Though Sunday means cooking elaborate dishes for what has become our ‘traditional Sunday dinner,’ the same doesn’t ring true for Saturdays, because that is when we are both busy with various weekend activities that range from food shopping to band rehearsals, concerts, gigs, wine and arts events and pretty much everything that can happen when you cram most of your leisurely activities within the period of 48 hours that go between Friday and Sunday evening.
Because there is little time to prepare meals, I have devised a little list of sandwiches that have gone into rotation when we are at home on Saturday afternoons (or early evenings). These options go from previously mentioned zapiekanka, Brazilian-style grilled hot dogs, vegetarian burgers (no, none of the pre-packaged stuff, thank you very much) or simplified Cuban sandwiches that I discovered a few years back reading a magazine at the Latin Alternative Music Conference. I also like to make omelet-based concoctions that take a little more time but are definitely worth it, especially when I see Renata’s satisfied face when she consumes them
I always try to look outside of the box even when I am making something quick, because the richness of flavors is very important to me. What is the point of simply throwing together a bunch of cold cuts and a slice of American cheese (not common in my household) if it’s not going to be exactly pleasurable to eat? I share the French point of view that every meal is important – food is not fuel but something to enjoy and savor whenever possible
Vegetarian mushroom omelet sandwich
Ingredients: 2 eggs, beaten
2 oz. chopped mushrooms
1 tbsp. chopped onions
1 tbsp. red bell pepper, chopped
Salt and pepper to taste
1-2 tbsp. shredded cheddar cheese
½ tbsp butter
Two slices country bread
Melt half the butter and sauté the onions and bell peppers until soft. Add the mushrooms and continue stirring until they release their liquid and it is mostly absorbed. Season with salt and pepper, and transfer to a small bowl.
Melt the remaining butter and add the beaten eggs to the pan. As they become slightly firm, add the reserved vegetables and the cheese. Fold the omelet and remove from heat. In the meantime, toast bread slices. Slide the omelet onto one slice and top with remaining slice. Serve with fresh fruit.