Tag: sandwich
Pesto Both Worlds
Put pesto and yuba together and nine times out of ten, you’d be right in thinking we’d have a high-protein faux noodle situation on the table. This is the one time out of ten where you’d be wrong.
Why Yuba? Why Not!
Thinly sliced soymilk skin, AKA yuba, makes an excellent facsimile for fettuccine; toothsome yet delicate, tangling with any pasta sauce as elegantly as anything made from wheat. And yes, while you could very happily stop there, treating that mixture more like a tuna salad and slapping it on a bun offers numerous benefits. For one, you can now eat it with your hands, shamelessly, and in public, which brings me to the second point of its enhanced portability. Can you eat a bowlful of spaghetti in the car, or pack it up and put it in a purse? Perhaps, but it I’d still argue that a sandwich full of pesto yuba has the edge.
Simple Swaps
Fresh yuba has become harder to get my hands on since moving away from California, inspiring me to recreate this understated classic with grated tofu, in case you’re wondering about substitutions. In fact, taking super firm tofu to a basic box grater yields a consistency more aligned with a conventional shredded chicken, faux crab, or tuna situation, more substantial and meaty, making its place between two slices of bread self-evident.
It’s not a flashy meal. It doesn’t sizzle, there’s no microgreen garnish. It’s not even particularly creative; just a different way of looking at an infinitely versatile ingredient that deserves to be more than another alt noodle.
Wordless Wednesday: Which ‘Wich?
Unicorniverse – Tuscan Panini Sandwich
Next Level Burger – Signature Burger
Next Level Burger – Beyond Burger with Fries
Mr. Charlie’s – Mr. Muffin
Mr. Charlie’s – Mr. Muffin Deluxe
Bistro Vonish – Roast Beet & Panelle Sandwich
Critically Panned
Don’t let anyone tell you that you can’t put noodles on bread. “It’s so heavy!” “That’s too unhealthy!” “Think of all that carb-on-carb action!” They may protest vehemently, but they’ll be wrong. Yakisoba pan has been a konbini staple since the 1950s, keeping hungry salary men full and fed ever since. Perhaps if convenience stores in the US could embrace the pasta sandwich, we would all be a bit better off.
Making The Case For Yakisoba Pan
Few other grab-and-go meals can beat that affordability, longevity, and satisfaction. Wrap these sandwiches up for school lunch, travel snacks, late night munchies; you name it. They’re every bit as comforting at any temperature or time of day. Typically, the noodles nestled inside are more like ramen noodles made primarily with white flour, but buckwheat soba makes more sense to me, given the name and added nutrition. Even if you splurge on the highest quality—which you should, given how much each component counts—you’ll still be able to feed an army on a budget.
Fun On A Bun
Think about it merely as yakisoba, AKA stir-fried soba noodles, packaged in an edible container. If you’d consider pairing garlic bread with spaghetti and meatballs, you’re already there. The soft hoagie roll yields easily to the earthy wheat noodles within, seasoned simply with soy sauce and sesame oil. Typically, there’s little more than a bit of pickled ginger for garnish on top, but I prefer to add some veggies for more texture and flavor. Any old frozen vegetable mix will do; the last thing I want to do is make this into a whole production. Yakisoba pan is simple, first and foremost. Add whatever you want and leave out what you don’t.
Newsworthy Noodles
Can we start a new movement that embraces bread as the vehicle for more foods? Yes, even MORE than we currently regard as acceptable, of which I’m aware there’s an extensive list. The fact of the matter is, there’s nothing that doesn’t work well as a sandwich, soba noodles included.
Wordless Wednesday: Bread Winner
Proud Mary’s – Avo Toast
The Butcher’s Son – Big Fat Greek Sandwich
The Butcher’s Son – Fried Chicken Caesar Sandwich
La Venganza – Asada Torta
Next Level Burger – Pub ChzBurger
Ike’s Sandwiches – Tom Brady with Vegan Bulgogi
One Reuben to Rule Them All
Who the heck is Reuben, and how did he ever think to invent such a meaty masterpiece? Of course, like any good origin story, this one is full of controversy, hotly contested to this day. The two leading theories attribute the deli staple to restaurants in Omaha and New York, right around the same time in the early 1900s. Each one came about by making thrifty use of leftovers to satisfy a deep, gnawing hunger. Perhaps there’s a kernel of truth in both of these claims, but the world will never know for sure.
Urban legends and lore aside, there’s no questioning the fact that it’s a timeless classic that transcends all tastes. While often associated with Jewish delicatessens, the archetypal sandwich couldn’t be farther from kosher certification, as it flagrantly combines meat and dairy in one mouthful. Today, we have the technology to right this wrong. Abundant vegan alternatives make this classic easily accessible to everyone. In fact, I discovered no less than five wholly unique, completely plant-based Reuben renditions right here in Austin, TX. Each one takes a different approach to accomplish the same goal, demonstrating culinary creativity without making concessions for flavor.
I wouldn’t hesitate to order any and all of these sandwiches in a heartbeat. Each one fulfills a different craving, from reasonably wholesome to downright decadent.
Counter Culture puts a healthier spin on this otherwise gut-busting sandwich, employing whole foods that remain true to their earthy roots. Soft marbled rye flecked with caraway seeds cradles thick planks of marinated locally made tempeh, slathered with super gooey cheese sauce and a notably tomato-forward dressing. Crunchy red onion adds welcome textural contrast, cutting the subtly bitter edge of the fermented beans nicely. The sauerkraut is so soft that it seems to melt into the filling, blended with a few cucumber pickles for an extra fresh flavor.
Wheatsville is natural foods co-op, not a sit-down restaurant, but their made-to-order deli sandwiches put many proper eateries to shame. Although best known for their tofu po’boys, the vegan Reuben sandwich deserves just as much praise. Composed of bright pink corned seitan, sliced dairy-free Gouda cheese, thousand island dressing, and old fashioned sauerkraut, it’s a straightforward homage to tradition. I’ve seen confused patrons take their sandwiches back to the counter, uncertain if they actually ordered the vegan version or not. It’s a perfectly balanced savory composition that’s delicious and hits all the right notes.
Bouldin Creek Cafe is another beloved establishment that couldn’t care less about passing trends, big name brands, or hyper-realistic mock meats. They do things their own way, from scratch, which means their Ruby Reuben is unapologetically made with bright red beets. In this sporadic lunch special, golden grilled rye bread stuffed with tender shredded beets and kale-cabbage kraut, while melted Follow Your Heart cheese slices act as the edible glue, sealing the deal. The subtly smoky Russian dressing creates an even greater depth of flavor, creating a prize-worthy Reuben like no other.
Rebel Cheese really puts their protein front and center, getting right down to the meat of the matter. Their “Gentle Reuben” stacks up with a tidy pile of thinly sliced meatless corned beef as the star of the show. For a shop best known for their homemade cheeses, I do wish it had more of a goo-factor, but that does make it a bit less messy to eat. The layer of sauerkraut is certainly not skimpy, lending a pleasantly salty, tangy character to every bite.
Brunch Bird lays claim to the one Reuben that could rule them all. I’ve seen grown men cry as they sink their teeth into this monstrous meal. The meatless corned beef is unassailable, thinly sliced and super smoky, piled up in tender shreds underneath a tangy blankets of sauerkraut, thousand island dressing, and melted cheese. It’s hard to hold if you don’t want to wear it, but worth the struggle. This is the sandwich that could win over staunch meat eaters without a fight.
Whether you go old school or nouveau, there’s no denying the appeal of a properly stacked Reuben. The interplay between umami, salty, sour, and subtly sweet flavors is what made it a top-seller for over a hundred years. In the next century, perhaps the Reuben revolution will make meat obsolete, once and for all. Which version are you picking up first?