Archive for the ‘Sandwich’ Category

You know what’s good? Sandwiches.

You know what else is good? Spring. And it begins tomorrow! I am getting in early and practising picnic food, I tell you what – this baby is a sure fire winner.
One of my many missions in life is to create the perfect sandwich, or, sammidge as I prefer to call it. Also, the perfect cupcake + icing flavour combo. This sammidge is pretty dang close to perfect. It has everything I love in it and it’s a joy to make. Set aside a day, or a morning and make this – because your efforts will reward you with a delicious sammidge! I made this for a family picnic once and it was all devoured quite rapidly. It’s the perfect picnic sandwich because you can make it ahead of time … like… the night before!

When attempting to find the correct name for this type o’ sammidge I came across about a billion. More like 8347239 billion. Apparently every nation has their own version of a pressed sammidge. So it’s a cross between a Mediterranean picnic sandwich, a Cuban sandwich, a Schiacciata al Mattone (which google tells me translates to ‘the crushed brick’ whaaa?) or just a plain ol’ brick sandwich!

Prepare for many photo’s as this thing was like my baby!

1 large eggplant, cut into length way slices, about 1cm thick
2 zucchini’s, cut into length way slices, about 1cm thick
10 whole garlic cloves
10 mushrooms, sliced thickly
2 Tablespoons fresh rosemary, finely sliced
1 large red capsicum
Olive oil
1 handful basil leaves
1 handful baby spinach
1 big crusty loaf of bread, preferably Italian (crusty is important, otherwise it will go soggy!)
Roast eggplant, zucchini and whole garlic cloves on baking trays with olive oil and salt and pepper for 30 mins at 180C, or until soft and slightly browned.
Squeeze out roast garlic deliciousness from cloves and set aside to spread on sandwich.
Fry mushrooms and rosemary in olive oil until brown and soft. Set aside.
Blacken capsicum over a flame, set aside and cover with cling wrap to sweat for about 10 minutes. Peel away skin, deseed and slice.

Rocket, basil, spinach pesto
2 cups mix of rocket, basil and spinach
2 garlic cloves
1/2 red chilli
1/2 cup cashews
good glug of olive oil
squeeze lemon juice

Olive tapenade
150 grams black pitted olives
1 teaspoon capers
1/2 red chilli
1 clove garlic
squeeze lemon juice
glug olive oil

Caramelized onions
Take 2 red onions, finely slice them and fry them in olive oil on a low heat until they are super soft. Deglaze with a little white wine, splash of red wine vinegar, add a teaspoon of sugar and stir. Crank up the heat a little and watch til they caramelize and are delicious! Set aside.

To assemble
Slice loaf in half but leave it connected on one side. Scoop out bread on top and bottom, so there is a valley of space (ooh poetic!).
Spread pesto on the bottom and the tapenade, roasted garlic and caramelized onions on top.
Layer eggplant, mushrooms, zucchini, capsicum, baby spinach and fresh basil. Top with fresh cracked black pepper.
Wrap sandwich in cling wrap. Tie it tightly with string at 4 intervals so the filling doesn’t come out of the sides when you press it.

Wrap in tin foil.

Place bricks on top evenly across – how ever many you feel is necessary. I used four.. and then thought that was a little extreme so then took away 2!

Leave from anywhere between 3 hours to over night. Depending on how much oil/liquid is in your vegies and how crusty your bread is will depend on whether your bread goes soggy! (it shouldn’t) 😀

Slice with a serated knife, stare at the beauty of your perfectly layered sandwich and eat!

also, lookie here:



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A bad meal really ruins my day! Life is too short to eat bad food. And so it takes a lot for me to move on from a bad meal and not think about it and my regrets! hahaha, alas, there is always a silver lining. Tonight I made a simple stirfry with soy sauce for dinner and it was horrible. Really. It’s so sad when something is so simple and perfect and delicious in your brain and then when you make it, it’s just disgusting! So i composted it. I dislike waste.

That’s when the silver lining comes into play. That’s when you know it’s only one time; TOASTIE TIME!

Who doesn’t love a good toastie? Universal amazing delicious toastie. Also known as ‘toastie toastie’ (why?), jaffle or simply just toasted sandwich. Really, I looked it up.

Tonights toastie was made with tiger bread. Amazing delicious mind-blasting tiger bread. This bread brightens my day! So crispy on the outside – yet so soft on the inside! The best way to eat it is really just with butter. YUM.

My toastie was made with thick slices of bread with a nice slather of wholegrain mustard, grated cheddar & masdam cheeses, baby spinach and a little bit of grated carrot. YES. I said it, carrot. I put carrot in mine because it’s a little bit sweet and nice. Muffin hates this. He yells at me for carrot in toasted sandwiches. He just doesn’t get it. Calls himself a chef. hahaha. (he does actually work as a chef that’s why this is a humourous and witty comment)

I fry mine in butter in a frying pan for about 5 minutes and it’s amazing. Serve with tomato sauce and a pickle.

voila. Dinner redeemed!

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i loves me a good sammidge.

this baby has mushroom, cucumber, tomato, cheese, carrot, rocket, alfalfa, special sauce, onion, avocado and home-made chilli pickle.


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