When we sat down with chef Rich Landau of Horizons, we knew what to expect: incredibly current, creative, fresh, full and layered flavors in food that just so happens to be vegan. The only thing we didn’t know is how exactly we’d be tickled.  If you don’t know Rich and Horizons, you need to get yourself an education.  Rich is a pioneer in the vegan scene, but is also breaking ground among the top chefs ever in America, earning the historic distinction of being the first chef honored to cook a full vegan menu for the James Beard House. That’s why we were so excited when Rich accepted our invitation to create a burger for National Hamburger Month.

Full Disclosure:  I am a recovering (relapsed?) vegetarian that is currently considering the transition back to plates of beans and grains, greens and roasted tomatoes.  See, the problem that I have is the same one that inspired Rich’s culinary journey into ethical food.  Vegetarian food at restaurants is usually so very bland, utilitarian and lacking in character.  Rich didn’t choose not to eat meat because of his disgust for flavor, in fact he still is inspired by meat dishes that he encounters during weekly discovery at local restaurants.  He and his wife pastry chef Kate Jacoby are always devouring new food knowledge and encouraging one another to push flavor and creativity further.  He certainly flexed his culinary muscles for us with his Seitan Banh Mi Sliders.

The sandwich starts with seitan made especially for the restaurant by Ray’s Seitan, which the chef infuses with lemongrass and kafir lime stock and red chili.  The seitan is browned on a flat-top grill before being ground and formed into burger patties.  After griddling the burger, it’s topped with a pickled diakon slaw made with carrot, green chili, cilantro and scallions with a bit of rice-wine vinegar.  The burger is served on baguette rounds spread with vegan sriracha-infused mayonnaise and a bit of cumin oil.

Together the sharp spice of Sriracha and fresh green chili, the sweet of lemongrass and cilantro, the crunch and oil brought by the grilled Seitan, the tangy daikon slaw and my “carnivorous” ripping into the chewy homemade baguette left me grinning that food smile from the first bite.  In my mind I’m not eating vegan food, and I’m not necessarily eating a burger: I’m eating a delicious flavor and texture combination that I wish there were more of (perhaps it’s the free glutamates/Umami in Seitan?).  In essence, my reaction is exactly what Rich is going for, as evidenced with his proclamation that “it’s all about reaching out to the mainstream.  I want the suit and tie wearing, motorcycle riding, family raising, aspiring, thriving community to eat these ingredients and enjoy fresh food.”  While everything that goes into Horizon’s food is ethical, environmental and healthy – none of it works unless the food is this dang good.

The Banh Mi Sliders will appear on the weekday, weather permitting Happy Hour menu which starts Tuesday, 5/18, served between 5-6 pm outside and are an absolute bargain at $4 for two.  We expect this to become one of Philly’s staple happy hour foods.  Go here. Eat this. Expand your horizons with some food that does no harm and tastes so fine.  With meals this delicious, I could definitely look past meat again, even with all the ridiculous meaty treats Philadelphia has to offer.

Horizons
611 South 7th Street – Philadelphia, PA 19147 (Google Map)

There has been an explosion in popularity of Indian food takeout in Philadelphia in recent years, and all routes trace back to one catalyst: Munish Narula. The Wharton MBA carrying Narula has extensive experience in the food industry, which he harnessed to open Tiffin, a mostly delivery and takeout based restaurant in Northern Liberties. The concept of Tiffin is affordable yet extremely flavorful Indian cooking, delivered to your door quickly, and with love. Tiffin, which now has two locations, on Girard Avenue, and in Mt. Airy, has added an entirely new concept to its ever expanding empire.

With the help of chef and partner Hari Nayak, Narula has developed Tiffin Etc. an Indian pizza and sandwich shop. Drawing from street foods found in several parts of India, Tiffin Etc. continues the tradition of serving fresh and exciting new flavors at a great price. Narula and Nayak both pride themselves on the innovation they have accomplished with the menu at Tiffin Etc., these foods have typically not been done before in the U.S., and especially not Philadelphia. The pizzas are all based on traditional Indian dishes, but everything had to be reformulated and tested until the right balance of sauce, cheese and toppings was achieved. Favorites like the Murg Makhani and Lal Mirch (think chicken tikka masala) and the Paneer Tikka and Hari Mirch (mint-based pesto sauce with fried cottage cheese) are perfectly executed, and baked in a traditional pizza oven on a naan-like thin crust.

As beautiful and delicious as the pizzas are, it is the kati rolls that we were interested in. These wrapped sandwiches from the streets of Calcutta have grown in popularity in cities like New York and San Francisco. Chef Nayak however, has been displeased with the versions he has found elsewhere, and worked to perfect the flavors of the fillings and the denseness of the flat bread. The Seekh Kebab is a skewer of lamb, with a crunchy skin and juicy, spiced inside while the Murg Tikka contains a chicken kebab and a sweet, aromatic chutney. A vegetarian option, Masala Aloo boasts tender, marinated potatoes and fresh herbs. All of of the kati rolls are served with pickled onion and a mint chutney inside, both which play off the flavors of the meat or vegetable filling, never overpowering them. The brilliance of Nayak’s kati rolls lies in the egg-coated flat bread, which is cooked in the tandoori oven, giving it a flaky consistency that is strong enough to hold together until the last bite.

The inventive sandwich and pizza creations at Tiffin Etc. are a welcome addition to the Philadelphia food scene. Inexpensive, quick eats are growing in popularity at a rapid rate, and with these slow-cooked Indian flavors you are getting more than you pay for. Focusing now on the opening of his third Tiffin location in Elkins Park and another in Cherry Hill, Munish Narula is looking ahead to the future, where he’d like to see several of his Indian infused pizza shops on more corners in the area. Chef Nayak is persistent about serving high end Indian street food, made from scratch with fresh ingredients and consistent quality. This winning formula could very well, spur a trend, and with Munish Narula at the helm, we wouldn’t be surprised at all.

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Tiffin Etc.
710 W. Girard Avenue – Philadelphia, PA (Google Map)

Ask Tommy Up for the real meaning behind the initials in P.Y.T., his new burger joint at The Piazza, and you won’t get a straight answer. Most will immediately make a connection to the song by the late King of Pop, but Up won’t admit where it’s from, sarcastically offering suggestions like: Pad Your Tummy and Pick Your Toppings. Still, after one look of the sleek space and its pale wood bar, retro green vinyl stools. and crowd of tenants from the apartments that surround, you’ll realize that it all feels pretty and young. Since becoming Philadelphia’s most well known party promoter in recent years through his company PaperStreet, opening a lounge was a logical next step for Up. It was his love for California style burgers that led him to develop the space as not just a bar and dance floor, but a full fledged restaurant.

During his most recent tenure throwing parties at the upstairs lounge of Time Restaurant, Up became friendly with Chef Josh McCullough. After casually pitching the idea of P.Y.T., they started working on a menu of a variety of sandwiches and desserts. The pair did research by eating some of the best burgers in America, citing New York, Miami, and Los Angeles as especially inspiring. Eventually Up and McCullough settled on a menu composed of a variety of sandwiches, hand cut fries, beer battered onion rings, lobster fishsticks, and milkshakes – both virgin and alcoholic.

The namesake P.Y.T. Burger is a five ounce proprietary Ashley Foods patty topped with bacon, lettuce, tomato, onions, kettle chips and a house made garlic mayo on a Martin’s potato roll. Even with the overwhelming crowd, McCullough’s kitchen staff was sending out expertly cooked burgers; ours, ordered medium, was the perfect combination of a crispy exterior and juicy, pink middle. Chef McCullough attributes this killer grill job to a very hot griddle and a well-trained staff that’s been instructed to treat the burgers as they would a steak – by probing each one for exact temperature.

Burgers are also offered with more patties: the Royale With Cheese topped with two is for the Jules Winnfield in you and for those with an even large appetite, The Big Mic offers a towering three. One can also customize their burger to taste, with a variety of cheeses including goat, blue and Boursin toppings like a fried egg, jalapeños, avocado and more. The TLC Burger, does indeed taste like chicken, because it is: lean chicken breasts are ground and formed into a patty. The consistency gives that perfect burger bite, with a peppery seasoning and unmistakably grilled chicken taste.

Vegetarian offerings are aptly named “Bogus Burgers” but are delicious none the less. The Calibunga Burger is a patty formed from white beans, basil, tomatoes and garlic held together by garlic bread crumbs. The refreshing departure from the typical black bean burger and fresh flavors impressed us. For those shy to meat and not necessarily focused on health concerns will love the Shroom Burger. Shredded cheddar cheese is sandwiched between two Portobello mushrooms which are beer battered then fried and topped with special sauce. Never before have we encountered a mushroom burger that was such an artery clogger, but damn was it good.

For the kid in you, the menu offers the P.Y.T. Dog, a Hebrew National jumbo beef frank topped with homemade chili, diced onions and blanketed in cheddar cheese. There’s also no fooling around with the Pretty Serious Grilled Cheese, a smathering of Boursin, mushrooms and tomatoes that can be ordered with or without bacon. We can’t say we tried the Peanut Butter Jelly Time but there’s no going wrong with a grilled PB&J with bananas. An ice cream sandwich is still being toyed around with, but we did get to sample the current incarnation of vanilla ice cream dotted with chocolate chips, sandwiched between chocolate peanut butter cookies from Brown Betty Desserts and sprinkled with ground coffee beans.

This past weekend, P.Y.T. launched to much fanfare, with hordes of people coming out to taste free burgers offered by Tommy Up on Twitter. It’s a realization of what he does best, bring the people to the party. Now that he can feed, intoxicate and entertain his guests, Up is going to find himself with a new problem: getting them to leave when it’s closing time.

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P.Y.T.
1050 N Hancock Street Philadelphia, PA 19123 (Google Map)

What We’re Eating takes a quick look at sandwiches the Unbreaded team can’t get enough of.

Maybe it’s the fact that Tattooed Mom is the only place we feel comfortable on South Street. Maybe it’s the great beer and company. Or it could be the half priced sandwiches for lunch on Friday, Saturday and Sunday. Although most of us here at Unbreaded don’t consider ourselves herbivores, there are vegetarian sandwiches that just speak to us. The Veggie Chicken Club is one such sandwich. A triple decker delight of faux bacon, breaded chicken patty, lettuce and Vegenaise, you’ll never realize you’re not eating the real thing.

There are a plethora of other sandwiches that are delicious too, and you can never go wrong with a side of pierogies. Next time you find yourself needing to take cover while wandering down South Street, pop into Mom’s and take a load off.

Tattooed Mom
530 South St Philadelphia, PA 19147 (Google Map)

Chef Steven Cameron’s work at Blue in Surf City, NJ earned him national acclaim and semi-finalist rankings in 2008 and 2009 for the James Beard Foundation Awards: Best Chef, Mid-Atlantic.  The Kansas-raised transplant to Philadelphia brings a farm-fresh mentality and earnestness to the city, turning to the vast agriculture of PA and NJ to source Noble’s produce, meats and dairy.  (Fish is sourced through local fishermen with a hawkish eye towards sustainability and not over-harvesting.)  He personally visits the farms and plans a few weeks ahead for what’s coming next. Chef Cameron’s menu emphasizes seasonal changes and he described his cooking as “more artisan than artist… like a cabinet maker.”  It is that simple, straightforward approach and flawless execution that place Noble: An American Cookery squarely in what Cameron calls “a revolution” in New American cuisine; a shift towards local food and fresh, seasonal ingredients that he hopes will transform restaurant culture.

The 100+ seat restaurant has a rustic-meets-modern décor featuring luscious reclaimed woods and sleek panes of glass. Even the staff, outfitted in plaid shirts and designer jeans, reflect the new-rustic feel . The large café windows and skylights give the restaurant an open feel with lots of natural light, and Noble will soon be offering selections from its own rooftop herb garden.  Chef Cameron hinted at a sandwich-rich lunch menu later this year, but for now, the only sandwiches are a burger and veggie burger from bar menu (which is available throughout the restaurant.)

The 7oz burger is served on a toasted brioche bun with Lancaster cheddar, shredded lettuce, a roasted thinly sliced beet and “special sauce,” aka, sauce gribiche: a homemade egg mayo with cornichons, capers, tarragon and chervil.  A fried, chopped, dredged and re-fried bacon wafer is available as a burger topper for possibly the best spent dollar of your life.  The burger has a bright flavor and a soft but firm, giving texture.  The meat intensifies the flavor of the cheddar, with the beet offering a refreshing hint of sweetness.  Served with hand-cut fries and a brilliant homemade ketchup made from beets, red peppers, tomato and olive oil.

The veggie burger tries to emulate the regular burger in every way.  Served with all the same accoutrements, the veggie burger is a dense patty of lentils, roasted eggplant, tons of spices and a bit of pumpernickel bread so that it even looks like a traditional hamburger.  The veggie burger had a hearty and rich, meaty flavor and a texture that held together pretty well to the bite.  The patty did overflow the brioche a little, but nothing we couldn’t work through.

Chef Cameron, who can appreciate a “pocket sandwich” as much as anyone, will take a deli sandwich for any meal of the day – with mayo, of course.  He’s “a picnic guy” whose favorite foods are eaten with his hands and not silverware, and thinks a cold roast pork sandwich is just about the best there is. If and when Noble adds sandwiches at lunch, you can bet we’ll be dying to get a taste at what Chef Cameron has in store.

Noble An American Cookery
2025 Sansom St., Philadelphia, PA 19103 (Google Map)

Ask any vegetarian or vegan living in Philadelphia for their favorite sandwich, and its a good bet that the answer will be the tofu hoagie from Fu-Wah Mini Market. Opened in 2003 by the Lai family, the same people behind the wildly popular and delicious Vietnam Restaurant, the small store has quickly become a West Philadelphia institution, selling a variety of groceries and Asian items. But it is the tofu hoagie that causes a small crowd of customers to hover around the register, and during nice weather on the sidewalk outside.

Based on the banh mi, a sandwich created during the French colonization of Vietnam, the tofu hoagie stuffs the same basic fillings (sans pork) into a fresh Amoroso’s roll rather than the traditional baguette. Warm, marinated tofu is topped with shreds of pickled carrot and daikon, cilantro and sliced jalapeño peppers, a sweet combination that finishes with a surprisingly spicy kick. A Vietnamese Chicken hoagie is also offered for the carnivores, but the chunks of dark meat chicken were incomparable to the light and fluffy taste of the tofu. It is interesting to note that customers who are normally wary of the taste of the soy-based product, have grown fond of the way it is prepared in Fu-Wah’s sandwich.

Although tofu hoagie veterans know the best way to obtain one without the wait is to call ahead, we found that watching the sandwich artist line up ten rolls on the counter and delicately prepare them one at a time was well worth it. Some find the 47th and Baltimore location to be a hike from Center City and beyond, but if you’re in West Philadelphia, we recommend giving the tofu hoagie a try.

Fu-Wah Mini Market
810 S 47th Street Philadelphia, PA 19143 (Google Map)

Dubbed “the single greatest veggie burger in the known world” in their advertisements, Old City’s National Mechanics delivers a distinctly fresh and flavorful vegetarian sandwich that lives up to the bravado.  Hardly a traditional faux-meat patty, this collection of julienned vegetables is bound together and smothered in jack cheese, served on a fresh Sarcone’s sandwich roll.

The sandwich holds together remarkably well, compressing into a compact and vibrantly flavorful bite.  The recipe is a tightly guarded secret, with a fictionalized backstory dating back to Mayan mathematicians and shamans passing the recipe down through dreams and wild hallucinations.

What we do know is that the vegetable medley is julienned and softened to perfection, still just crisp enough to offer a substantial bite.  We identified carrots, zucchini, squash, mushrooms, broccoli, and red peppers, though we can imagine there are other culinary treasures hiding within.

Be warned, though: one bite of this veggie burger and you will never be able to look at the beige frozen patty the same way again.  We’d almost prefer they rename the sandwich, so as not to ruin it for every other “veggie burger”.

National Mechanics
22 South 3rd St. Philadelphia PA 19106 (Google Map)

As our World Fucking Champion Philadelphia Phillies begin a new season, we take a stroll through the ballpark looking for the best gameday sandwiches.  Though we do envy the food at our hated Mets’ new digs, we found a number of sandwiches that we think deserve recognition.  At the top of our list?  A proper Philly cheesesteak, a huge grilled dog, and Philly’s one and only “Big League Sandwich.”  So, for those of you heading down to the park this season, we present Unbreaded’s Starting Lineup of ballpark sandwiches (in ranked order) or, one for each inning.

9. Planet Hoagie’s Veggie Sandwich (Ashburn Alley)
For a stadium recognized as baseball’s most veg-friendly park, we found the options to be generally unremarkable.  Only Planet Hoagie served up a vegetarian sandwich we would recommend. Chopped broccoli rabe flecked with garlic, sweet roasted red peppers, strips of breaded fried eggplant and provolone on a dense seeded hoagie roll from Carangi Bakery Co. in South Philly.

8. Harry The K’s Carved Turkey (Left Field Plaza)
At the park’s table service restaurant named after broadcaster Harry Kalas, we thought the Carved Turkey sandwich was a good option for anyone looking to keep the calorie count in check.  Tender, flaky, herb roasted turkey breast, creamy muenster, shaved red onion and local bibb lettuce was served on rye slathered with dijon that offered a nice kick of its own. (The menu actually called for Artisan sourdough, but we were happy with the rye.)

7. Bull’s Pit Turkey Sandwich (Ashburn Alley)
Another turkey sandwich earned a spot at #7: the smoky, juicy turkey sandwich from Bull’s BBQ.  A simple sandwich to be sure, the thin-sliced smoked turkey on an Amaroso’s kaiser roll does need a visit to Bull’s condiment bar, where we smothered our turkey in Bull’s BBQ and horseradish sauces.

6. Planet Hoagie Italian Hoagie (Ashburn Alley)
Planet Hoagie’s Italian Hoagie delivers exactly what you expect from an Italian hoagie shop: fresh meat, creamy cheese, great bread, juicy veg, and flavorful oil and spices to bring it all together.  Not exactly house-cured Italian salamis, but exemplary of the typical Philadelphia Italian hoagie.

5. Harry The K’s BBQ Brisket (Left Field Plaza)
The BBQ Brisket at Harry The K’s is right on the borderline between a sloppy stewed meat sandwich and a sandwich-turned-platter mess.  Fortunately, it was the former, and if handled properly, can be quite a treat. (The key is not to put it down.)  Shredded slow cooked beef enveloped in a sweet and tangy BBQ sauce is plated on a soft, spongey potato roll that absorbs the sauce and disintegrates into each bite.

4. Planet Hoagie Chicken Italiano (Ashburn Alley)
The hoagie shop from the Northeast proves it too can deliver the classic South Philadelphia sandwich: a chicken cutlet  with broccoli rabe.  The chicken breast was well-seasoned and lightly breaded, delivering a bite that was hearty and satisfying.  Two slices of sharp provolone sat between the chicken and the bottom bread, with garlicky shreds of rabe on top.  Though the cheese is traditionally melted in with the rabe, on this sandwich, the modified construction worked well.  The rabe was tender and not at all bitter, adding bold flavor to an already delicious chicken cutlet.

3. Tony Luke’s Cheesesteak (Ashburn Alley)
Making the decision to bring one’s brand and sandwiches to the ballpark (with Aramark’s finest manning your grill) is not as easy as it may seem. When crafting the perfect sandwich, consistency is key. Tony Luke’s is an estabishment that has long been devoted to consistency and the long line of cheesesteak hungry fans that lasts through the 7th inning is proof of their success in doing so. The whiz wit’ steak that we ordered tasted like it was straight out of the Oregon Avenue shop. Don’t be intimidated by the line, it moves quickly and if it is a cheesesteak you crave, it is definitely worth the wait.

2. Bull Dog (Ashburn Alley)
Bull’s BBQ serves a hulking kielbasa sandwich that will send any ballpark hot dog whimpering back home.  The massive grilled sausage is well larger than the roll and needs no condiments; the sweet, smoky glaze around the casing does all the work.  Juicy, rich and thoroughly filling, the Bull Dog will satisfy even a monstrous craving for some serious meat.

1. The Schmitter (Left Field)
The Schmitter, which was originally conceived at McNally’s Tavern in Chestnut Hill, is hands down the best sandwich at the stadium. Dubbed “Philly’s Big League Sandwich” by its creators, it is a must have, at least once when attending a Phillies game. The magic is how the sandwich contents are layered, which is outlined in diagrams that adorn the walls: a slice of American cheese is topped with steak, onions and thick slices of tomato. Yet another slice of cheese leads way to grilled salami, Schmitter special sauce (think Thousand Island dressing) and is topped with yet another slice of cheese. The sandwich is obviously deliciously gooey from all of that cheese but the flavorful and perfectly cooked steak and salami are able to shine through. The large kaiser roll from Conshohocken Italian Bakery is thick and fluffy, never allowing the sandwich to get too soggy or messy when eating it at your seat.

On the Bench: Alley Grill (Left Field)
We give them great points for flame-kissed effort, but the Alley Grill sandwich stand needs to work out a few issues before it makes the starting lineup.  The dry hamburger buns and overcooked meat need to be corrected, but there were a few bright spots to build on: the sauteed onions and Kennett Square mushrooms on the Smothered Chicken, and the hot and spicy fixings on the Blazin Burger.

Swing and a Miss: Campo’s “The Heater” (Ashburn Alley)
Last season, when it was just too hard to take our eyes off the game to spend time in the Tony Luke’s line, we relied on Rick’s Steaks which was only a few feet away and also served a great sandwich. This year, now that Rick’s has pulled out of the stadium to focus on the opening of their new location, Campo’s Deli has set up shop in his place. Campo’s which has an impressive 62-year history of its own, offers several variations on the cheesesteak and a much-hyped special sandwich called “The Heater”. This special, which can be found on the Campo’s menu in Old City as the “Holy Feldman,” combines spicy jack cheese, steak, grilled onions and hot sauce. We were disappointed in the rubbery round cut slices of ribeye that were far too fatty and the thick cut, jack cheese which refused to melt. This sandwich left much to be desired, but we know that a slow start happens sometimes, and it’s all about finding your zone as the season goes on.

And finally, we discovered two words that should never again be uttered at the ballpark: Lemon Aioli.  You know who you are, Italian Market Chicken Sandwich.

Citizens Bank Park
One Citizens Bank Way
Philadelphia, PA 19148 (Google Map)
215-463-1000

A grilled vegetable panini is an easy, healthy, rustic weeknight meal that satisfies with a crunch of the toasted bread and the bite of creamy soft vegetables and cheese. Add chimichurri sauce to give the sandwich an herby fresh flavor that seeps into the bread and makes the last bite even better than the first. The sweet, smoky onion, juicy burst of tomato and tender squash make this sandwich taste like a warm summer night.

Ingredients

-2 zucchini
-2 yellow squash
-1-2 red onions
-1-2 beefsteak tomatoes
-Sliced Tuscan pane
-¼ lb fontina cheese

-1 cup cilantro
-1 cup flat leaf parsley
-½ cup basil
-½ cup oregano
-½ cup thyme
-1-2 garlic cloves
-1/4 cup olive oil
-2 tbsp salt
-1 tsp pepper
-Red pepper flakes to taste

Directions

Slice the zucchini and squash on a bias in 1/2” segments. Cut wide slices of onion and tomato, approx 3/4” – 1”. Toss all with olive oil, salt and pepper.

In a food processor or blender, combine all herbs and garlic with a few drops of olive oil and buzz till all herbs are finely minced. Stir around, then add olive oil, salt and pepper and pulse to combine. Texture should be similar to pesto, but not as creamy. Grill vegetables over high heat till charred on both sides. Toast both sides of the dry bread over medium heat till flame kissed and crisp, but not burned. Remove from grill and spread a layer of chimichurri on the inside faces of the top and bottom bread.

Layer tomato, then zucchini and squash, then onion, then thinly-sliced fontina. Heat grill to at least 400 degrees before placing sandwich on grates, then placing a cast iron pot or other heavy (oven-safe) weight to press the sandwich. (Can use a brick wrapped in foil.) Turn off heat and close grill lid. Allow sandwich to sit for 8-10 minutes.

Note: Cooking instructions are for gas grills. For charcoal, create heat zones to manage temperature.

Weekend Recipe posts are intended to give you a delicious sandwich you can try on a lazy Saturday or Sunday afternoon.

This low-fat vegetarian sandwich gives a satisfying crunch and bright freshness that pleases the mouth as well as the heart. The baked, breaded eggplant is crisp and satisfying. The sandwich is flavored with creamy hummus, verdant basil and spinach, and gentle kick of hot sauce, served on a soft fresh hoagie roll.

Ingredients

-1 Eggplant
-1/2 cup roasted red pepper
-1/2 cup baby spinach or arugula
-1/4 cup fresh basil
-2 cups seasoned bread crumbs
-2 eggs
-2 cups all purpose flour
-1/4 cup hummus
-dash hot sauce

Directions

With a sharp knife or mandoline, slice eggplant lengthwise into thin strips, approx 1/4″ wide. Set up a breading station of 3 plates: flour, then beaten eggs, then bread crumbs. Move the eggplant slices along the assembly line: a light dredge in flour, then a wipe with egg, then a coating of bread crumbs. Arrange breaded eggplant slices in a single layer on 1-2 baking sheets with some non-stick spray. Bake at 325 for 10-12 mins on each side, till golden-brown and crisp, but not burned.

Hollow out the center of a fresh hoagie roll. Spread a layer of hummus on the top and bottom, then add a few shakes of hot sauce (note: Sabra hummus and Frank’s Red Hot sauce featured here.) Place baby spinach or arugula along bottom bread, then pile 3-4 slices of eggplant, then a few slices of roasted red pepper. Top with a layer of fresh basil before closing the bread.