Sandwiches are a fairly universal food in that they can be comprised of pretty much anything you have in the fridge. Given decent bread and a little imagination, it’s easy to blow past the stereotypical lunch meat and cheese combinations that may have haunted your non-vegan days.
I’m guilty of having scarfed down more than my fair share of rather scary bread-and-meat concoctions when I was younger. But I still love sandwiches. So now, instead of meat, I like to play around with various veggies to create new and different lunchtime treats!
(Of course, if you still crave the taste of a deli sandwich without the meat, there are plenty of vegan faux meat and cheese slices out there. Yves and Tofurky are my personal favorite brands for “meats”, and Galaxy Foods makes decent vegan cheese slices. Remember to always read labels, though; some brands and varieties of faux cheese contain casein, a milk-derived protein.)
Back in October, I made a brief post in my Vegan MoFo blog regarding my love of veggie sandwiches, but didn’t go into much detail about which veggies I tend to pair up. So for my first post here in what will undoubtedly be a continuing series, I offer up…
2 slices vegan whole wheat bread, toasted
6 round slices zucchini
1 white or cremini mushroom, sliced
1 thin slice white or red onion
2-3 rings red bell pepper
1-2 large tomato slices
1 large leaf red cabbage, cut to fit the bread
spread of your choice (I like Dijon mustard for this)
a few sprigs fresh herbs of your choice (optional)
— Place toasted bread on a plate or flat surface. This may sound painfully obvious, but if the bread isn’t level, the sandwich will try to slide apart.
— Layer the zucchini slices on one piece of the bread, followed by the mushroom slices, onion, red pepper, tomato, herbs (if using), and cabbage.
— Spread your desired spread on the top piece of bread, close up the sandwich, and press down a little to help the sandwich stay together.
— Slice on the diagonal (or not, but it does look nice) and enjoy!