Sandwich. A humble yet universal fare.
Made sometimes as a snack, or enjoyed as a full meal, the common and key ingredient is the bread. Any kind of bread.
In the sandwich there’s also this notion of a food that can be handheld, does not require cutlery and is easily transportable. And that’s maybe one of the reasons it’s so popular.
The other thing is, it’s versatile. It can be eaten hot or cold and the filling combination is endless.
Like a game we started to enumerate with Paprika all the kind of sandwiches we know or heard of. We mentioned in no particular order the hotly pressed panini, the burger and its fries, the generously filled shawarma, the hot-dog and its essential sausage, the vietnamese bánh mì, the very soft English sandwich and the pan bagnat from Nice…
There are many more for sure. We also thought about the open face ones like tartine and bruschetta…
Here I propose you a vegetarian sandwich made of a tasty and crunchy sourdough bread, roasted eggplant and zucchini, olives, tomato salsa and grilled halloumi. All served with polenta chips.
Similar to a burger, but a different kind… I simply like the blend of Mediterranean flavours here with all the textures.
Mediterranean Burger & Polenta Chips
Sourdough Bread Roll (makes 6)
130g sourdough starter
390g flour (mix of white, rye and wholemeal)
1 tbsp of salt
For the process please follow the steps there. Divide dough in 6 equal parts and shape before final rise.
1 eggplant cut in 1/2cm (1/4″) thick slices
2 zucchini cut in 1/2cm (1/4″) thick slices
1 sprig of rosemary, leaves finely chopped
2 tomatoes, diced
Handful of black pitted olives
200g halloumi diced
Salt and pepper
Preheat oven to 200°C (390°F). On a baking tray spread slices of eggplant and zucchini (you may do it in two batches) season liberally with salt and pepper and half of the rosemary and spray olive oil. Bake for about 15 minutes or until soft. In a little bowl mix together tomatoes, salt, pepper and the remaining rosemary. In a fry pan coated with oil, gently fry the halloumi cubes on each side. Slice each bread roll, spread a little of tomato salsa on the base then equally fill with roasted eggplant, zucchini, olives and fried halloumi. Season to your liking and serve.
200g instant polenta
Cook following the packet instruction, stirring salt and olive oil at the end. Pour polenta in a well greased glass dish and let it cool completely. Slice the polenta into chunks. In a fry pan, heat a tablespoon of olive oil and fry on each side the polenta chunks (you may do this in different batches). Season with salt before serving.