There are certain sandwich fillers which have the ability to elevate and even transform an ordinary sandwich into something spectacular. Red onions are one of my favourite vegetables to pickle as they’re so versatile. They work well in a sandwich (plain, toasted, or open), on burgers, in salads, or as a chilli topping. They become a little sweeter the longer they sit, so it’s best to prepare them a couple of days before you plan on using them, and they keep well in the fridge for up to two weeks. Once all the onion slices are gone, the liquid can be re-used for another few red onions. Likewise, hummus makes for a great addition to any sandwich or wrap. I’ve used a gorgeous za’atar in this recipe which adds deep woody and floral flavours to the hummus. To assemble the sandwich, I’m frying off some Irish chestnut mushrooms in a mild-flavoured marinade, but you could replace these with roasted vegetables, strips of pan-fried courgettes, or summer salads, once they’re back in-season.
Enjoy!
Nessa x
Loaded Open Sandwich
Pickled onions
- 3 red onions (350g with skins), peeled & thinly sliced
- 300ml red wine vinegar
- 100g caster sugar
- 1tbsp salt
- 1 bay leaf, optional
Hummus
- 1 can chickpeas, drained and rinsed
- 75ml olive oil
- 1 clove garlic, crushed
- Juice ½ lemon
- 1tbsp light tahini
- 1tsp za’atar
Mushrooms
- 200g mushrooms, sliced
- 1tbsp soy sauce
- 1tbsp balsamic vinegar
- 1tsp olive oil
- 2 cloves garlic, crushed
- Salt & black pepper
To assemble
- Good quality sliced bread
- Olive oil
- Microgreens
Method
Prepare the pickled onions by adding the vinegar, sugar, salt, and bay leaf, if using, to a small saucepan. Place over a medium heat. Bring to the boil and simmer for two minutes. Remove from the heat and allow to cool slightly. Add the onion slices to a sieve and holding over the sink or a large bowl, pour over some recently boiled hot water. Place the onion slices in a large, sterilised jar and pour over the hot liquid. Seal and once cooled, refrigerate for up to two weeks.
For the hummus, add the ingredients to a food processor and blitz until smooth. Transfer to a sealed container and refrigerate for up to 3 days.
For the mushrooms, add the soy sauce, balsamic, olive oil, garlic and a little salt and pepper into a bowl. Whisk to combine. Add the sliced mushrooms and stir to combine with the sauce. Either use straightaway or cover and refrigerate for using later in the day. To cook the mushrooms, add a little olive oil to a hot pan, add the mushrooms and cook over a high heat, stirring well, for about 5 minutes.
When ready to enjoy the sandwich, brush a little olive oil on each side of the slice of bread and cook for a minute or so on each side on a hot griddle pan.
To assemble, add a layer of hummus to the griddled bread, top with the mushrooms, some pickled onions, and a scattering of microgreens. Enjoy straight away!
