Mastering the Vegetable Sandwich

As part of our ongoing mission to empower more vegetable cookery, we present: How to Make a Damn Good Sandwich (from Vegetables)!

At the restaurant, we’ve been making a rainbow-hued, multi-textured, flavor-packed weekday sandwich for the market – currently a Roasted Cauliflower Sabich. It’s colorful, flavorful and extremely satisfying, and we want to shout from the rooftops about the specialness of a thoughtfully made, all-veg sandwich!

*A classic Sabich is made with fried eggplant. We switched from eggplant to cauliflower when the seasons changed, but have kept the name as a nod to the format we’re honoring: cooked veg + something spicy + something creamy + herbs & leafy greens.

A template for inspiration is below — and if you’d like to make Zarah’s cauliflower sabich, you’ll find a no-recipe recipe here.

Here’s a template for A Damn Good Vegetable Sandwich:

1) Spread a layer of spice (harissa, zhoug, Sriracha, etc) on one piece of bread and a layer of something creamy (hummus, savory yogurt, baba ghanoush, etc) on the other.

2) Add a roasted or fried vegetable with a bit of silkiness and bite to it (carrots, cauliflower, beets, eggplant).

3) Pile on a mini salad of whole herbs and bitter greens (dressed with some lemon, salt and olive oil, if not a full-fledged vinaigrette).

4) For bonus points, add pickles or marinated lemons. FIN!