Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

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Stuffed Italian Bread Sandwiches

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I got the idea of making a stuffed sandwich recipe from erikasfood on tiktok. I decided to make a veggie version and stuff mine with sauteed mushrooms, tomatoes, onions, kalamata olives, pepperoncini, and lots of mozzarella. Check out the recipe below –

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Stuffed Italian Bread Sandwiches

a versatile stuffed baguette sandwich with pesto, sauteed mushrooms, tomatoes, onions, pepperoncini, kalamata olives.

Ingredients

Sauteed Portabella Mushrooms

  • 12 oz portabella mushrooms
  • 2 Tbsp extra virgin olive oil
  • 1 shallot
  • 3 garlic cloves

Sandwich Assembly Ingredients

  • 1/4 cup pesto (see my sujuk pasta for my bell-pepper pesto recipe)
  • 2 ripe vine tomatoes
  • 1/2 small onion (sliced)
  • 2 Tbsp pepperoncini
  • 1/4 cup kalamata olives
  • 5-6 basil leaves (optional)

Instructions

Sauteed Portabella Mushrooms

  1. In a wide pan, sautee the sliced portabella mushrooms. Once they start to brown, add in the shallots and garlic and cook for a few minutes, until the shallots turn transluscent. Season with salt and pepper and add a splash of balsamic vinegar.

Sandwich Assembly

  1. Cut the baguette in half. You should have a top and bottom slice. Brush both slices with some extra virgin olive oil.

  2. Take the bottom slice of bread and spread over the pesto. Now add the sliced tomatoes, sauteed mushrooms, sliced onions, kalamata olives, pepperoncini, and shredded mozarella.

  3. Bake at 375 F or until the cheese has melted. Top with some chopped basil. Now add the top slice of bread (feel free to lightly toast this slice) and slice into sandwich pieces.

Veggie Spring Rolls

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Veggie Spring Rolls

a veggie spring roll recipe with shiitake mushrooms, cabbage, carrot, green onions, tofu, and vermicelli

Servings 30 spring rolls

Ingredients

  • 1.5 lb shiitake mushrooms
  • 14 oz tofu ( 1 block)
  • 3 oz vermicelli noodles
  • 1 cup cabbage
  • 1 cup grated carrot
  • 4 green onions
  • 2 Tbsp ginger-garlic paste
  • 4-5 Tbsp soy sauce
  • 3 Tbsp mushroom oyster sauce
  • 4 tsp samyang buldak hot sauce
  • 2 tsp red chili flakes (or to taste)
  • 1 tsp msg

Instructions

  1. In a separate pot of hot water, soak the vermicilli noodles until cooked through (see package instructions for details). Drain the noodles and once cooled, Cut the the noodles into smaller pieces with a knife or with scissors. Set aside.

  2. Finely dice the mushrooms and sautee in a wide pan. Once they release water and start to brown, add in the ginger-garlic paste and cook down.

  3. Add the soy sauce. Now crumble in the block of tofu and add the cooked vermicilli noodles. Mix and add the remaining sauces and seasonings (oyster sauce, buldak hot sauce, chili flakes, msg).

  4. Once the sauces have caremelized down and the mixture is finished cooking, allow to cool. Taste and adjust for seasonings.

  5. Now add in the finely grated carrot, cabbage, and diced green onion. (Note – it's important to add these veggies after the mixture has cooled in order for them to retain their color and crunch!)

  6. Roll the spring rolls (plenty of tutorials on youtube if you need help)n and deep fry until golden brown. Serve with hot sauce! (I recommend El Yucateco brand!)

Soujuk Pasta

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Soujuk Pasta

a comfort pasta dish using halal turkish sausage

Servings 4

Ingredients

  • 1 lb pasta (penne or rigatoni recommended)
  • 1 lb soujuk sausage (zabiha halal)
  • 4 shallots
  • 2 Tbsp tomato paste
  • 2 tomatoes (to be pureed)
  • 2/3 cup heavy-cream or half and half (optional)
  • 1/2 cup baby spinach (optional)
  • 1/3 cup feta
  • salt and pepper (to taste)

Red Pepper Pesto

  • 2 roasted red peppers
  • 2/3 cup toasted almonds (may also use pine nuts)
  • 8 garlic cloves
  • 4 anchovies (optional, you can leave out too)
  • 2 small bird's eye red chilies (optional, can leave out)
  • 1 cup parmesan (shredded)
  • 5-7 Tbsp extra virgin olive oil
  • salt (to taste)

Instructions

Red Pepper Pesto

  1. In a food processor combine the roasted red peppers, chilies, toasted almonds, garlic, parmesan, olive, oil, salt, and pepper and blitz until combined. Taste and adjust for seasonings. Set aside.

Pasta

  1. Cut the soujuk sausage into quarter bite-size pieces and add to a heated pan. Brown the sausage until light and slightly crispy on the edges.

  2. Remove the soujuk sausage from the pan. In the sausage drippings, add the chopped shallots and sautee.

  3. Once transluscent, add the tomato paste and cook down for a few minutes.

  4. Now add the pesto sauce. Along with about 1/2 cup or so of the pasta water. Stir. Then add the pureed tomatoes.

  5. Feel free to add heavy cream/half-and-half as well and bring to a simmer.

  6. Bring a pot of salty water to a boil and cook the pasta until al dente. (You can do this simultaneously while making the dish.)

  7. Add the pasta to the sauce and combine. Add the sujuk sausage cooked earlier. Taste and adjust for seasonings.

  8. Turn the heat off and combine a handful of baby spinach. Top the dish with crumbled feta.