Italian Yuba Sandwich (v)

Buttery soft eggplant, crispy griddled yuba, and a tangy marinade

I’ve never really had a classic Italian sub sandwich because cold cuts are so central to the format (usually any place that makes them will offer me a Caprese). So the Italian at Lagusta’s Cafe defined the format for me, and I loved the tangy freshness in something that was still so satisfying. When I ended up with some Hodo yuba, I decided to channel Lagusta’s Italian, but the way Superiority Burger might make it, bursting with marinated and griddled yuba.

I’d like to apologize for sending out a recipe that requires a ripping hot skillet in the middle of this heatwave. But keep in mind that the sandwich does not (should not) be served hot. You could fry up the yuba and eggplant days before and keep them in the fridge for sandwich-making or other snacking needs.

I try to give some specific directions below about how to pan fry the eggplant without getting an oily undercooked mess, which is sometimes how it seems to come out. The main key is that hot hot hot skillet. Don’t worry if it seems like the eggplant instantly absorbs all the oil. Just keep letting it cook without fussing it too much until it’s nicely browned and almost completely cooked in the center, before flipping it. Then you can add a little more oil. Things will also go better for you if you pay very careful attention while you’re cutting, and really try to get all the slices the same width. This is just a sandwich, but between the knife work and the stove work, it’s a good opportunity for practicing your kitchen skills!

Earlier version of the sandwich — ciabatta with lettuce instead of basil, no eggplant