I made this vegetarian (it’s almost vegan if not for the dairy products) sandwich for my dear one morning. We went out grocery shopping and I took whatever I thought would taste good in a breakfast sandwich – a sweet start to the day.
I don’t want to toot my own horn but this is one damn good sandwich! 🙂
You will need:
- Dole pineapple slices (the canned stuffed that comes in a ring for burgers and such)
- Greek yoghurt (plain)
- Alfalfa sprouts (I got a mixture of broccoli and alfalfa sprouts)
- Combo beans (comes with slight sprouts and adds texture)
- Aged vintage cheddar
- Strawberry jam (I used a gourmet Chiang Mai strawberry spread)
- Poppy seed bread
I chose to use poppy seed bread as it goes really well with this. We had 3 different kinds of bread at that time and this seemed the most appropriate choice.
The true secret to this sandwich though is the Greek Yoghurt. I got the plain, natural full cream version and the texture of this compared to regular yoghurt is remarkably similar to sour cream. I ate a lot of this when I was in university (alfalfa sprouts too) and loved it – it’s thick, spreadable, and piles on like nothing else.
spread scooped about a good *heaping* inch of the Greek yoghurt on one side of the bread and used the Chiang Mai strawberry gourmet jam on the other.
Next, I spread some mixed beans with sprouts on the Greek yoghurt side of the bread (so it’ll sink in and provide texture and taste).
…and topped it off with a healthy handful of alfalfa and broccoli sprouts.
The last bit on this side before putting it together is adding some crumbled pieces of premium handmade no-preservative vintage Tasmanian Farm True Cheddar Cheese that’s been aged for 18 months. This can be a bit intense so you’ll notice there’s *two different sandwiches* – I spread just a little yoghurt and omitted the cheese for my dear.
I took a pineapple ring (refrigerated) and put it on the Chiang Mai strawberry jam side for the finishing touch!
It’s an awesome sandwich, if I say so myself. The secret to making it good is that everything (except the bread) needs to be in the fridge so it’s cold. It’s supposed to be a breakfast sandwich.
I like making sandwiches and I consider this fruit and yoghurt concoction with cheese on poppy seed one of my best sweet breakfast sandwiches. I use my love as a taster, she’s an awesome cook, but she’s honest with my sometimes (admittedly) bizarre culinary creations. I’ll know if my sandwich experiments failed.
This isn’t one of them. 🙂
The pineapple ring and strawberry provides a tangy morning juice kinda vibe and the slightly sour thick Greek yoghurt goes well with the fruits and alfalfa sprouts and beans for texture and taste. The 18 month aged true cheddar cuts across with a savory tango on your tongue. It’s a very refreshing start to the day!