The Best Thing Since Sliced Bread

The Sandwich.

Said to be a 17th century creation from the gambling table of the 4th Earl of said name. Apparently sustenance on the go was becoming necessary in the height of the fast paced action and there was no time to stop the cards!

“Peasant boy, bring my meat between two slices of bread. NOW” screamed John Montagu as sweat dripped from his brow and frantic hands threw more gold coins into the pot. The pressure was getting to him. He had lost three hands of cards already tonight and his pride was dangerously wounded. As the clock chimed to celebrate 1am he felt the weight of the witching hour closing in around him.

[okay, that part is perhaps an ever so slight artistic interpretation of the legend 😅]

We don’t know exactly what was said or how it was said…

We are only told that Earl Sandwich wanted to eat his meat and continue gambling and so ordered said creation. And from then on it the sandwich became a thing of the times that has lasted throughout the centuries

On further investigation it appears that this legend can only actually attribute the invention of the English word sandwich and not the food combination itself.

The Ancient Romans had many sandwich like creations, as did the Ancient Greeks before them. In fact, even the Ancient Egyptians appear to have used the concept of using bread to serve various fillings. There really is nothing new under the sun, as they say!

But enough history, let’s get to the tasty stuff!

When I stopped eating meat, my sandwich eating did not. Plenty of desirable fillings existed still. Cheese mayonnaise, for example. Mmm hmm. My tastebuds still drool at the memory.

But taking the plunge into the vegan world left me without any filling inspiration. My health was rising, my hormones balancing and I was beginning to feel energetically lighter than I ever had in my entire life; but I missed sandwiches. I really did.

Growing up in a working class family meant sandwiches were a daily staple and a habit that continued throughout my entire life. There is a comfort that comes with those slices of bread and a hearty filling in between. Maybe it’s because of the childhood programming, I don’t know. Would I still find the same comfort from a sandwich had I never eaten one before?

I digress.

Let me get back on track by introducing my beautiful vegan creation above!

There are four main parts to this;

1. The Toasted Bread

2. The Hot Filling

3. The Salad Filling

4. The Sambal

[and if I had access to any, this would also be loaded with vegan cheese. That would level this beauty up to incredibly addictive heights!]

Steps

1. The Toasted Bread.

Choose your bread. I had only normal thin sliced white bakery bread to hand when I made this but there are countless breads that would heighten this recipe. The important part?

Do not use a toaster!

Around 7 years ago Gordon Ramsey suggested that I should pan sear my bread and I haven't used a toaster since. Grab a pan. Either a non stick or cast iron creation. Heat gently. Dribble some tasty oil of choice across the pan and sprinkle with a light dusting of salt.

I like to use coconut oil because of its high burning point (making it safer to consume when cooking at high temperatures). I enjoy pink Himalayan salt or (if available) Sea Salt flakes. I can’t say I consider myself a salt connoisseur in any way I have two comments to make on this ocean seasoning.

In all honesty? I like Himalayan salt because it looks pretty and makes me smile to cook with. But the latter mentioned is exceptional. I had a friend who was enthusiastically gushing about it and with reluctance and rolled eyes I gave it a try (I mean, it was just salt he was talking about, right?! How great could it actually be?) Pretty darn great as it turns out! I was completely unprepared for the flavour and if I had the choice - this would be the only salt I ever cook with.

[Or at least it was. When I logged onto Tesco to find that photo for you, recent reviews say it has changed quality and is no longer so great. But still. I leave you with the point that salt is not just salt! It’s not all the same!]

Once your oil is hot, but not too hot, turn the heat right down and slowly toast your bread. I’m laughing right now as I realise I probably should have put this bread step last and not first - you will need to do a fair amount of prep before you start toasting anything!

[✨You could also add a sprinkle of whatever you like here too. Get creative. Herbs, lime zest, fragrant oils etc can all change this dish. Food is for play as well as medicine and energy ✨]

2. The Hot Filling

This is pretty quick and simple. Slice some garlic and gently fry in oil with a little salt. I like to get it really crispy and golden and then put the flakes aside, keeping the oil in the pan. Add oyster mushrooms (or any mushrooms 🍄 super delicious and healthy) and once they are nicely browning add some pre wilted green cauliflower leaves.

These could be substituted for any green leaves such as spinach or kale leaves. I like cabbage leaves because they retain a beautiful crunch and have a mild flavour which is why they’ve become a favourite of mine to stir fry.

So far so good, right?

3. The Salad Filling

I’ve become a huge fan of using raw beetroot leaves and stems in my salad. The leaves are tasty and the stems add a different kind of crunchy texture to the salad. The best salads are all about layers of texture. I cut these finely (these leaves are not so prone to bruising when cut) and toss them with green oak gently torn (this will bruise). A generous handful of coriander leaves avoids any need for extra salt or dressing and lastly some diced tomato.

Peppers (green have a pungent flavour, I always lean towards the sweeter ones), spring onion (but not too much) and whatever else you fancy can be put into this. It’s not an exact science, it’s play.

4. The Sambal

This is truly the pièce de résistance for this toasted sandwich. It may prove a little tricky for many of you given that fresh coconuts and coconut scrapers are not common place in western households.

There are four ingredients you need to mix together (in no particular order).

Fresh, scraped coconut

Fresh squeezed lime juice

Chilli powder

Finely diced onion

I don’t have quantities to tell you because I guesstimate everything I create and then adjust to taste (which I highly recommend as a style of cooking!), but you will surely find a thousand recipes guiding you regarding quantities on this glorious interweb if needed 😇.

The Grand Finale

Now that you have all of these parts, you are ready to go!

Grab a large plate. First slice of toast on. Scatter salad over the whole plate.

Do not attempt to make this neat!

Next grab your seared mushrooms mixture and scatter all over. A good sprinkling of your absolutely delicious coconut Sambal. Top with your other piece of toasted bread. Cut sandwich in half. Eat.

Now, this will completely fall apart as you are trying to eat it. It is not intended for a posh lunch! It’s Sri Lanka inspired (the Sambal) and in Lanka they eat with their hands. Unrestricted yourself and feel your food before you put it to your mouth. Feel the different textures. Allow bits to fall out the bottom. Laugh a little as you do so 😁.

Now tell me, wasn’t that first bite worth every effort?

Mmm.