Crisp Veggie-Loaded Morning Bun Sandwiches
Delicious Morning Bun Sandwiches with a Generous Cabbage Salad Filling
These morning bun sandwiches are packed with a refreshing and crunchy salad. The vibrant mix of vegetables and a tangy dressing inside soft, fluffy morning buns creates a delightful texture and flavor explosion. Perfect for a light lunch, brunch, or a healthy snack!
Sandwich Ingredients
- 8 Morning Buns or Butter Rolls
- 1/6 head of fresh Cabbage (approx. 200g)
- 1/2 crisp Apple
- 2 imitation crab sticks (surimi)
- 1/4 Onion
- 1/5 Carrot (approx. 30g)
- 2 Tbsp canned Corn kernels
- 3-4 Tbsp Mayonnaise (adjust to taste)
- 1 Tbsp Honey Mustard Sauce
- 1 Tbsp Whole Grain Mustard
- 1-2 Tbsp Brown Sugar (adjust to taste)
- A small amount of Butter
- A pinch of Parsley Flakes for garnish
For Salting Vegetables
- 2 Tbsp Vinegar
- 0.3 Tbsp Salt (approx. 1/2 tsp)
- 2 Tbsp Vinegar
- 0.3 Tbsp Salt (approx. 1/2 tsp)
Cooking Instructions
Step 1
First, prepare the salad vegetables that will be the star of your sandwiches. Finely shred the washed cabbage. Dice the carrot and onion into small pieces, similar in size to the shredded cabbage. Finely chopped vegetables ensure a smoother texture for the salad.
Step 2
Core the apple and dice it finely; you can peel it or leave the skin on. Shred the imitation crab sticks (surimi) or chop them into small pieces. Drain the canned corn kernels lightly; be careful not to press too hard, as this can mash the kernels.
Step 3
In a bowl, combine the shredded cabbage, diced carrot, onion, and apple. Add the vinegar and salt. Mix well with a spoon to distribute the ingredients evenly. Let the vegetables sit for about 25-30 minutes to soften and release their moisture. This step helps make the vegetables tender-crisp and removes excess water.
Step 4
After about 25-30 minutes, tilt the bowl; you’ll notice a good amount of liquid has accumulated from the vegetables. Drain this liquid completely using a sieve. Then, gently squeeze the vegetables with your hands to remove any remaining moisture. This ensures a non-watery salad filling.
Step 5
Place the squeezed vegetables back into a clean bowl. Add the drained corn kernels and the shredded imitation crab sticks. Now, add the mayonnaise, honey mustard sauce, and whole grain mustard. The mustard sauces add a wonderful depth of flavor to the sandwich filling.
Step 6
Finally, add the brown sugar for a touch of sweetness. I’ve used about 1.5 tablespoons, which provides a pleasant, subtle sweetness, but you can adjust it between 1-2 tablespoons according to your preference.
Step 7
Gently mix all the ingredients together with a spoon until well combined. Taste the salad and adjust the amount of mayonnaise or sugar to achieve your desired flavor balance. Your delicious salad filling is now ready!
Step 8
Using a serrated knife, carefully slice the top part of each morning bun horizontally, stopping just before cutting all the way through. Leave one side attached so the bun opens like a book, creating a pocket to hold the salad filling without it spilling out.
Step 9
Spread a thin layer of butter on the cut inner surfaces of both sides of each morning bun. The butter will melt slightly, keeping the bun moist and adding a rich flavor that complements the salad.
Step 10
Generously spoon the prepared salad filling into the opened morning buns. Wearing disposable gloves, gently shape the salad with your hands to create a plump, appealing mound. Repeat this process for the remaining buns. (Note: The butter rolls I used were slightly larger than standard morning buns, resulting in 8 sandwiches).
Step 11
Finally, sprinkle a pinch of parsley flakes over the salad filling for a visually appealing finish. Your ‘Crisp Veggie-Loaded Morning Bun Sandwiches’ are now complete and ready to be enjoyed!
