The cartoonish concept of a stacked-high sandwich is so ingrained in our tradition it has a reputation: a Dagwood, referring to the “Blondie” comic-strip character identified for coming into a kind of fever dream as he goals of, assembles and consumes them.
I’ve devoured my share of Dagwoods through the years, and earlier than I ended consuming meat they had been after all layered with it, in numerous varieties. Extra not too long ago, I’ve made a degree of making an attempt to display, every now and then, vegetarian sandwich will also be hearty and even indulgent — messy in the absolute best means.
My newest providing is a splendidly easy take from the guide “Tasty Pride,” a celebration of recipes by fellow members of the LGBTQ-plus group that I’m completely happy to publicize simply as Delight Month closes out. This one is by Amelia Rampe, studio meals editor at Kitchn, and it referred to as to me as quickly as I landed on its web page — and never simply due to the touching anecdote that preceded it, concerning the evening Rampe and her daughter got here out to one another. The reality is, Rampe speaks my language, the language of sandwich lovers in all places, by combining a small variety of good, essential elements.
Roast cauliflower — seasoned effectively and cooked till it’s properly browned — and sauteed chard present the majority. Smoked Gouda, melted on the recent cauliflower after it comes out of the oven, provides richness (as does mayo). Hoagie rolls, frivolously toasted, are the backdrop. Nevertheless it’s Peppadews that seal the deal. These South African pickled peppers are slightly candy and slightly spicy, and so they elevate any dish they contact, however they’re notably helpful for slicing by way of fats. They’re the spark that retains your palate , chunk after chunk, till you have a look at the crumbs left in your plate and surprise what simply occurred and when it is going to occur once more.
If all this appears too hearty to you — these sandwiches will not be gentle, and they aren’t diet-friendly — there’s a straightforward repair: Lower them in half.
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1 massive cauliflower head (2 to 2 half of kilos), leaves eliminated, trimmed
three tablespoons extra-virgin olive oil, divided
three/four teaspoon kosher salt, divided
half of teaspoon freshly floor black pepper, divided
1 cup (three half of ounces) shredded smoked Gouda or provolone cheese (might substitute vegan cheese of your selection)
1 medium shallot (2 ounces), thinly sliced
1 massive garlic clove, thinly sliced
1 pinch crushed purple pepper flakes
1 bunch rainbow chard (12 ounces), stemmed and torn into 2-inch items
four hoagie rolls
four tablespoons mayonnaise (might substitute vegan mayonnaise)
1/three cup drained and chopped Peppadew peppers (might substitute sizzling cherry peppers or pickled jalapeños)
Place a big, rimmed baking sheet on the oven’s middle rack and preheat to 450 levels.
Chop the cauliflower into florets. In a big bowl, toss them with 2 tablespoons of the oil, half of teaspoon of the salt and 1/four teaspoon of the black pepper. When the oven has completed preheating, switch the cauliflower to the baking sheet.
Roast the cauliflower for 15 to 20 minutes, till browned on the underside. Gently toss the florets, then proceed roasting for five to 10 minutes, till golden brown and tender. Take away from the oven and divide the cauliflower into 4 piles on the baking sheet. High every pile with 1 / 4 of the shredded cheese and let it start to soften over the nice and cozy cauliflower. Depart the oven on.
Whereas the cauliflower is roasting, in a big skillet over medium warmth, warmth the remaining 1 tablespoon of oil till shimmering. Add the shallot, garlic, purple pepper flakes, the remaining 1/four teaspoon salt and 1/four teaspoon black pepper. Cook dinner, stirring regularly, till the shallot is tender and translucent, 2 to three minutes. Improve the warmth to medium-high, add the chard leaves, and prepare dinner, stirring regularly, till simply wilted, three minutes.
Slice the hoagie rolls lengthwise nearly during, holding the hinge intact. Place within the oven, straight on the racks, to toast, 2 to three minutes.
To assemble the sandwiches, unfold 1 tablespoon mayonnaise on every lower aspect of the rolls. Switch a cauliflower pile and cheese to the underside half of every roll, then high with the sauteed chard and Peppadew peppers. Shut the rolls and serve heat.
Tailored from a recipe by Amelia Rampe in “Tasty Pride: 75 Recipes and Stories from the Queer Food Community” by Jesse Szewczyk and BuzzFeed’s Tasty (Clarkson Potter, 2020).
Examined by Joe Yonan; electronic mail inquiries to firstname.lastname@example.org.
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Energy: 572; Whole Fats: 34 g; Saturated Fats: 9 g; Ldl cholesterol: 33 mg; Sodium: 1076 mg; Carbohydrates: 54 g; Dietary Fiber: 9 g; Sugars: 11 g; Protein: 13 g.