Bring This Meatless Sandwich on Your Next Beach Day | America’s Test Kitchen
Looking for a vegetarian sandwich that’s full of flavor? Let us introduce to you a new Boston classic, the Eggplant Spuckie from Cutty’s sandwich shop in Brookline, MA. Bryan Roof shows Julia Collin Davison how to make this artisanal sandwich at home, which stars roasted eggplant with a zesty and vibrant olive salad. Layered onto toasted, olive oil-brushed ciabatta rolls with thick slices of fresh mozzarella, plus carrots for a fresh crunch, this pressed sandwich delivers big New England flavor in every bite.
Cutty’s-Inspired Eggplant Spuckie Recipe:
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i went to look at their menu and oh boy! what a great looking shop.
i live in the SF bay area and we've nothing like it, not even at almost twice the price.
The real Key to every great Sandwich is the Bread, that Bread looks AWESOME.
Doesn't seem to be on their online menu
yum!
❤❤❤❤❤
The only thing I don’t like about this is that this isn’t on their menu at the moment but the other stuff they have listed looks really good.
I think I’d add greens like spinach or arugula.
Meatless sandwich? 🤣🤣🤣🤣🤣🤣🤣🤣
No.
Wow! I really like this new wholesome side of Tom Segura! ❤
I need one of those sammiches in my stomach.
That's a generous amount of mozzarella! Love it!
Why do people in New England refuse to use the correct pronunciation for ricotta?
That relish spread looks amazing 🤩! I wonder what other combo condiments would work on this sandwich ?
"For not a lot of money…" No amount stated, but Brookline is expensive. The sandwich is not on their website menu.
I miss the "On The Road" podcast, much better and more substance than the recent podcast iterations of ATK. The latter are not educational or useful.
I had a delicious tomato basil Mozzarella grinder in Harvard Square during lunch at a library conference. Might have been Cardullo's Gourmet Shoppe
"The two met and fell in love with each other… and with sandwiches" – loved this line.
Why not add some bugs to it for protein. Some dry roasted crickets? Melt the cheese over the crickets to hold them in place.
When I was in my culinary school, over 20 years ago, we used to take family meal in one of the other kitchens, and one of the students had made an eggplant wrap, incredibly simple, simply roasted eggplant like this, and the tortilla was brushed with a cumin and garlic infused olive oil. The eggplant was layered with tomatoes, arugula, and fresh cilantro, and a little bit of thinly sliced cucumber, and then rolled up like a burrito. Simple as it sounds, that was one of the most flavorful and memorable things I ever had in my culinary school. I can imagine how delicious this one must taste. Not the same thing, I know, but it does remind me of the past.
I thought it was a spuckie, what's up with the ciabatta roll?
i love Cutty's!
Looks like a good sandwich, and creative. Would have like to see him wearing food handling gloves. Kind of grossed me out that he did not.
Fried eggplant, fresh tomato slices, basil leaves, and feta cheese slices on Italian bread with olive oil and garlic. You can thank me later.
WHERE'S THE BABY?
Need to melt the mozz, then I'm in!
Spuckie! Bring back that word. There were even 'sub' shops named 'Spuckies" in certain neighborhoods in Boston (the city). Newcomers claim spuckie is not a real thing.
Grandfather toured in Korea, developed a severe hatred for eggplant.
Surprisingly, I love that fruit of nature.
Guess it skips generations.😎
Looks good, but I'm struggling to see what's classic about it other than bearing the regional name for a sub? If a spuckie can have any toppings, then it's just a sub by other name.