Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.
Today: Lunch (and dinner) sandwiches just got a lot more exciting.
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It’s no secret that sandwiches are cheap and filling, offering a quick bite when time and budgets are stretched thin. This sandwich, however, brings something different to the usual frugal fare: a hearty chickpea polenta pancake served between a split, warm roll slathered in savory olive butter. Served with a handful of crisp vegetable chips or greens, these sandwiches are the beefier cousins to a standard lunchbox pick (even without the beef).
1 cup chickpea flour (or “besan” in Indian markets) 1 1/3 cups water 1 tablespoon olive oil, plus more for pan Kosher salt and freshly ground black pepper 1/4 cup pitted green olives 1 small garlic clove 6 tablespoons softened butter 1/2 teaspoon anchovy paste 4 rolls, such as ciabatta, split, toasted and warm 1 cup parsley leaves
As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way.
Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.
Photo by Caroline Wright
Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.