Perhaps the epidemic Skam-fever has finally gotten to me too — I mean, I have been having merely sandwiches for lunch the week past. That is like the number one symptom of norwegianness.
Jokes aside, the sandwich toaster sure has kept warm lately and here are some of the fillings I have been experimenting with. (Mainly through the art of good old fashioned fridge cleansing)
GRILLED CHEESE NACHO SANDWICH
Perhaps I was a stoner in another life, or a mere genius? The crunchy nachos and melted cheese makes this feel kind of like having a nacho platter inside your sandwich. If that does not sound appealing you need to have a serious think about your priorities in life.
• 2 slices bread of your choosing
• vegan cheese
• nachos
• dairy free butter
• red tapenade
• tomato, jalapeños (opt.)
GRILLED MANGO, T*RKEY & CHEESE SANDWICH
This, in its regular untoasted shape, is one of my best grab-and-go lunches from Grampian Health Store in Aberdeen, mainly because I never buy meat substitutes and it is nice to have the sweet chutney in combo with the smokey t*rkey. Evidentally, it also works in grilled form. Omnivore approved even.
• 2 slices bread of your choosing
• vegan cheese
• 1-2 slices vegan smokey t*rkey or similar
• 1 tbsp mango chutney
GRILLED BANH MI BAGUETTE
With the left overs of having banh mi the night before, I assembled the whole repetoire in the grill. Needless to say it was a good move, the combination of flavours in banh mi is such a bullet proof one anyway.
• 1 mini baguette, sliced in two
• marinated tofu
• fresh coriander
• pickled vegetables*
• sriracha mayo (or mix sriracha into mayonnaise to taste)
* grate veggies like carrot, cucumber, radish, red onions – place in glass jar, cover with 1-2-3 mixture of 1 part vinegar, 2 parts sugar, 3 parts water that you have brought to a light simmer to let the sugar dissolve. Cover jar and let sit for at least a couple of hours.
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(Chick)peas and understanding. 