Wordless Wednesday: Well-Bread Sandwiches

Snarf’s Sandwiches – The Vegetarian (without Cheese)
Mission Burger Co – Brisket Burger
Mendocino Farms – The Happy Hippie (without Cheese) on Ciabatta
Mendocino Farms – The Happy Hippie (without Cheese) on Sourdough
Ike’s Sandwiches – Vegan Pumpkin
Ike’s Sandwiches – Vegan Persephone
High Road DelicaTexan – The Hot Vegan
Bodhi Viet Vegans – Vegan Hamburger

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.

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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.

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