Grilled Green Bean Sandwich
Ingredients: Chinese long beans, long bread loaf, red onion, fresh red chilies, Muenster cheese slices · 30 min cook time · 600kcal · ₩12,800
Ingredients
450g Chinese long beans, 1loaf long bread loaf, 1onion red onion, 2chilies fresh red chilies, 225g Muenster cheese slices, 350ml vinegar, 1pinch salt, 1handful sugar, 1tablespoon cornstarch, 1splash water, 240ml soy sauce, 1big glug molasses, 1piece fresh ginger, 1pinch garlic powder, 1pinch chili flakes, 1drizzle oil
Instructions
1. Cut a red onion into narrow wedges from tip to root. This will make more pickles than needed for the sandwich, but they can be used on other dishes.
2. Into a glass, add 350 ml of vinegar. In a pot, add the vinegar with a pinch of salt and a handful of sugar. Bring to a boil and pour over the onions.
3. Cool the pickled onions down until they are ready to use.
4. For the sauce, disperse about a tablespoon of cornstarch in just enough water to make a slurry.
5. Add a whole cup (240 ml) of soy sauce, a big glug of molasses (or any form of sugar), peeled and diced fresh ginger (or powdered dry ginger), garlic powder, and a pinch of chili flakes to the slurry.
6. Add a big splash of the juice from the freshly made pickles to the sauce mixture.
7. Bring the sauce to a boil, stirring constantly. Reduce until it reaches the desired texture, which should not take long.
8. Cool the sauce to the point where you can taste it and adjust as necessary. It should be too salty on its own as it's a flavoring for something comparatively bland.
9. Thinly slice a couple of fresh red chilies. You can do this without seeding them and just leave the seeds behind.
10. Snip the stem ends off of the Chinese long beans. The tails can be left intact unless they are really dry or showing signs of decay.
11. Drizzle enough oil on the long beans for a light coating and add a little salt directly to them, but go easy as the sauce is super salty.
12. Snip the Muenster cheese slices in half so they don't hang over the sides of the sandwich too far. Any cheese that melts will work.
13. Preheat the grill to moderate heat for about 15 minutes.
14. Lay the long beans perpendicular to the grates on the grill so they don't fall through. Close the lid to trap the heat and let them get pretty brown and soft for about five minutes.
15. Move the beans to the back of the grill to make room for the bread. Toast the cut sides of the bread for a moment until they have a little color.
16. Flip the bread over and lay down the first layer of cheese. Lay it on heavy; if it drapes over the sides a little, that's fine, but too much will burn.
17. Using two sets of tongs, place only half of the beans on the bread.
18. Scoop on some of the sauce, lay on some pickled onions and a few chilies, then add another layer of cheese.
19. Place the rest of the beans on top, then add more sauce (be heavy with it, as it's where almost all the umami comes from), more pickles, and more chili slices.
20. Lay on one more layer of cheese to melt and bind everything together.
21. Place the lid onto the sandwich. You can wrap the whole thing in foil to steam through and soften the bread, or if you want crispy bread, just cover the lid, turn off the heat, and let it sit for a minute until melted through.
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