Brussels Sprouts and Apple-Cabbage Slaw Sandwich

As a kid, I didn't like brussels sprouts. I thought they were too bitter and boring. I quickly pushed them aside whenever they were served.


Today, I can't get enough of them (though I haven't ever blogged about them before). Chuko serves caramelized crispy brussels sprouts as one of its nightly appetizers, and they alone are worth the trip. I love them roasted in the oven, sauteed with butter and shallots and even raw when they're thinly sliced as salad.

Then, I found out that Endless Simmer rated the No. 7's Brussels Sprouts Sandwich as number two in its Top Ten Sandwiches of 2011. The sandwich featured brussels sprouts, apple slaw and peanuts atop a sandwich roll. Needless to say, I was intrigued.

This sandwich is a vegan paradise. It starts with a hearty base of sauteed brussels sprouts with dried cranberries and garlic. It's topped with a delicious apple-cabbage slaw that's got just a hint of cumin in it. A thick spread of roasted red pepper hummus finishes the sandwich off.

Delicious.

The components were addictive on their own, and after a day of brussels sprouts sandwiches, we eagerly enjoyed the leftovers.

Smashed Chickpea and Roasted Red Pepper Sandwich

Delicious, cold vegetarian sandwiches are hard to come by. Delicious, cold vegan sandwiches are even harder to find.

So many of the sandwiches I found lacked inspiration. The directions went something like this: Slice vegetables. Place on sandwich. Add slices of cheese. Top with hummus/mayonnaise. Eat.

Eh. I think this is the reason I never wanted sandwiches in my lunch box as a kid.

Last weekend we drove up to Portland, Maine, which meant we had about 7 hours in the car both ways. In an attempt to save money, and avoid rest stop food, I brought the sandwiches.

This was one of my favorites. Smashed chickpeas mixed with olives, red onions, lemon juice and zest, and parsley. Some hearty multigrain bread, a heavy smear of garlic hummus and a big slice of roasted red pepper finished the sandwich off.

Not only did it travel well, surviving a few days in our cooler before we ate it, but it was also cheap. Probably less than $2.50 of ingredients went in to the chickpea salad, which easily served four for lunch.

And, the leftovers were delicious on a toasted baguette rubbed with olive oil and garlic.

Tea Sandwiches, a 1920s Throwback

We spent a recent weekend traveling back in time to the 1920s to hear Michael Arenella and his Dreamland Orchestra. Decked out in traditional (and inspired) garb, we took over Governors Island for a Jazz Age Lawn Party, complete with live music, dancing and delicious St. Germain cocktails. There are some gorgeous pictures here.

Having been to events at Governors Island before, we knew the lines for food would be outrageous. Too few food vendors trying to service too many people. That meant a picnic. And a 1920s picnic meant tiny tea sandwiches.

And, since you can't just make one kind of tea sandwich, I made eight. Here, I'll share some of our favorites with you, along with some choice images from our day. The sandwiches are all made from recipes by Shelia Lukins and Julee Rosso, number 15 on Gourmet Magazine's list of 50 women game changers in food history.

Of the selection, Gourmet wrote: "It's hard to overstate the influence of The Silver Palate--the 1982 cookbook named about the gourmet emporium this pair opened in 1977 on Manhattan's Upper West Side. Before, there was no ratatouille; after, there was chicken Marbella."

These are mint-cucumber sandwiches on circles of buttered white bread. They were incredibly small but quite refreshing on the hot day. Each sandwich was a single bite.

Our favorite was this ricotta and fig sandwich, complete with homemade ricotta cheese and a tasty fig jam. The ricotta had a bit of a lemon taste that paired beautifully with the fig jam. Unfortunately, I didn't anticipate these being tasty, so I only made enough for one each...oops!

These sandwiches began with a basil butter (just butter mixed with chopped basil). They were then topped with tomato slices and another piece of bread, with more butter, of course.

These sandwiches were made with a simple parsley butter (just chopped parsley and butter). Easy and tasty.

Another easy sandwich included a thick layer of basil pesto and a layer of butter (you may be noticing a trend). 

All in all, these sandwiches led to a delightful little lunch. 

When we weren't eating, we passed time watching dancers and admiring the outfits of our counterparts. 

This couple was one of our favorites. I certainly want to be out on the dance floor when I'm their age. 

We also enjoyed watching New York Time's fashion photographer Bill Cunningham in action. 

Be sure to visit the other bloggers who made dishes this week:

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets 
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green 
Linda--Ciao Chow Linda