Cauli-Brussel Sandwich with Vindaloo Mayo

In the summer, it's so easy to slap a veggie sandwich together that is nice and healthy but still delicious and satisfying. In the winter, you could make the same sandwich if you wanted, but not only will it not taste as good because of out of season veggies, but it isn't as satisfying because your body isn't craving that type of thing right now. I made this nice hearty winter veggie sandwich last week that totally hit on everything you crave this time of year and was the best sandwich I have had in a really long time.
I made a delicious vindaloo spread for the sandwich. Start by browning some onions. Garlic and curry powder go in next. Deglaze with vinegar and keep cooking until the vinegar cooks off a bit. Blend it up with mayo and sour cream. Finally time to make the sandwich. First fry up some beans. This gives the beans a crazy awesome texture with a crunchy shell. You almost don't notice the beans in the sandwich but they give you a deep flavor and texture that is important to the final product and add a little meatiness to this veggie dinner. Next add all the veggies. Cook them very hot to brown but keep firm on the inside. Some of that amazing spread. This is the sandwich you want right now. Honestly if a place sold these on my street I would be broke.

Cauli-Brussel Sandwich with Vindaloo Mayo

For:  3 Sandwiches

  • Vindaloo Spread
  • Butter
  • 1 Large Onion
  • 5 Cloves Garlic
  • 1 Tablespoon Curry Powder Preferably homemade
  • 1/4 Cup Red Wine Vinegar
  • 1/2 Cup Mayo
  • 1/4 Cup Sour Cream
  • Sandwich
  • 1 Cup Small White Beans
  • 20 Brussel Sprouts
  • 1 Small Head of Cauliflower
  • Bread


  1. Cook the onion down in a small amount of butter to very browned for a solid half hour at least. Add in the garlic and cook 3-5 minutes. Add in the curry powder and cook 2 minutes. Add in the vinegar to deglaze the pan. Scrape well to get any browned bits off the bottom of the pan. Cook 5 minutes to reduce and cook out the vinegar a bit. Scoop into a blender or food processor with the sour cream and mayo. Blend to smooth.
  2. For the sandwich, In a decent amount of oil, fry some small white beans for about 2 minutes, then add in cauliflower and brussel sprouts and cook until everything is nicely browned but still has some crunch on the inside. Spread some bread with the vindaloo sauce and load it up with the veggies.