kind of awesome Sandwich Muffin

I do love sandwiches, and these ones are pretty neat. I used This Recipe from craftykin.blogspot.com for a very quick bread, but I halved it. The recipe said to bake at 200 degrees Celcius, so I think I ended up heating the oven to 380. It’s an odd number, but just go with it. Preheat.

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1 1/4 C warm water, 3 Tbsp sugar, 1 1/2 Tbsp yeast, 1 Tbsp oil

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Whisk. Let rest for about 5 minutes, or until…

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it becomes frothy on top.

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Then add 3 C flour, 1 tsp salt, 1/2 tsp baking powder.

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Mix. But really just use your hands, or a stand mixer. This hand mixer really wasn’t big enough to handle even a half batch – it did okay, but the dough ended up getting stuck in the beaters.

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And you have to knead it anyway, so you might as well just stick your hands in there.

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Since I was making this just for myself, I put two balls of dough in a muffin tin and the rest of the dough is in the fridge for some other meal.

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Press the dough up around the muffin tin to make a well in the center,

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then start filling it with sandwich stuff. Such as tomato,

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pickles,

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onion. I added a little olive oil to help the onions soften as they bake.

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And of course, ketchup and mustard.

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And a tahini “cheese” sauce. More about that below.

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Pinch it shut. Bake 12 to 15 minutes.

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Remove from oven, wait until they’re cool enough to handle but still nice and warm.

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They might be oozing a little, that’s okay.

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Mine stuck just a tiny bit, nothing that couldn’t be helped by going around the popovers gently with a butter knife.

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This was wonderful, and so simple. I might make a batch to take to work for lunches and see how they are cold or at room temp. Now about the tahini sauce:

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It started it out like most of my tahini sauce recipes: tahini, lemon juice, salt, water, garlic. I added lots of onion powder, a bit of turmeric for color and just a little smoked paprika (also mostly for color). And I added a heaping Tbsp of nutritional yeast. It came out a great bright yellow.

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But I wanted it more cheese-like, so I added a cube of fermented tofu.

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Just mash it into the tahini sauce with a fork and stir and mash and stir with the fork until it’s smooth. I used the leftover sauce for nachos, but I didn’t like it so well for that. In these sandwich popover things, though, it is perfect.

Enjoy!

Also…today for my summer writing project I sent out one package and one letter.