Post-Christmas, Christmas Sandwich



My 'Post-Christmas, Christmas Sandwich' - Will Save the Bluest of Januarys


It's 2017 and much as I try to avoid the annual "New Year, New Me' mantra spilling out of my mouth, I SERIOUSLY need to get myself into shape post-Christmas - I am 35 and, let's face it, it definitely gets challenging year on year to stay in shape after a decadent festive period. Oh to be 25 again!


I may want to ditch the christmas calories, however one thing which definitely won't be banished into the ether is my Christmas Sandwich. Gluten free, low fat, guilt free but full of flavour, it's a little bit of comfort on a cold January day which will perk you up and keep you powering through those new year resolutions whilst still satisfying your cravings.


You're welcome ;)


Ingredients for 2 people
Gluten free bread of your choice (the fresher the better)
Half a pot of your favourite hummus
A handful of fresh mint
1 block of tofu (you can now buy this in most major supermarkets or online) - I use 'Tofooco' 
Chilli flakes - optional
Paprika
Sumak (tangy, natural herb available from health stores or good grocery shops)
Ripe tomatoes at room temperature or grilled if preferred 
Fresh sage leaves
2 Tablespoons of oil for frying (I use coconut oil)
Balsamic glaze
Vegan gluten free stuffing, I use  'Hale & Hearty Organic Free From Sage & Onion Stuffing'
Vegan, gluten free redcurrant jelly I used'The Bay Tree' brand 
Black pepper to season
Salt flakes to season 'Malden Sea Salt Flakes' are great.
Fresh, good quality gluten free bread - in this recipe I used 'Newburn Bakehouse Gluten Free White Sourdough Artisan Cob' - but there are many great gluten free breads available these days


Method
  1. Take the hummus from its carton and place into a bowl
  2. Tear up the mint and mix into the hummus. Cover the bowl with baking parchment directly on top of the hummus and place into the fridge for later
  3. Remove the tofu from it's packaging and wrap in kitchen roll, place onto a chopping board and pop a plate on top. Apply a little pressure so that the water seeps out of the tofu - DO NOT press too hard as the tofu will break apart
  4. When the tofu is a little drier remove the kitchen roll and carefully slice it into strips of around half a centimetre thick. Place onto a kitchen roll on a plate and pat dry with more kitchen roll on top to dry off any excess moisture 
  5. Sprinkle lightly chilli flakes, paprika and sumak, turn over the tofu and repeat
  6. Heat the coconut oil and careful place the tofu slices into the hot oil
  7. The tofu will let out moisture during cooking, this is normal and nothing to worry about
  8. Sprinkle on more chilli flakes (if using), sumac and paprika again, flip the tofu slices and repeat
  9. Next, tear up a handful of fresh sage leaves, and sprinkle them over the tofu
  10. Turn the tofu onto a low heat and leave to brown, keep and eye out and turn the tofu over onto the opposite side until brown
  11. While the tofu is finishing, heat the stuffing in the oven on the highest heat setting
  12. Slice the tomatoes and bread and remove the hummus from the fridge
  13. Remove the tofu from the pan and leave to drain on a plate, keep the cooked sage leaves as they are very important flavour boosters!
  14. When the stuffing has been heated remove it from the oven and begin to assemble the sandwich (this can be done while the stuffing is finishing if it is still not ready)
Sandwich Assembly
  1. Slice the bread into 1/2 inch thick slices, I prefer my bread un-toasted in this recipe, however it you wish, you can toast it first as it is also very good, the hummus will be less firm and gooey
  2. Spread the minted hummus onto the bread followed by the crispy tofu slices add in a few fresh sage leaves 
  3. This is followed by the tomatoes and a splash of balsamic glaze and seasoned with salt flakes and pepper
  4. Next, top the sandwich with your stuffing, it will tend to crumble so do this in small amounts, pressing it into the sandwich to keep it from falling out - careful not to burn yourself if it is fresh from the oven, in this case, use a teaspoon 
  5. Finally, add the redcurrant jelly to taste, this works so well, but if you don't like it, leave it out and replace it with another condiment - mint sauce is also a winner ;)


I hope you enjoy the sandwich! Cooking for your family and looking for recipe ideas? Let me know in the comments section and I will see what I can do! If you do make this recipe, let me know how it goes, and tag me in your Instagram photos for shout outs!

Thank you for visiting and don't forget to follow my Instagram for updates on what is coming up in this blog and other vegan hints and tips! @life_by_ms_lewis
Take care not to drool on your iPhone while taking photos!






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