BULGOGI WASABI MELT

MAKES
Before I went vegan, I had ONE go-to sandwich that was ALWAYS
2 SANDWICHES
a crowd pleaser—even with my parents, who generally are not
DIFFICULTY: Easy fans of non-Korean cuisine. It was my roast beef wasabi melt. This
ALLER GEN S : GFO, NF sandwich returns my claim to sandwich glory. If you have leftover
Bulgogi (page 235), you have no choice but to make this sandwich.
2 tablespoons hummus
Actually, this sandwich is so good, just go ahead and make some
1½ teaspoons wasabi
powder bulgogi now!
2 tablespoons vegan
butter
4 slices of your favorite
1. In a small bowl, mix together the hummus and wasabi powder.
sandwich bread
(the Milk Bread on 2. Spread the vegan butter onto one side of each slice of bread.
page 73 is perfect for
this; use gluten-free Spread the wasabi hummus on the other side of each slice of
bread to keep this recipe bread.
gluten-free)
1 tablespoon extra- 3. In a large nonstick skillet, heat the olive oil over
virgin olive oil
medium-low heat. Place two slices of bread, butter-side down,
2 slices vegan cheese
into the pan. To each slice, quickly add 1 slice of vegan cheese,
¼ cup julienned red onion
a few slivers of red onion, two slices of cucumber, and ½ cup
½ cucumber, sliced
lengthwise into of bulgogi.
¼-inch-thick slices
1 cup cooked Bulgogi 4. Top the sandwiches with the other slices of bread, butter-side
(page 235) up. Press down on the sandwiches with a spatula. Cover the
pan with a lid and let the sandwiches cook until the bottoms are
golden brown, 3 to 4 minutes. Gently flip the sandwiches and
repeat, until both sides are golden brown.

213 B ar and S tr e e t F oo d S
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