Best 3 Open Faced Sabich Sandwich With Crispy Fried Eggplant Recipes

**Embark on a Culinary Journey with Open-Faced Sabich Sandwich: A Symphony of Middle Eastern Flavors**

Tantalize your taste buds with the delectable Open-Faced Sabich Sandwich, a captivating fusion of Middle Eastern flavors presented on a bed of fluffy pita bread. This culinary masterpiece boasts crispy fried eggplant slices, perfectly seasoned and cooked to golden perfection, providing a delightful contrast to the creamy tahini sauce that envelops them. Hard-boiled eggs, fresh herbs, and a vibrant array of pickled vegetables add layers of texture and tanginess, while the drizzle of spicy zhug sauce brings a welcome kick to each bite. Discover the art of creating this delectable sandwich with our step-by-step recipe, and uncover the secrets to making each component, from the perfectly crispy eggplant to the aromatic tahini sauce. Unleash your culinary creativity and savor the symphony of Middle Eastern flavors that await you in the Open-Faced Sabich Sandwich.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST FRIED-EGGPLANT SANDWICH

The Best Fried-Eggplant Sandwich image

In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise. I adapted the recipe from a sandwich served at Defonte's Sandwich Shop, on Columbia Street in Red Hook, Brooklyn. It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once. You can certainly omit the roast beef to make it vegetarian or at any rate a little smaller, the sort of meal that offers satisfaction without hurting anyone, that delivers deliciousness at a lower cost to the body that consumes it. It is still a colossal feed. It is still the best sandwich.

Provided by Sam Sifton

Categories sandwiches

Time 1h

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 smallish Italian eggplants, roughly 1 1/2 pounds total
2 tablespoons kosher salt
1 cup extra-virgin olive oil
4 large eggs
2 tablespoons grated Parmesan cheese
4 hero rolls
2 to 3 tablespoons mayonnaise
8 ounces fresh mozzarella cheese, cut into thin slices
8 ounces sliced cooked roast beef (optional)
1 cup hot cherry peppers, or to taste, sliced

Steps:

Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.

Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 60 grams, Carbohydrate 40 grams, Fat 84 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 21 grams, Sodium 1249 milligrams, Sugar 12 grams, TransFat 0 grams

OPEN FACE SANDWICHES

Open Face Sandwiches image

Eggs are tasty and healthy but they can be fun too! Make these Open Face Sandwiches for a nutritious and delicious meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Yield Makes 4

Number Of Ingredients 7

Ingredients

7 large eggs
1/4 cup mayonnaise, plus more for spreading
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 slices sandwich bread
Sliced ham, lettuce, sliced olives, peas, bell pepper, cherry tomatoes, pickles, and grated carrot, for toppings

Steps:

Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.
Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine.
Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.

OPEN-FACED SABICH SANDWICH WITH CRISPY FRIED EGGPLANT

OPEN-FACED SABICH SANDWICH WITH CRISPY FRIED EGGPLANT image

Categories Sandwich Egg Fruit Potato Vegetable Fry Picnic Vegetarian Lunch Summer Kosher

Yield 8 servings

Number Of Ingredients 30

Ingredients

Spinach and Fresh Mango Potato Salad:
2 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
3 cups cold pre-cooked, boiled potatoes (slightly firm), peeled and cut into ½-inch pieces
¼ cup minced sour dill pickles
½ cup roughly chopped fresh flat-leaf parsley leaves
6 cups finely shredded spinach or any raw, mildly bitter green
2 cup grape tomatoes, cut in half
1 cup peeled and diced pickling cucumbers (about 2½ Persian cucumbers)
2 ripe mangos, peeled, and cut into ¼-inch dice
Roasted Garlic Tahini Sauce:
2 cups sesame seed paste (tahini), Joyva brand preferred
2 teaspoon Dijon mustard
1 teaspoon ground cumin
Juice of 5 large lemons
¼ cup fresh flat-leaf parsley leaves
1 tablespoon ground sumac
1 teaspoon ground coriander
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 heads roasted garlic
½ cup olive oil
The Sandwich:
4 large lavash breads, Joseph's whole grain or garlic preferred
16 hard-cooked eggs, peeled, chilled, cut into 4 slices each (see Kitchen Tip)
16 slices Crispy Fried Shawarma-Spiced Eggplant (find this recipe also on Epicurious)
½ cup Amba Sauce (see Kitchen Tip), or ¾ cup commercial Amba sauce, Noona's brand preferred

Steps:

In the bowl of a food processor, combine the sesame paste, mustard, cumin, lemon juice, parsley, sumac, coriander, salt, and pepper. Separate the cloves of garlic from the roasted head and squeeze out the insides. (Squeeze really well to get every last bit of luscious garlic! Make sure none of the papery peel gets into the mixture.) Process until completely smooth. With the processor running, drizzle in the oil until it is completely incorporated and smooth. Kitchen Tips: This will keep, refrigerated, in a covered container, for about one day, but you should allow it to come to room temperature and use a handheld blender to re-mix. If you eat raw or lightly coddled eggs, add two large egg yolks to the food processor with the sesame paste along with the mustard and mix until completely incorporated. Add the spices, juice and roasted garlic and process by drizzling the oil as directed. It will be very creamy and will not separate.

Tips:

Use ripe and firm eggplant for the best flavor and texture.
Slice the eggplant thinly and evenly so that it cooks evenly.
Soak the eggplant slices in salted water for 30 minutes to remove any bitterness.
Coat the eggplant slices in flour, egg, and breadcrumbs before frying to create a crispy coating.
Fry the eggplant slices in hot oil until they are golden brown and crispy.
Drain the eggplant slices on paper towels to remove any excess oil.
Serve the eggplant slices immediately with your favorite toppings, such as hummus, tahini, Israeli salad, and hard-boiled eggs.

Conclusion:

The open-faced sabich sandwich is a delicious and satisfying meal that is perfect for breakfast, lunch, or dinner. It is packed with flavor and texture, and it is sure to be a hit with everyone who tries it. With its crispy eggplant, creamy hummus, tangy tahini, and fresh Israeli salad, the sabich sandwich is a true culinary delight. So next time you are looking for a new and exciting sandwich to try, give the open-faced sabich sandwich a try. You won't be disappointed.