Growing up in the South, I’ve eaten a lot of yummy tomato sandwiches, just sliced tomatoes, salt, pepper, and mayo on soft white bread (or toast).
But just last week I discovered you could do the same thing with spinach.
I’ve been devouring them like the end of the world is coming ever since.
You should give it a try. You can also combine them into a spinach and tomato sandwich, if you think you can handle it 🙂
I feel like a Doctor Who villain: Devour! Devour! Devour!
Seriously, I’ve never tasted, and certainly never made, tofu this good. And I owe it all to this video from Sarah’s Vegan Kitchen:
This was actually my second batch. The first tasted good, but didn’t quite have the golden crisp texture I was looking for. This one nailed it.
By the way, one package of tofu makes three big sandwiches or maybe six smaller ones.
I used Sweet Baby Ray’s Raspberry Chipotle BBQ sauce as the final ingredient in the tofu “fry”, and added some to the sandwich.
For the sandwiches, use your favorite bread (I made two sandwiches, one on white and one on seeded wheat, and both were equally good).
- Toast the bread first.
- Spread each slice with a little mayo (optional).
- Add BBQ sauce to one slice, and layer it thick with golden crispy caramelized sauced tofu.
- Then add shredded cabbage (or cole slaw, if you prefer) and thin cut red onions. Go big with both of these, especially the cabbage. They bring a big crunch and bright flavors to the party, er, sandwich.
Put the sandwich together and you’re ready to go.
The tofu and the toasted bread are warm and both crispy and soft at once. The cabbage and onion are cold and crunchy.
The combination of flavors and textures really makes the sandwich pop.
That’s a raw red onion, leftover broccoli, and kernel corn sandwich with Vegannaise and Pickapepper hot sauce, on the best bread ever baked, my Mom’s homemade whole wheat.
The broccoli was already cooked firm. The corn was canned. I toasted the bread and microwaved the veggies for 30 seconds.
It was simple and thrown together, but I liked it.
Oh Christmas sandwich
Oh Christmas sandwich
How yummy are thy flavors
Two slices of Mom’s homemade bread
Leftover dressing of cornbread
Add cranberries and Vegennaise
How yummy are thy flavors
I’ve loved leftover dressing for years. This is my vegan version.
I used my vegan cornbread dressing, two slices of my Mom’s homemade bread (the best bread ever), vegan mayo on both slices, and homemade cranberry sauce on one slice.
I toasted the bread and left the rest of it (including the dressing) cold. The contrast of the hot bread and the cold filling is part of the fun.
Twenty years ago, I spent the summer studying in London. One of my favorite places to eat was an affordable little Italian cafe called Mona Lisa.
And my favorite sandwich there by far ease Fungi Peter Shilton, sauteed mushrooms on white bread with swiss cheese.
Last night I remembered this sandwich, and as the late great Jerry Clower would say, “had a craving flung upon me.”
So I tried to recreate the experience with items I had on hand:
- canned mushrooms
- bottled garlic cloves
- Smart Balance vegan margarine
- Sarah Lee Artisano bread
- a skillet.
I’m sure it would have been better with fresher ingredients, but it was delicious even out of the can.
- I drained 1 can of mushrooms and put them in a small skillet, along with three cloves of garlic and two good pats of margarine
- Then I cooked it all on high heat until the consistency of the mushrooms changed
- I had to add more margarine along the way
- When the mushrooms were almost done, I started toasting the bread.
- When the toast was done, I “buttered” it, too.
This made two thick and juicy, hot and toast sandwiches. I will definitely make this again.
Not pictured: the best sandwich I’ve ever eaten. I’m really bad at food photography.
We went to the Magic Kingdom two days during our Disney World trip. On the first day, we ate at Cinderella’s Castle. But that’s an expensive, once-per-trip (at most) expedition. We went with something more low-key (and less expensive), The Liberty Tree Tavern.
Like Cinderella’s Castle, Liberty Tree had a few great vegan options on the main menu. We had corn fritters for an appetizer, and I ate the “Vegetarian Proclamation” sandwich. It was amazing, just filled with seasonal vegetables like squash and zucchini and mushrooms. The entire flavor was just too good. I said “I want to just stay here and eat more of these sandwiches all day. I don’t need any more rides.”
Needless to say, we left and did more rides. But the sandwich was just that good.
This isn’t a very expensive meal by Disney standards, but you will need reservations. There just isn’t really any way to get a walk-in.
Vegan Grilled Cheese, that is, starring Cheddar Flavored Daiya, 100% cow-free. Which is good for the lactose-intolerant, as well as vegans. It’s doubly good for folks like me that are both.
Here’s how I make my grilled “Cheese” (daiya) sandwiches:
- Lightly toast two slices of bread. Toasting keeps the sandwich from getting soggy. I usually use setting 1 or 2 on our toaster.
- Put a skillet on the burner at just higher than medium heat (6 out of 10)
- Spread both sides of each slice of toast with vegan margarine.
- Assemble the sandwich on the skillet
- Cook until each side is golden brown and the daiya is melted. You’ll have to mind it the whole time and flip it more than once.
- You’ll provably have to press it down with a spatula before it’s done. That’s okay. Grilled “cheese” is supposed to have ridges and variations.
- Eat and enjoy
Okay, I know this isn’t a huge, overwhelmingly complicated process, and I know you could have figured this out yourself, but the grilled “cheese” (daiya) sandwiches I’ve been eating lately have been so darn good I just had to share.