baked vegetables & an open sandwich

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This is the destiny of an open sandwich. On one side there is the bread, on the other side there is a crisp lettuce leave – both encapsulating the inner delicacies of baked vegetables, baked eggs, melted pecorino, crisp arugula in a soft yoghurt cream!

At the beginning …

 

 

… there was this open sandwich where the bread & the yoghurt cream & the arugula is barely visible …

Just fold 1 or 2 large lettuce leaves around & you can start enjoying the hot sandwich which brings me to my sandwich rules:

  • A sandwich is always more than its ingredients (because all the ingredients melt into a new entity – more juicy, more spicy, more creamy, more … delicious!).
  • A sandwich is made for eating with your hands. (The most popular sandwich has got 2 slices of bread & in between there is a filling. So you can easily grab the sandwich & take a mouthful … Just forget about knife & fork!)

What is the 1st step when preparing a sandwich?

We have to decide what bread to use …

In this case I had some fresh French wheat bread on my kitchen counter.

 

For the record:
In general you may use any kind of bread for your sandwich, however, the bread should blend well w/ the ingredients.

 

 

The main ingredient of my planned sandwich are baked vegetables. I could rely on:

  • red peppers
  • courgettes
  • eggplants
  • mushrooms
  • yellow onions
  • garlic.

 

 

Even better: I could open my fridge & grab some baked vegetables for my sandwich.

 

For the record:
I had prepared a big batch of baked vegetables last weekend & the leftovers chilled in my fridge – all neatly packed in small containers. OK – when preparing the dinner I already had in mind to do some sandwich experiments so that I just cleaned & chopped some more vegetables than actually needed for dinner.

 

My general sandwich idea is: how to use leftovers for delicious home-made sandwiches – no fuss, no frills! Based on whatever is available in you fridge or your pantry in order to kill off any leftovers & define lunch or dinner in almost no time.

 

Coming back to the baked vegetables …
I lined baking trays w/ baking parchment & filled them w/ roughly chopped vegetables (see above). The vegetables were mixed w/ olive oil, dried herbs of the Provence as well as salt & pepper. Then there was an oven session of about 30 min at 175° C w/ fan. (Of course you may also use only part of the different vegetables …)

 

For the record:
I didn’t do any photos of these preparations … I’m sure you now how to proceed from earlier posts.

 

… & before taking the next step: grate some pecorino!

Then I put some olive oil in a frying pan & filled it w/ a layer of assorted vegetables.
Attention: it’s only 1 layer!

I started frying – however, no stirring in the pan.

 

 

I whisked 4 eggs & poured the mess evenly over the layer of vegetables – no stirring!

I added the grated pecorino – also evenly distributed. I had about 60 g grated pecorino; if you like you may also use up to 80 g.

 

 

I reduced the heat to prevent the mess from burning & put a fitting lid on the frying pan. About 10 min later all was fine & set. I just let it slip on a wooden board.

 

 

My frying pan had a bottom of 23 cm. That’s quite large – so I quartered the baked egg mess. Here comes the idea of preparing 4 sandwiches. If you use a smaller pan (e. g. 18 cm bottom) you may also prepare only 2 sandwiches (i. e. 2 eggs, 30 – 40 g pecorino & respectively less baked vegetables).

 

For the record:
You may store a quarter or 2 of them in the fridge for 2 – 3 days.

 

 

For assembling the sandwich we need some yoghurt cream:

  • Greek yoghurt (10%)
  • sweet French mustard
  • olive oil
  • salt & pepper.

Furthermore we need some finely chopped arugula.

 

 

The slice of bread is toasted & some yoghurt cream is distributed on top. Then a good layer of chopped arugula covers all.

 

 

On top there is a quarter of the vegetable-egg-pecorino mess. It’s vital that it’s still hot.

 

 

For eating we take 2 large lettuce leaves to cover the egg mess, cut the sandwich into halves & now we can grab the sandwich & start w/ the 1st mouthful …

 

 

… the crispy bread, the creamy spicy yoghurt-arugula mess … the hot vegetables w/ eggs & the strong flavour of pecorino …

 

 

(It’s a rather long post, but believe me if you can rely on leftovers in your fridge etc. it won’t take more than about 15 min to assemble the sandwich!)

 

Enjoy!

 

baked vegetables & an open sandwich
Prep Time15 mins
Servings: 4 sandwiches
ingredients
for the basis:
  • 4 slices of French wheat bread
for the vegetables' layer:
  • 200 - 250 g baked vegetables (mixed - eggplant, onion, courgette, mushrooms, red peppers) (1 layer in a frying pan of 23 cm (bottom))
  • 1 tbsp olive oil (for the frying pan)
  • 4 eggs
  • 60 - 80 g grated pecorino
for the assembling:
  • 2 tbsp Greek yoghurt (10%)
  • 1 tsp sweet French mustard
  • 1 tbsp olive oil
  • salt & pepper to taste
  • 1 handful arugula (finely chopped)
  • 4 - 8 lettuce leaves
equipment:
  • frying pan (bottom 23 cm)
how to...
  • Grate the pecorino.
  • Add olive oil to the frying pan & distribute the baked vegetables evenly so that the bottom of the pan is just covered.
  • Whip the eggs & pour the eggs into the pan over the baked vegetables. All should be covered.
  • Add the pecorino & distribute evenly.
  • Let it fry - softly! - for about 10 min until it's firm & the pecorino has melted. Don't stir; cover w/ a fitting lid.
  • Let it slip on a plate or whatever & quarter it.
  • Mix the Greek yoghurt, the sweet French mustard & olive oil. Add salt & pepper to taste.
  • Toast the bread on both sides.
  • Distribute the yoghurt mess evenly on all slices of bread.
  • Chop the arugula & add to the yogurt mess.
  • Add the egg-vegetable mess on top.
  • Cover w/ 1 or 2 lettuce leaves & cut into halves. The lettuce leaves will help you eat the open sandwich.
Notes
Precondition:     The baked vegetables are already waiting in your fridge (leftovers from your last dinner or whatever.)

 

(information on equipment)

 

 

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