Things that make me feel badass:
- Motorcycling to New Jersey from Brooklyn. (Never mind that it was for a salsa dancing pool party, which is decidedly un-badass but very decidedly fun. Also never mind that I will never be the Super Badass driving the thing, but alas always the eye candy holding on tight. Ah, how hard the life, being eye candy… JOKES.)
- FINALLY buying a motorcycle jacket, which is good for all seasons, not made of leather, not a gazillion dollars, and has great padding and is almost sexy (note above comment about eye candy). Plus, persons at said salsa pool party said I looked like I was from the Matrix and/or Battlestar Galactica. I will take that as a compliment.
- Making incredibly delicious and fattening and filling vegetarian sandwiches. Just because there isn’t any meat does not mean we are sacrificing flavor or calories here, people.
- Having my roommate tell me, after consuming above-mentioned delicious and fattening and filling sandwich, that I should open a sandwich shop because this was sooo gooood. She took a picture of the sandwich and sent it to a boy on Tinder and pretended she made it, so that’s probably a pretty good sign too.
- If I had a sandwich store it would definitely be called a SHOPPE, because letsbereal, those are always the best and most legit.
This is how Daniel would’ve written this blog entry, according to a late-night gchat where I kvetched about not knowing what to say:
Daniel: Ok: “I MADE SANDWICHES NOM NOM NOM NOM NOMMMMMMM” the end.
Simplicity is key.
He has a point. I know you want to nom nom on a sandwich now.
Smokey Beet Reubens, or “Ruebeets” if you think you’re cute
Makes 3 sandwiches
adapted, barely, from Food and Wine magazine
smoked salt (we used Hickory Smoked Sea Salt from The Spice and Tea Exchange)
1/4 cup mayo
1 T ketchup
2 t fresh lemon juice
6 slices rye bread
6 slices Swiss cheese
Preheat oven to 350 degrees. Drizzle beets with olive oil, salt, and pepper, and rub in until evenly coated. Wrap individually in foil and cook for about 1 hour, until easily pierced with a fork. Let cool. Peel off beet skin and cut into 1/4-inch thick slices. Sprinkle slices with smoked salt and ground coriander.
To make Russian dressing: Mix mayo, ketchup, lemon juice, s&p.
To assemble sandwiches, preheat broiler. Spread butter on all the bread slices and broil for 3ish minutes, or until slightly toasty. Set aside 3 slices toast, and flip over the remaining 3 on broiler pan. Top each slice with a healthy schmear of Russian dressing, a pile of sauerkraut, a layer of smoked-salted-beets, and 2 slices of cheese. Return to broiler for one minute, or until cheese is melted. Top with buttered bread and dig in while still piping hot! Have a pile of napkins nearby.
Sandwiches were delicious with a side of mustardy potato, kale, and green bean salad!
Pingback: Mustardy Potato, Kale, and Green Bean Salad | The Swanky Sweet Potato
this looks amazing!!! love the smoked sea salt ❤
smoky sea salt makes everything better 🙂
Pingback: Maple Blueberry Beets with Balsamic and Mint | The Swanky Sweet Potato