Sabich Sandwich

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This sandwich originates in Israel where it was a often eaten on the Sabbath morning because it required no cooking to assemble. You can easily prepare the ingredients for this sandwich for last minute preparation.
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Course Sandwiches
Cuisine Israeli, Vegetarian
Prep Time 40 minutes
Servings
Ingredients
Course Sandwiches
Cuisine Israeli, Vegetarian
Prep Time 40 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. Preheat oven to 400 degrees.
  2. Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes.
  3. Toss eggplant, zucchini, and onion in oil and spread out on a sheet pan. Make sure they have some space between them so they will get some browning on them.
  4. Bake for 30 minutes or until the vegetables get a nice golden color without burning.
  5. Transfer tomatoes to a medium bowl and discard drained liquid. Add cucumber, lemon juice, and parsley to tomatoes. Season Israeli salad with salt to taste and mix well.
  6. In a medium bowl, toss cabbage with vinegar and season with salt.
  7. In each pita pocket, smear 3 tablespoons of hummus in an even layer. Layer 2 to 3 slices eggplant, zucchini and onion on top of each. Drizzle each with 1 tablespoon tahini sauce, then top with sliced eggs, Israeli pickles, and remaining tahini sauce. Spoon some of the Israeli salad into each pita, and serve.

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