Vegetarian sandwiches are easy in the summer. Slap some ripe tomatoes and other summer veggies on some bread and call it a day. I have said this before, but it is much harder to create a satisfying vegetarian sandwich in the winter. That’s why I am super excited about my friend Katie Chudy’s cookbook Superfood Sandwiches. This book is full of creative and hearty vegetarian (and meaty) sandwiches! On Friday I made one that used sweet potatoes instead of chickpeas as a falafel base because it caught my eye and was totally my style.
The bread on this sandwich is a homemade oat and flax seed bun. Having all the bread recipes for the sandwiches in this book gives it an extra edge and an additional health boost, but you can always use store bought if you don’t want to go through the extra effort.
The buns are formed and then brushed with egg wash and sprinkled with subtle middle eastern spices like nigella seed and aleppo pepper. It goes really well with the flavors of oats and flax!
After they bake they kind of reminded me of a healthy english muffin.
The sweet potato is roasted in chunks until tender. I added some onion to the mix just for fun. Get the roasted sweet potato and onion into a food processor with scallion, garlic, cilantro, and chickpea powder.
Form into balls and bake at 375, flipping a few times, until browned on multiple sides.
After about a half hour they are looking real good.
Serve on the buns with yogurt, cilantro, and cucumber! Such a tasty sandwich! I love when I can find hearty vegetarian sandwiches that are good in the winter.
I spiced up the yogurt with a little salt, lime juice and cilantro
If you want the recipe for this awesome sandwich, you can grab the book here. Katie and her husband Richard (whose book I talked about this summer) are doing some cooking demos at Trident this Thursday if you are in the Boston area!