8 slices of bread. (I only made two sandwiches, so I toasted four.) Set aside.

Drain tempeh, and discard liquid, onion, garlic and bay leaf.

Vegan Tempeh Reuben - Preparation

Place three slices tempeh on each slice of remaining bread. Top with cheese slices.

Vegan Tempeh Reuben - Preparation

Toast or broil 3 to 5 minutes, or until cheese has melted.

Vegan Tempeh Reuben - Preparation

Top each sandwich with 1/4 cup sauerkraut. Spread toasted bread slices with Thousand Island Dressing.

Vegan Tempeh Reuben - Preparation

Place tops on sandwiches, and slice in half.

Vegan Tempeh Reuben - Preparation

The sandwiches came out pretty good. I think the downfall was that I made the sandwiches on whole grain rye bread. As a result, the sandwiches had too much of a grainy texture and were a bit heavier than I would have liked. That prompted me to run out and get regular deli rye for tonight’s leftovers. There are plenty of leftovers. But, that works out fine because everything is stored separately so they will be easy to prepare.

The preparation of the tempeh did take a long time. But, as said above, there are plenty of leftovers so I will end up with many more sandwiches for a quick and easy snack.

Tomato Rarebit

May 18, 2008 By: Megabeth Category: Sandwiches

Rarebit is a Welsh dish that is basically cheese on toast.

This tomato rarebit recipe came from a British book, “Delicious Vegetarian Cooking” by Ivan Baker. I have a 1972 edition which is a direct reprint of the original book published in 1954. According to the author, “This book should do much to dispel the misconception people have about vegetarian cookery – that it lacks variety and is not very tasty.”

Original text from the book is italicized. My notes are not italicized.

Tomato Rarebit

  • Sprinkle 6 halved tomatoes with oil and lemon… – I interpreted “6 halved” as three tomatoes halved into six pieces. However, I had plenty of rarebit for six more halves. I premixed a few tablespoons of oil and lemon and used pastry brush to apply to tomato halves
  • Then with grated raw onion and bake lightly for 5 minutes – I preheated oven to 350 and heated tomatoes for about 7-8 minutes
  • Take from oven, spread Rarebit mixture on them – see recipe below. I hand “smooshed” the rarebit on the tops of the tomatoes.
  • Sprinkle with cheese and a few fine breadcrumbs, dot with butter, brown quickly under the griller. – I placed under the broiler for about 4-5 minutes
  • Serve on rounds of hot buttered toast – I served on squares of hot buttered wheat toast.

Rarebit Topping

2 oz grated cheese – approx 1/4 cup
1 cup bread crumbs
1/2 oz butter
– approx 1 Tablespoon
1/4 pint milk
– approx 1/2 cup
pinch each: salt, pepper, nutmeg

  • Melt butter in saucepan – Unfortunately, I only had Smart Balance Light on hand. I really do not recommend this product as it doesn’t really melt that well.
  • Stir in cheese and milk and cook gently till the cheese begins to melt. – I kept saucepan on medium heat, stirred cheese and milk until it became a saucy consistency. I used a milder cheese blend but a sharp cheddar would probably be even better.
  • Add the breadcrumbs and seasonings, cook gently 2 minutes more – The breadcrumbs quickly soaked up the liquid and was still dry. I added a little more milk to make the mixture a little more pliable.
  • Spread over savouries to be finished in the oven or under griller till lightly browned. – See above

In the end, the crusty, cheesy topping is a nice counterbalance to the hot juicy tomato. I’d probably use a sharper cheese and perhaps add a little bit of beer or ale into the rarebit mixture. At first, I almost skipped the wheat toast, but was happy with it as the tomato juice moistened the bread even more.

My other taster found the tomato rarebit to be a substantial and filling meal or a “workman’s alternative to a ploughman’s lunch.”

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