The Ultimate Easy to Prepare Vegetarian Recipes Cookbook - The Pinwheel Sandwich

The Pinwheel Sandwich

Ingredients:

Pullman bread                                     1 loaf or less

Lettuce                                                            1 leaf per sandwich

Cream cheese (or tofu mayo)              ½ cup

Asparagus                                           1 or 2 per sandwich

Cucumber                                            1 large piece, thinly sliced

Olive oil, extra virgin                          Enough for brushing

Toothpicks                                          1 for every sandwich

To Prepare:

Cut the crusts from the Pullman slices and set aside.

Wash the asparagus and peel the outer layer if it is too big or too thick. Wash the asparagus, cut off the ends, and thinly slice it lengthwise using a peeler.

Lightly brush both sides of the Pullman slices with extra virgin olive oil or butter then arrange the lettuce, cream cheese, cucumber slices, and asparagus on the bread slices, in that order. Roll up the bread and hold it together with a toothpick.

Place the pinwheels on a tray and bake in the oven for 10 to 15 minutes at 180°C or until golden brown. To serve as canapés, slice the pinwheels into small, centimetre thick slices.

A sandwich is only as good as the sandwich spread and while the tofu mayo and peanut butter are good go-to spreads, sometimes it’s just not enough. When you’re short of possible spreads for your bread, it’s a good idea to turn to Mediterranean food that has a lot of good offerings. One of the best known Mediterranean spread is the Babaganoush, an eggplant mixture that’s just as healthy as it is delicious.

Babaganoush

Ingredients:

Eggplant                                  1 large piece

Olive oil                                  ¼ cup

Tahini paste                             1 to 2 tablespoons

Lemon juice                            From one large lemon

Saffron                                                1 pinch

Cilantro, chopped                   2 tablespoons

Pepper, black                           Season to taste

Salt                                          Season to taste

To Prepare:

Wash the eggplant. Take the whole eggplant and brush with olive oil or vegetable oil and grill until it is tender and the skin can be easily removed. Removed the skin with a table knife.

Chop up the skinned eggplant then place inside a blender along with the tahini paste, olive oil, lemon juice, and cilantro. Take the saffron and dissolve in very little water before adding into the mixture. Blend everything and season to taste with black pepper and salt.

This is an excerpt from the book: The Ultimate Easy to Prepare Vegetarian Recipes Cookbook