Sandwiches can be a great choice for different meals of your day, whether it’s breakfast, lunch, afternoon snack or even a month.
The Portobello Philly Reuben
MAKES 4 SANDWICHES
PREP TIME: 15 minutes (not including time to make Smoked Gouda Cheese Sauce)
ACTIVE TIME: 20 minutes INACTIVE TIME: 10 minutes
Russian dressing
⅓ cup vegan mayonnaise (soy-free if necessary)
1 tablespoon ketchup
1 tablespoon no-salt-added tomato paste
2 teaspoons red wine vinegar
1 teaspoon dried dill
½ teaspoon smoked paprika
2 to 3 tablespoons sweet pickle relish
sandwiches
4 portobello mushroom caps
Olive oil spray
2 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
2 tablespoons vegan Worcestershire sauce (gluten-free and/or soy-free if necessary)
Black pepper to taste
4 vegan sandwich rolls (gluten-free if necessary), split horizontally
Smoked Gouda Cheese Sauce, Melty Variation
Loads of sauerkraut
1. To make the Russian dressing : Stir together the mayonnaise, ketchup, tomato paste, vinegar, dill, and paprika in a small bowl. Add relish to taste. Chill until ready to use.
2. To make the sandwiches : Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray the top and bottom of each portobello cap with olive oil and place on the baking sheet gill side up.
3. In a small cup or bowl, mix together the liquid aminos and Worcestershire sauce. Drizzle over the mushrooms, then sprinkle with pepper. Bake for 10 minutes. Remove from the oven and let cool for a few minutes. Slice the mushrooms on a bias into ½-inch strips. Heat the cheese sauce and keep warm.
4. Preheat the broiler. Arrange the rolls on the baking sheet, cut side up. Lay portobello strips on the bottom halves. Spread or drop cheese sauce on top of the mushrooms. Place under the broiler for 1 to 2 minutes, until the cheese is golden and the bread is toasted.
5. Add a pile of sauerkraut onto the cheesy half of each sandwich, then spread Russian dressing on the top half of each roll. Place the top half on top of the sandwich and serve immediately.
BBQ Pulled Jackfruit Sandwich
MAKES 4 SANDWICHES
PREP TIME: 10 minutes (not including time to make Creamy, Crunchy Coleslaw)
ACTIVE TIME: 20 minutes
INACTIVE TIME: 20 minutes
BBQ jackfruit
One 20-ounce can jackfruit (packed in brine or water, not syrup)
1 teaspoon olive oil
½ sweet onion, chopped
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon smoked paprika
¾ cup vegan barbecue sauce (homemade or store-bought)
1 to 2 tablespoons sriracha
2 teaspoons arrowroot powder
Salt and black pepper to taste
sandwiches
4 vegan sandwich rolls or burger buns (gluten-free if necessary), split horizontally
Creamy, Crunchy Coleslaw
Sliced avocado, optional
1. Preheat the oven to 400°F . Line a baking sheet with parchment paper or a silicone baking mat.
2. Rinse and drain the jackfruit. Use two forks or your fingers to pull it apart into shreds, so that it somewhat resembles pulled meat. It will fall apart even more when you cook it.
3. Heat the oil in a large shallow saucepan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Add the jackfruit, cumin, and paprika and cook, stirring occasionally, for about 5 minutes. Add salt and pepper.
4. In a cup or small bowl, stir together the barbecue sauce, sriracha, and arrowroot powder. Add to the jackfruit. Cook for 1 minute.
5. Spread out the jackfruit on the prepared baking sheet. Bake for 20 minutes, stirring once halfway through, until sauce is thick and sticky.
6. To assemble the sandwich : Open a roll on a plate. Place avocado slices (if using) on the bottom half. Scoop a heap of the jackfruit on top, then top the jackfruit with a pile of coleslaw. Place the other half of the roll on top and serve immediately. Leftover jackfruit will keep in an airtight container in the fridge for 3 to 4 days.
