Rosh Hashanah Sandwich: A new year slice of sweetness between the bread

La Shana Tova to all. When most people think about Rosh Hashanah, they don’t think about sandwiches do they? I mean, what are your favorite traditional jewish foods? When you think about the jewish New Year, what foods come to mind? I think of the ones that my grandma still makes around this holiday for the brunch after services at the beachhouse. I think about the brisket, the kugel, the bagels and cream cheese, the sweet potatoes and honey, the apples and honey, the raisin challah in the round loaf… with a little bit of salt…. so good. I think about eating my way through the afternoon, and being full all through the night.

Well, Emily and I hosted a Rosh Hashana Dinner the other day, and we had a lot of food… we had 2 types of kugel, a brisket, sweet potatoes, fresh-homemade tomato soup (with tomatos and basil from the garden), and plenty of challah. Apple pie for dessert, and we were good to go. I was sufficiently stuffed from all of this food… but really what I couldn’t wait for was the leftovers…. and the sandwiches to be made from said leftovers. My favorite part of thanksgiving is the turkey sandwiches after the meal, and one of my favorite parts of rosh hashanah is being able to reflect upon the year, notice the changes, and look forward to a sweet, happy, and healthy new year. i also like the sandwiches made out of leftovers.

What goes into a sandwich made out of rosh hashanah leftovers? that is a good questions. Whatever you want. This is what my sandwich looked like:

My sandwich went kind of like this:
Step 1: Prepare the ingredients. Slice off a really big piece of raisin challah. Heat up the 3 pieces brisket with onions and apricot preserves, 2 sweet potato pieces and honey (total; 1/2 sweet potato); 1 piece potato kugel. Pull out some mixed greens.
Step 2: Toast the bread: I probably should have put it in the toaster oven to give it a little more structure, but I pan toasted it in a cast iron skillet. The first 2 pieces I burned, but the second 2 were pretty good…. A touch of oil, but other than that, nothing else on them.
Step 3: Start with the spreads: I put a couple of spoonfuls of apricot preserves on one side, and the sweet potatoes on the other side. spread the sweet potatoes pretty thin, but you want things to stick in there.
Step 4: Start Layering: On the side with the apricot, I start laying out the brisket. You don’t want to overlap too much, but 3 pieces fit perfectly on the piece of challah that I sliced. After the brisket, I added the mixed greens, then a layer of honey, and then the potato kugel, which is separated and spread out so that it is even. This goes right against the sweet potatoes… If i had any of the tomato soup left, i might have put a little bit between the sweet potatoes and the kugel, but I didn’t, so there.

Then…. you eat. Because the bread wasn’t super firm, you needed to have a good grip on the sandwich. I probably could have cut it in half, but that seemed to take the fun out of it. It was tough to eat the whole sandwich in one sitting, given that it was basically a whole plate of food shoved into a sandwich….

Here is me eating the sandwich:

my rating: **** only 4 because of the bread’s structural integrity.


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