Difference between revisions of "Multi-Meat Sandwich"
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==Additional Information== | ==Additional Information== | ||
| + | |||
| + | ==Real Life Recipe== | ||
| + | ===Introduction=== | ||
| + | *Active cooking time: 30 mins | ||
| + | *Total cooking time: 1 hour | ||
| + | *Yields 2 sandwiches | ||
| + | |||
| + | Due to the rarity of the Aegir root, the chocobros were unlikely to have experienced this dish very often during their road trip. Which is a damn shame, if you ask me. | ||
| + | |||
| + | ===Ingredients=== | ||
| + | '''To make garlic aioli''' | ||
| + | *2 cloves garlic, minced | ||
| + | *¼ tsp salt (1.5g) | ||
| + | *½ cup mayonnaise (120mL) | ||
| + | *2 tbsp extra virgin olive oil (30mL) | ||
| + | *1 tbsp lemon juice (15mL) | ||
| + | |||
| + | ===Step=== | ||
| + | 1. Combine minced garlic and salt in a bowl and grind until | ||
| + | garlic has become a pulp. Add the mayonnaise, olive oil, | ||
| + | and lemon juice into the bowl. Stir and leave in the | ||
| + | refrigerator until you’re ready to use. (This can be made | ||
| + | up to a day in advance.) | ||
| + | |||
| + | '''To make grilled eggplant''' | ||
| + | *1 eggplant cut into ½ inch thick disks (12mm) | ||
| + | *2 tsp salt (12g) | ||
| + | *½ tbsp fresh parsley, minced (7mL) | ||
| + | *½ tbsp fresh rosemary, minced (7mL) | ||
| + | *½ tbsp fresh thyme, minced (7mL) | ||
| + | *2 tbsp olive oil (30mL) | ||
| + | |||
| + | ===Steps=== | ||
| + | 1. On a plate lay out a few layers of paper towels. Place the slices of eggplant onto the plate and coat liberally with salt on both sides. Top with more paper towels and let sit for 30 minutes; occasionally pressing on the slices. | ||
| + | |||
| + | 2. Rinse with cold water and dry with more paper towels. Coat the slices liberally with oil and sprinkle the herbs onto both sides. | ||
| + | |||
| + | 3. Using either a grill or grill pan, cook the eggplant, flipping it when it begins to take on brown grill marks, every 3 minutes or so. | ||
| + | |||
| + | '''To make the sandwich:''' | ||
| + | *sliced multi-grain bread | ||
| + | *garlic aioli | ||
| + | *sliced red onion | ||
| + | *½ lbs turkey breast (225g) | ||
| + | *½ lbs deli ham (225g) | ||
| + | *grilled eggplant | ||
| + | *avocado, coated in lemon to reduce browning | ||
| + | |||
| + | ===Step=== | ||
| + | 1. Assemble and enjoy! ;) | ||
[[Category:Items]] [[Category:Food]] [[Category:Recipes]] [[Category:Cooked Meals]] | [[Category:Items]] [[Category:Food]] [[Category:Recipes]] [[Category:Cooked Meals]] | ||
Revision as of 07:01, 22 March 2017
| Multi-Meat Sandwich | |
|---|---|
| File:Multi-meat sandwich1.png | |
| Information | |
| Type | Food |
| Subtype | Recipe |
| SP | ?? |
| Effect | HP +100, EXP +20% |
| Ingredients | Daggerquill Breast, Gighee Ham, Aegir Root |
| Acquired by | Obtain an Aegir Root from a Food Spot in Leide |
Multi-Meat Sandwich is a Recipe for a Cooked Meal.
Contents
Acquired By
?????
Additional Information
Real Life Recipe
Introduction
- Active cooking time: 30 mins
- Total cooking time: 1 hour
- Yields 2 sandwiches
Due to the rarity of the Aegir root, the chocobros were unlikely to have experienced this dish very often during their road trip. Which is a damn shame, if you ask me.
Ingredients
To make garlic aioli
- 2 cloves garlic, minced
- ¼ tsp salt (1.5g)
- ½ cup mayonnaise (120mL)
- 2 tbsp extra virgin olive oil (30mL)
- 1 tbsp lemon juice (15mL)
Step
1. Combine minced garlic and salt in a bowl and grind until garlic has become a pulp. Add the mayonnaise, olive oil, and lemon juice into the bowl. Stir and leave in the refrigerator until you’re ready to use. (This can be made up to a day in advance.)
To make grilled eggplant
- 1 eggplant cut into ½ inch thick disks (12mm)
- 2 tsp salt (12g)
- ½ tbsp fresh parsley, minced (7mL)
- ½ tbsp fresh rosemary, minced (7mL)
- ½ tbsp fresh thyme, minced (7mL)
- 2 tbsp olive oil (30mL)
Steps
1. On a plate lay out a few layers of paper towels. Place the slices of eggplant onto the plate and coat liberally with salt on both sides. Top with more paper towels and let sit for 30 minutes; occasionally pressing on the slices.
2. Rinse with cold water and dry with more paper towels. Coat the slices liberally with oil and sprinkle the herbs onto both sides.
3. Using either a grill or grill pan, cook the eggplant, flipping it when it begins to take on brown grill marks, every 3 minutes or so.
To make the sandwich:
- sliced multi-grain bread
- garlic aioli
- sliced red onion
- ½ lbs turkey breast (225g)
- ½ lbs deli ham (225g)
- grilled eggplant
- avocado, coated in lemon to reduce browning
Step
1. Assemble and enjoy! ;)
