You may have seen my last 2 recipes, now I promised that I will soon combine them into a main meal, and here it is: a raw sandwich, that is simple to make and only requires the sun to dry out the crackers. Of course, if you’re not too bothered about it being 100% raw, you can just use the filling ingredients and use them with your favourite bread.
Serves: as many as you want
Equipment needed: blender, sunshine or dehydrator
Ingredients for the vegetarian sandwich:
For the bread / crackers:
- 2 cups ground flaxseed Use freshly ground flaxseed to avoid a fishy taste.
- 1 cup water start with 3/4 c. and add more as needed to make a workable dough
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- Preheat oven to 400 degrees.
- In a large bowl, combine all the ingredients and mix until an even dough forms.
- Spread evenly onto a parchment or silicone lined baking sheet – about 1/8-1/4 inch thick. Gently cut dough into squares on the baking sheet (you just need to score the dough so it snaps after it’s baked – be careful not to cut up your silicone mat or cookie sheet!)
- Bake for 20-30 minutes until crisp and edges are browned but not burnt.
For the sauce:
- 1 cup mayonnaise
- 1/4 cup yellow onion, minced
- 2 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 teaspoon lemon juice
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon kosher salt
1 Combine all ingredients in a small mixing bowl
2 Transfer to a jar with a lid and store in the refrigerator until needed:For best flavor, wait 24 hours for the flavors to meld. The dressing will keep for about a week.
For the vegetables:
- Lettuce or other greens
- Spring garlic or onions
- Any sprouts of choice
- The above are all optional, that’s what I used in these photos, just use any of your favourite vegetables, e.g. carrots, peppers etc.
How to make the gluten-free sandwich:
- Prepare the crackers the night before as per the instructions. Make them into any shape you like by cutting them carefully with a knife once they are dry.
- Prepare the Thousand Island sauce when you’re ready to assemble the sandwich as per the instructions.
- Cut the vegetables you like into thin strips or small cubes and put them onto one of the crackers.
- Cover the vegetables with the sauce.
- Personally, I like my sandwiched open-faced, so I would eat it as it is, but you can also cover the whole thing with one more cracker to make it look like the photos.
- Enjoy right away, the sandwich won’t last long in it’s assembled state, but the sauce can survive in the fridge for up to 2 days, and the crackers will store in an airtight container for a month (theoretically they can last forever, but I find the taste changes after about a month).