Vegetable Sandwich with Amabito
Vegetable Sandwich with Amabito
The Meadowoday, The Meadowβs Amabito no Moshio, made with the hondawaravariety of seaweed (Sargassum fulvellum)is inspired by that tradition. If today is your day to celebrate the veggie sandwichβperhaps your last true fresh veggie sandwich of the yearβdo it with the proper reverence, and with a last backwards glimpse of summerβs sunny sanctity.
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Today, The Meadowβs Amabito no Moshio, made with thehondawaravariety of seaweed(Sargassum fulvellum)is inspired by that tradition. If today is your day to celebrate the veggie sandwichβperhaps your last true fresh veggie sandwich of the yearβdo it with the proper reverence, and with a last backwards glimpse of summerβs sunny sanctity.
Ingredients
- 8 slices black bread or pumpernickel
- 1 teaspoon horseradish (optional)
- 4 ounces (8 tablespoons) cream cheese
- Β½ bunch watercress, large stems trimmed
- 8 thin slices ripe tomato
- 2 thin slices red onion, halved
- 1 cup mung bean sprouts
- 24 thin slices cucumber
- Β½ avocado, cut in 8 thin wedges
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Small grind of black peppercorns
- 4 three-finger pinchesΒ Amabito No MoshioΒ sea salt
Directions
- Spread the (optional) horseradish very sparingly over each slice of bread. Spread the cream cheese on one side of each slice of bread. Top four of the slices with a small fistful of watercress, two slices tomato, a half-slice red onion, ΒΌ cup sprouts, six cucumber slices, and two slices avocado.
- Mix the olive oil and vinegar and spoon a small amount over the vegetables. Season each sandwich with a grinding of pepper and a three-finger pinch of Amabito no Moshio sea salt. Top with remaining cream cheese and bread and serve immediately.
