After losing my sense of time last week and not getting around to make the scheduled Food Network Friday recipe that Kim (aka Veg-in-Training) had chosen, we rescheduled to this week. Kim picked a new recipe and it sounded so good that I made it the very next day. Let me tell you, this sandwich rocks! It’s one of those dishes that comes together as bigger than it’s parts. It’s so simple, but so delicious. It’s labeled “Intermediate”, which must mean it’s too hard for someone who’s skill level is limited to calling for take-out, but take a look and you’ll see how easy it is. Here it is from Ina Garten.
Check out Liz’s version here. She partnered the sandwich with some gorgeous looking potato sticks (also from Ina Garten) for a dynamic duo. It always fascinates me to hear some of the differences in food availability here in the U.S. and elsewhere, as well as the language differences. Why in the world did we Americans start calling arugula by that name instead of the obviously more imaginative name of “rocket”?
Being me, I took a few liberties with this sandwich. I love marinades and figured that I could get more flavor into the seitan using that method than roasting it. As a horseradish enthusiast, you know very well that I’m going to up it’s ratio in that sauce. And if a sandwich can be grilled, it will be in this house.
Seitan and Horseradish Sauce Sandwich
For the seitan:
8 ounces beefy seitan, cut into 1/8 to 1/4 inch slices
1/3 cup dry white wine
2 teaspoons Dijon mustard
1 tablespoon tamari
1 teaspoon olive oil
1/2 teaspoon agave
1/8 teaspoon salt
Pinch black pepper
For the sauce:
2 tablespoons vegan mayonnaise
1 teaspoon Dijon mustard
2 teaspoons prepared horseradish
Salt and pepper
For the sandwiches:
4 slices bread
1/2 cup fresh spinach (arugula would be better, but it looked lousy at the store)
Vegan margarine for grilling the sandwiches
Marinade the seitan in the marinade for an hour or longer. Prepare the sauce and set it aside.
To cook the seitan, heat a skillet over medium high heat. Lightly oil the skillet, or use nonstick spray. Remove the seitan from the marinade, but reserve the marinade. Cook the seitan for about 2 minutes per side until nicely colored. Add the marinade to the skillet and let cook until absorbed or evaporated.
Spread the outsides of the bread with the margarine and the inside with the horseradish sauce. Pile on the seitan, the spinach and the top slice of bread. Grill over medium heat until both sides are golden.
We were also talking about the book contest winner, weren’t we? Well, Mollyjade, commenter #1, I hope you see this! Congratulations! Please send me your mailing address so I can get your prize on the way to you.
Another book contest will be coming soon, so check back. Thanks, Kim, for the fantastic recipe picks.
Have a great weekend!