Two Sandwiches

A couple of sandwich meals I've been having.

Here's a favorite:

White mushrooms soaked in balsamic vinegar, mixed greens, alfalfa sprouts, onions, and Vegenaise. (If you don't have Vegenaise, use olive oil mixed with your favorite spices - that's what I often do.) In this picture, it's on country white bread, because they were out of multi-grain, but multi-grain is my personal favorite for this sandwich. This sandwich keeps well, if you want to make it in the morning and wrap it up for lunch. Because the mushrooms soak up the vinegar, you can have a lot of flavor without the ingredients being too wet.

On the side: green beans lightly sauteed in olive oil with salt and pepper. Don't cook them long - leave them crunchy, and then coat them with crunchy sea salt. These are also a great movie snack. And of course, if you have a sour pickle to add on the side, all the better.


I don't think this next one photographed as well, but it's a good hoagie.

That's Tofurkey kielbasa cut into strips and heated in a skillet on the stovetop. Top that with raw onions, alfalfa sprouts, and a little bit of the sauerkraut you're going to have for your side dish. The roll is a standard hoagie roll from any Philadelphia corner store. (Or your favorite steak roll from wherever you live.)

Side dish: seared brussels sprouts and sauerkraut. Use a small amount of olive oil, salt and pepper for the brussels sprouts. Cook them over high heat. You want to leave them crunchy but blacken parts of them. Some of the outer leaves will fall off and those will get nice and crispy. Don't use too much oil because when you add the kraut, there will be a lot of moisture. Keep the heat high and add the kraut - this will blacken a little, too, and get smoky. Sprinkle the whole mess with pepper.

Good times.