I’m back this fine Monday with an awesome sandwich recipe for you. I have to say, it was so much fun getting back into the groove of making a recipe and styling it; mostly because the last few posts have been recaps. Lately, I’ve been trying to schedule posts so that I can dedicate a decent amount of time to each one, and not feel rushed; this way, I can have more fun styling shots! Hopefully, my photos will get better and better as time passes, as that is what I aim for.
Dedicating more time for higher quality posts makes for a great distraction. I say that because Corey (my SO) is on a couple of different band tours this summer and may only be home for 2 or 3 weeks until the end of September. Ah! I’m glad that he is getting big tours (as a merch dude), but it also sucks that he’ll be gone for so long. Although, this has always been the case in our relationship; which has been going on for over four years (!!!).
On a different note, I’ve been kind of obsessed with sandwiches lately. Not ordering them at restaurants, but making them at home and trying to out-do myself occasionally. The last one that I actually posted on here was this Buffalo Tempeh Grilled Cheese Sandwich; so, so good. Now, I have this Eastern European-type mess of a sandwich. This sandwich was brought you by my love for sauerkraut, my intense obsession with horseradish sauce and the fact that I finally got around to making Breadmaker Seitan.
I did end up modifying the recipe a bit by not adding the 2 tsp. of salt, as well as using 2 tsp. of Poultry Seasoning instead of the thyme/sage. It was super-duper easy to make, tasted great, and had a moist, not-too-chewy texture. I highly recommend it! The toppings for the sandwich are interchangeable, obviously. But, I really LOVED having the acidic mustard, warm sautéed mushrooms and onions against the cool sauerkraut and the savory seitan.