Saltie inspired sandwiches
On Saturday, Sam and I went to Saltie, a small shop on Metropolitan that makes unreal, crazy-good– and also crazy messy– sandwiches. By Sunday, Sam was craving another. But, besides being a fair distance from our abode, the sandwiches are also $8-$9 each– a bit too indulgent to make it a twice-weekend purchase. So instead, we decided to make our own. Saltie’s vegetarian “scuttlebutt” served as our inspiration. I think that they must vary what they put on it depending on what’s available, because the description on their website differs from the NY Mag description, which also seems slightly different from the sandwich I had, which was made of hard boiled egg, beets, sliced sweet potato, pickles, feta, capers, dill and aioli on focaccia.
I surveyed the pantry and refrigerator for things we might use and found eggs, capers, purple cabbage, dill, garlic, olive oil, chipotle and assorted spices. We went out and purchased beets and a crusty country sour dough. (Focaccia proved impossible to find, and we didn’t have the time to bake it ourselves.) Then we got to work.
(for 3-4 sandwiches)
- 3-4 Hard boiled eggs, sliced
- 3 beets
- Slaw (see recipe below)
- Chipotle Aioli (see recipe below)
- 1/4 cup chopped dill
- 1-2 tablespoons capers
- 1 loaf crusty bread, sliced and toasted
- Sea salt and cracked pepper to taste
Slice the beets. Add to a pan with a little olive oil to coat the bottom. Add a teaspoon of sugar and a little water. Cover, stir occasionally, and cook on medium heat until tender, about 20-30 minutes. Allow to cool.
Hard boil the eggs, allow to cool, and slice. Sam hard boiled the eggs using this fool proof method fromSimply Recipes. I used to hate the often sulfury taste of hard boiled eggs, but when cooked this way, the yolks are a perfect yellow throughout every time, and they are easy to peel.
- 1/2 small-medium purple cabbage, chopped
- 1 tablespoon sugar
- 1 tablespoon mayo
- 1 tablespoon yogurt
- Dash of cumin
- 1/2 teaspoon of liquid from chipotles (or a dash of finely ground red pepper/ chipotle/ cayenne, etc)
- Juice of 1/2 lime
- 1-2 tablespoons cider vinegar
- 1/4 cup dill, chopped
In a small bowl, mix the mayo, yogurt, cumin, and chipotle liquid. In a medium sized bowl mix the chopped cabbage and dill. Add the lime juice, vinegar and sugar and mix thoroughly. Add the mayo-yogurt mixture, and mix well. Add more lime juice if desired. Salt and pepper to taste.
FOR CHIPOTLE AIOLI
Often aioli is made with egg– it’s essentially a garlicky mayo. But, the classic Catalan aioli is made without egg, and I opted for that.
- 1/2 cup extra virgin olive oil
- 4 garlic gloves, smashed and finely minced
- 1 chipotle, finely minced
- juice of 1/2 lemon or lime
- a tiny pinch of sea salt
I don’t own a food processor, so I used my mortar and pestle, but a Cuisinart would save you some time, and also likely make the mixture a bit thicker– it should be thicker than plain olive oil, but thinner than mayonnaise. For the mortar and pestle method, add your garlic, and grind it with the pestle. Add the chipotle and grind some more. Slowly add half the oil and keep grinding. You may also use a wire whisk. Add a teaspoon of the lemon/ lime juice, stirring constantly with the pestle or whisk. Slowly add the remaining oil, stirring until somewhat thickened.
Assemble the sandwiches: spread the aioli on one slice of bread per sandwich. Place the slaw on the other slice. Place the eggs and beats on top. Add the capers and fresh dill. Add sea salt and pepper to taste. Put your slices together, be sure to have plenty of napkins on hand, and dig in!