Sandwiches
The Perfect, Toasty Open-Faced Sandwich
Whether it’s open-faced, layered, grilled or pressed, I think it’s safe to say that there are times when we all hanker for a sandwich. Making the “perfect” sandwich can take a moderate amount of time (think grilled cheese) or it can be pulled together in a flash (think PB&J). Either way, it will be time well-spent, rendering a perfect solution for a casual meal. It’s also the perfect time to pack in lots of bone-blasting ingredients, starting with the bread.
Open-Faced Mushrooms and Eggplant on Einkorn Toast
Serves 4
I was looking for a bread that didn’t contain sugar or refined flour and can happily report that good things come to those who research. I came across breads that are made with einkorn flour, an ingredient I had never heard of before. Einkorn is the oldest, single grain in the wheat family, which means that it hasn’t been genetically modified to satisfy the needs of commercial distributors who rely upon longer shelf lives and greater yields for better profits. It has a lower gluten content than other grains, which makes it easier for us to digest and absorb nutrients. It contains more protein than other grains, plus manganese (which slows the process of osteoporosis) and potassium. So how could I pass on a loaf of einkorn bread? Well, I would if it didn’t taste good, but it tastes GREAT, imparting a nutty, earthy flavor that grows deeper and more pronounced when it’s toasted.
Einkorn bread can be found in some supermarkets, bakeries in trendy neighborhoods, and online. It can also be mail ordered from breadalone.com. If you happen to be a dedicated baker of bread, you can find sources for milled einkorn online as well.
Hearty mushrooms and velvety smooth eggplant are a perfect pairing for Einkorn bread, especially when caramelized with garlic, thyme and rosemary. You can choose any combination of mushrooms you like, but I highly recommend including shiitakes. They crisp up so nicely around the edges, adding an intense, umami pop. At the market, choose smaller eggplants over larger. They have fewer seeds, rendering a less bitter flesh. But if larger is what’s available, lightly sprinkle pieces with salt and let rest for about a half-hour, then blot dry with a paper towel. That should extract the bitterness that frequently hinders eggplant’s appeal. And the key to making eggplant velvety smooth rather than unpleasantly spongey? Be patient and allow it to properly cook all the way through. Let it brown nicely and you will be rewarded.
And as far as nutrition goes, mushrooms and eggplant prove to be a dynamic duo as well. They both contain the bone boosters zinc (helps regulate bone turnover), copper (good for collagen production) and magnesium (increases bone mineral density). Eggplant adds vitamin K to our diet, and its skin contains polyphenols, plant-based antioxidants that are believed to slow the progression of osteoporosis. Mushrooms are the only non-processed, vegetarian source of vitamin D2, which is greatly enhanced if the mushrooms were grown in adequate sunshine (wild mushrooms) or under UV lights. Look for packaging marked “UV exposed”. Another sure way to get high concentrations of D2 is to use reconstituted dried mushrooms. Although we’ve been told that D3 is the preferred type of vitamin D when it comes to bone health, there is research showing that vitamin D2 is as effective, so it’s worth embracing both!
1 medium eggplant
3 tablespoons extra virgin olive oil, divided
2 tablespoons fresh rosemary chopped
2 tablespoons thyme leaves chopped
Black pepper to taste
8-10 oz. cremini mushrooms
8-10 oz. shiitake mushrooms
8 slices einkorn bread
Shaved Parmesan, Reggiano or Pecorino cheese
For aioli:
3-4 cloves garlic
1 cup mayonnaise (aquafaba, or regular)
2-3 tablespoons lemon juice (about 1 medium-size lemon)
Preheat pan over medium heat. Use a pan that’s big enough to accomodate the eggplant and mushrooms.
Slice eggplant (with skin on) into ½ inch slices (lengthwise or rounds, doesn’t matter).
Lay eggplant out and lightly drizzle with olive oil. Sprinkle with half the rosemary, thyme and black pepper. Lay slices on the hot grill pan and let brown. Flip and brown the other side.Leave some space between the eggplant pieces to avoid crowding and steaming. You may have to do this in batches so the eggplant doesn’t get soggy. Remove to a plate and let cool.
Cut stem ends from mushrooms or remove stems entirely if they are tough. Cut mushrooms into halves or quarters, keeping sizes as uniform as possible. Drizzle 1 tablespoon oil on grill pan and add the mushrooms. Just like the eggplant, you may have to do this in batches to keep them from crowding and steaming. Let them cook, untouched, till brown and caramelized before flipping them to the other side. Sprinkle with remaining herbs. Toss around till browned and softened. Remove to a plate and let cool
To make aioli: Place garlic cloves in a small pot of simmering water and cook until softened, about 5 minutes. Remove from water and place on a cutting board. Press the cloves flat against the board with the flat side of your knife, then scrape up and flatten again till a paste is formed. Place in a bowl and stir in mayo and lemon juice.
Toast the bread. For each serving, schmear 2 slices of bread with aioli (you’ll have leftover aioli for future use), top with some eggplant and mushrooms. Using a peeler, shave cheese over the top. Savor!
Credits: Photographer, Julie Benedetto; Creative Director/Prop Stylist, Francine Matalon-Degni; Food Stylist/Recipe Developer, Leslie Orlandini; Editor, Sarah Marie Degni; Logo Designer, Zoe Miolla; Graphic Designer, Una Miolla; Stone surface from Marmiro Stones, marmiro.com; Thank you Aurelio Orlandini for sharing your einkorn knowledge with us and for your yummy einkorn bread.