The second round in this National Sandwich Month series brings you a little somethin’ tiny. It’s little meatball sandwiches! Not in the mood for a full-sized sandwich? These little meatball sandwiches are a breeze to put together and super duper adorable. If you’re having a late-summer barbecue or party, or planning recipes for those impending football tailgating parties, this is the tiny, precious sandwich for you. A tender meatball covered in a tangy-smoky glaze, stacked atop some crunchy fried onions and topped with a melty slice of sharp cheddar cheese, all on a mini sized sesame seed bun is just what a fun summer (or fall!) day calls for.
This has been my most popular post for a while now! I revised this recipe recently to work out any potential kinks with the tahini sauce seizing up (if this has happened to you, I’m sorry). Scroll down to see the revisions in bold type! -A
If you’re not from Arizona (or southern California, for that matter), then you probably haven’t been to a lovely little restaurant called Pita Jungle. For the uninitiated, Pita Jungle serves all manner of Mediterranean-inspired dishes from cilantro-jalapeno hummus to chicken shawarma sandwiches wrapped in lavosh bread. It’s a veggie-heavy menu, and they also have a lot of items that can be modified to vegan, which is great for people like my vegan sister. My favorite item on the menu happens to be vegan as well, even if I’m not. (Hell, I had a double-double from In N Out for dinner last night.) It’s the caramelized cauliflower with tahini sauce, and it’s wonderful. Since the first time I tried it, I’ve been scheming how to recreate it at home, and I’m proud to say I’ve finally done it. Continue reading “golden roasted cauliflower with tahini + fried onions”