Big restaurant appeal and easy to make at home!

Grilled Sandwich Explosion

I have a question for you?  Have you ever gone to a restaurant and wanted to order an entree but, couldn't because of your allergies. In my case I can't eat dairy. 

The origins of the dish are from that frustration. A non dairy sandwich explosion that tastes wonderful, with no sacrifice in flavour.

Serves 4

Brushing sauce

½  cup olive oil

¼ cup balsamic vinegar

(not all balsamic has the same taste, I use Kirkland signature brand)

2 tbs Braggs seasoning (or a substitute could be tamari sauce)

Mix all ingredients together and set aside in a small bowl with a food brush, to brush sauce on to the vegetables as they are grilling.

Grilled Vegetables

4 thick slices of eggplant

4 thin slices of zucchini (slice from the length of the zucchini)

4 med sized portobello mushrooms

Grill the vegetables on the barbeque or under the broiler in the oven.  Brush with the sauce listed below till med soft and golden in colour.  Remove from the heat and set aside.

Cashew Spread

1 cup raw cashews

½ cup raw sunflower seeds

¼ cup water

2 tbs of brushing sauce

1 tsp fresh mint (finely diced)

1 tsp fresh oregano (finely diced)

Option add hot pepper (my favorite is Chinese garlic hot oil)

To make the cashew spread. In a blender add all the listed ingredients and run at a low speed till most of the nuts have been broken down.  Then blend at high speed till the mixture turns into a creamy sauce. 

Then on each plate put the grilled eggplant and cover the eggplant with a generous amount of the Cashew spread.  Then cup the grilled zucchini in half and place the ½ slice on top of the cashew spread.  Then add the grilled portobello mushroom on top of the vegetable stacked sandwich.  Stick a tooth pick through the sandwich stack and serve.

Option: drizzle with a balsamic reduction.

This dish would be great if served with dehydrated crackers or a side salad.

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