Sabich is an Israeli sandwich traditionally made with fried eggplant, eggs, tahini, and salad. Here, the potato salad is made with spinach and fresh mango, to complement the mango in the amba sauce, the traditional dressing used with sabich. For best flavor and texture, make all the components of the sandwich first, and then make the salad just before you assemble the sandwiches.
Spinach and Fresh Mango Potato Salad
white wine vinegar
freshly ground black pepper
extra-virgin olive oil
cold pre-cooked, boiled potatoes (slightly firm), peeled and cut into ½-inch pieces
minced sour dill pickles
roughly chopped fresh flat-leaf parsley leaves
finely shredded spinach or any raw, mildly bitter green
grape tomatoes, cut in half
peeled and diced pickling cucumbers (about 2½ Persian cucumbers)
large lavash breads, Joseph's whole grain or garlic preferred
hard-cooked eggs, peeled, chilled, cut into 4 slices each
slices Crispy Fried Shawarma-Spiced Eggplant (recipe on Food52 by TheWeiserKitchen
commercial Amba sauce, Noona's brand preferred
In This Recipe
Make the roasted garlic tahini sauce: In the bowl of a food processor, combine the sesame paste, mustard, cumin, lemon juice, parsley, sumac, coriander, salt, and pepper. Separate the cloves of garlic from the roasted head and squeeze out the insides. (Squeeze really well to get every last bit of luscious garlic! Make sure none of the papery peel gets into the mixture.) Process until completely smooth. With the processor running, drizzle in the oil until it is completely incorporated and smooth.
Make the salad: Combine the mustard and vinegar in a bowl and whisk together until thoroughly blended. Add the salt and pepper and whisk to incorporate. While whisking, drizzle in the olive oil so it emulsifies.
Add the potatoes, tossing gently with a spoon to coat well. Add the pickles, parsley, spinach, tomatoes, cucumbers, and mango and toss gently to coat. Set aside until ready to serve. This salad should be made JUST before putting the sandwiches together!
Make the sandwiches: Heat the oven to 300°F. Wrap the lavash in foil, and place in the oven to warm through, removing each as you make the sandwiches.
Place a lavash on a work surface. Coat with ⅓ cup tahini sauce from end to end. Top with 4 slices of eggplant, positioning them to cover the entire flatbread. Then place slices of 2 eggs across the lavash (the side way). Cover with about one-fourth of the salad and drizzle with the Amba Sauce (or serve it on the side).