pen rainbow

Tuesday, January 8, 2013

Tuesday's Cupboard—Saigon Subs

A delicious sandwich from WW Magazine July / August 2012.  I adapted a veggie version using Wildwood savory baked tofu instead of pork cutlets.  Super good, super healthy, and a one glass recipe...iow, it's easy enough to make while you enjoy a glass of wine! 
Served with red & yellow cherry tomatoes
Saigon Subs
Serves 4

•  1 small bag of fresh shredded cabbage & carrots
•  1 T. brown sugar
•  Juice of 1 lime (about 2 T.)
•  kosher salt
•  Optional:  I add  a couple of squirts of Newman's Own Lite Low-Fat Sesame Ginger salad dressing for an extra shot of flavor

Veggie-Style or Meat-Style
•  2—6 oz. pkgs. of Wildwood organic, savory-flavor baked tofu—sliced lenth-wise to make 8 pieces

Optional pork version:  Four 3-oz. trimmed lean pork cutlets, seasoned lightly with kosher salt & ground black pepper

•  2 T. extra-virgin olive oil

Bread & Fixings
•  4 sturdy sandwich rolls (I use ciabatta or Dutch crunch rolls)

•  1/4 c. of your favorite mayo
•  a few dashes of Cholula chipotle hot sauce

•  1 cucumber, peeled & sliced length-wise 
•  1 bunch fresh, clean cilantro sprigs

Make It!
Pick up a bag of pre-shredded red & green cabbage
with carrots
Whisk lime juice & 1 T. brown sugar in a small bowl until sugar dissolves.  Toss over shredded cabbage & carrot mix.  Finish with a little Newman's Sesame Ginger salad dressing; add 1/4 tsp. kosher salt.  Let stand while you throw together the rest of the ingredients, tossing occasionally to combine flavors.

Peel & slice the cucumber; clean the cilantro sprigs (throw away the dirty ends & any brown leaves)

slice the cukes sandwich style for a better fit
clean fresh cilantro sprigs (no need to chop the cilantro)
Add olive oil to a nonstick pan over medium heat.   Add baked tofu slices & sauté on both sides until golden brown.

Wildwood Organic Savory Baked Tofu
Add 4 shakes of chipotle sauce to mayo and stir to combine.  Cut rolls in half & spread each side with chipotle mayo mixture.  Tops & bottoms should have chipotle mayo. 

Add your favorite chipotle sauce to the mayo
Layer the bottom half of each roll with cucumber slices, then tofu (2 tofu slices per sandwich).  Spoon a healthy serving of slaw over the tofu slices.  Top with fresh cilantro sprigs.  Top with remaining half of each roll.  

Serve with potato chips and a handful of cherry tomatoes!