Make Me a Samich!

If you're from the Chamberlain family, you know exactly where the title of this post comes from.  It is a famous quote from the worlds biggest food critic, George Chamberlain.  The reason for honoring him as I write this is that his grandson, my lovely husband, has inherited some of his critique skills.  Why, just tonight he meandered into the kitchen, poked at the chopped tomatoes and basil in a bowl, stuck up his nose, and said "What IS this?"  When I introduced him to Garbanzo beans, he said, "Garbanzo bean?  It tastes like garbanzo!"  So you see, as I share a couple of yummy sandwich recipes, it seemed appropriate to quote good old George.

The first sandwich is an extension of my previous post about trying tofu.  I have become very fond of tofu over the last few weeks, and have gotten MUCH better at cooking it.  You may remember that my tofu sloppy joes were extra sloppy form excess moisture.  An old friend of mine read that post and shared some very helpful advise.  She told me to try a tofu press to express the moisture before marinating.  Bingo!  This made the tofu much easier to work with and a lot more edible.

Tofu & Sprouts Wrap with Peanut Sauce
1. Press tofu over night. Cut tofu into strips and marinate in 2 Tbps sesame oil, 2 Tbsp soy sauce, garlic, ginger, salt, & pepper.
2.  Preheat oven to 350.  In small bowl combine 1 Tbsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1/2 tsp lime juice, 2 tsp peanut butter, pinch sugar, and a dash of ginger and garlic.  Blend until smooth to make a yummy peanut sauce.
3. Bake tofu for 14 minutes.
4. Spread peanut sauce on sandwich wrap.  Layer in the tofu, lettuce, and sprouts.  Feel free to add any other fixings that you love.  Roll it up and enjoy.


Eggplant Subs from Rachael Ray (2 servings)

 
crusty sub rolls
1 large eggplant
6 plum tomatoes, seeded and chopped
1 bunch fresh basil, chopped
2 Tbsp Olive Oil
ricotta cheese
salt and pepper
garlic powder

1. Preheat grilling pan or grill on medium high heat. Preheat broiler on low setting.
2. Chop tomatoes and basil and place in a bowl.  Slice off skin of eggplant lengthwise to make a rectangle. Cut the eggplant lengthwise to make 1/2 inch steaks.
3. Brush eggplant with olive oil and sprinkle with salt and pepper.  Grill for 3 minutes on each side. Remove eggplant from heat and allow to cool for a few minutes.  Toast rolls in broiler for a few minutes. 
4. Pour remaining oil on tomato and basil and toss with a bit of salt and pepper.  Cut eggplant into thirds and layer into sub roll with tomato mixture.  Top with ricotta.

This was an especially delicious sandwich.  In fact it was so yummy that I went back and scarfed up the remaining tomato and basil.  I can't get enough of that!  Josh enjoyed his sandwich too, except for the chunk of fresh garlic that burned his mouth.  Oooops!  I guess I lost a few points from the food critic.  As you can see I've adapted the recipe by using powder to prevent further mouth burning.  After all, I have to respect the critiquing genetics.