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Mock Thai Sandwich (with an Italian twist)

July is a beginning of the season for holy basil in Iraq that is also widely used in Thai cuisine. Inspired by the memories of Thailand, I created this simple sandwich. In fact, bread is not very popular in Thailand so a Thai sandwich is a bit of a misnomer. If that wasn't confusing enough,  we have added some Italian soppressata, another curve-ball. It actually works well but personally I enjoyed the vegetarian version more.

 

Serves 2

Mock Thai Sandwich (with an Italian twist)

Inspired by the memories of Thailand, I created this simple sandwich. In fact, bread is not very popular in Thailand so a Thai sandwich is a bit of a misnomer. If that wasn’t confusing enough, we have added some Italian soppressata, another curve-ball.

10 minPrep Time

40 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 aubergines, sliced thickly
  • 4 slices of bread of your choice, slightly toasted
  • Meat of your choice (optional), I used Italian Soppressata
  • Sauce:
  • A handful of holy basil
  • 1 dry red chili
  • 1 clove of garlic
  • 2 tbsp fish sauce
  • 3 tbsp lemon juice
  • 1 tsp brown sugar
  • 5 cherry tomatoes

Instructions

  1. Preheat oven to 200 C, place aubergines on a baking tray and bake until tender (about 40-50 minutes).
  2. In the meantime, place the sauce ingredients in a blender and give it a quick spin, not too much as your sauce should be chunky.
  3. Toast your bread just before the aubergine is ready.
  4. Arrange slices of baked aubergine on the top of your bread, put meat (if using) and finish with the sauce. The aubergine should absorb most of the liquid. Cover with another piece of bread and enjoy.
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http://www.thecuisinecollective.com/mock-thai-sandwich/

 


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July is a beginning of the season for holy basil in Iraq that is also widely used in Thai cuisine. Inspired by the memories of Thailand, I created this simple sandwich. In fact, bread is not very popular in Thailand so a Thai sandwich is a […]



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