Month: April 2006

Ingredients

1. Bread (duh. go for something sweeter or nuetral like multigrain or honey wheat. Rye is good for normal tomato sandwiches but the dulse needs something to balance it.
2. Mayonnaise
3. Tomatoes
4. Dulse
5. Pepper to taste. You can use a little salt but you don’t really need it.

You could also add cheese although I recommend something mild. I tried sharp cheddar because that’s what I had but it overpowered everything except the bread.

My Reasons

I’ve been eating tomato sandwiches since I was old enough to chew but my mom just recently reminded me how much I used to love dulse so I wandered off to the health food store to get some.
According to the package, dulse is a “wild atlantic sea vegetable” or in other words seaweed. You can eat it “raw” which really just means straight out of the bag, or you can crisp it up a bit by roasting in dry pan or the oven or pan fry it like chips. With no prep it’s chewy, salty and has a very strong but not overpowering flavor. It’s also full of nutritional value if you’re into that kind of stuff. I like to think that dulse is to lettuce as raisins are to grapes even though it’s mostly inaccurate. Chalk it up to my college education.

Further exploration

Those of you that think a sandwich without meat is just a cleverly disguised salad should try adding dulse to your turkey or chicken salad sandwiches. I don’t think it would go very well with italian or processed meats (salami, bologna, etc.) but you could give it a try and prove me wrong. I know for a fact it’s really good with avacado. And if you’re unsure about eating seaweed don’t be. Seaweed can do more for food than wrap sushi.