Open-Faced Sabich Sandwich with Crispy Fried Eggplant, Spinach-Mango Potato Salad, and Roasted Garlic Tahini

Recipe and photo by Tami Ganeles Weiser Yield:  8 servings
Prep Time:  1 hour Cook Time:  30 minutes

Open-Faced Sabich Sandwich with Crispy Fried Eggplant, Spinach-Mango Potato Salad, and Roasted Garlic Tahini

Sabich is an Israeli sandwich traditionally made with fried eggplant, eggs, tahini, and salad. Here, the potato salad is made with spinach and fresh mango, to complement the mango in the amba sauce, the traditional dressing used with sabich. For best flavor and texture, make all the components of the sandwich first, and then make the salad just before you assemble the sandwiches.

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

The Sandwich:

4 large lavash breads, Joseph’s whole grain or garlic preferred

1  recipe Roasted Garlic Tahini Sauce

16 hard-cooked eggs, peeled, chilled, cut into 4 slices each (see Kitchen Tip)

16 slices Crispy Fried Shawarma-Spiced Eggplant

½ cup Amba Sauce (see Kitchen Tip), or ¾ cup commercial Amba sauce, Noona’s brand preferred

Instructions

  1. Make the salad:  Combine the mustard and vinegar in a bowl and whisk together until thoroughly blended. Add the salt and pepper and whisk to incorporate. While whisking, drizzle in the olive oil so it emulsifies.
  2. Add the potatoes, tossing gently with a spoon to coat well. Add the pickles, parsley, spinach, tomatoes, cucumbers, and mango and toss gently to coat. Set aside until ready to serve. This salad should be made JUST before putting the sandwiches together!
  3. Make the sandwiches: Heat the oven to 300°F.  Wrap the lavash in foil, and place in the oven to warm through, removing each as you make the sandwiches.
  4. Place a lavash on a work surface. Coat with ⅓ cup tahini sauce from end to end. Top with 4 slices of eggplant, positioning them to cover the entire flatbread. Then place slices of 2 eggs across the lavash (the side way). Cover with about one-fourth of the salad and drizzle with the Amba Sauce (or serve it on the side).
  5. Cut each sandwich in half and serve.

Kitchen Tips

  1. You can also roll this sandwich up, but then you wouldn’t load it up as much as we did.
  2. For hard-cooked eggs with perfectly yellow yolks (no gray tinge), place the eggs into a saucepan and add enough to cover by 1 inch. Bring to a boil, cover and remove from the heat. Set a timer for 13 minutes for large eggs. While the eggs are cooking, prepare a bowl of ice water. When the timer goes off, transfer the eggs to the ice water with a slotted spoon and let cool for 1 or 2 minutes. Then peel and use as you wish.
  3. Our recipe for Amba Sauce makes 2 cups; use half of that for this recipe and save the rest for another sandwich.

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