As if you needed a reason to celebrate the most mouth-watering, easy-to-prepare and versatile culinary delight in existence – August is National Sandwich Month.
With a variety of fillings, condiments and bread styles to choose from, the sandwich is an inspiration for endless flavour combinations. So let’s hear it for the sandwich by dishing up the following vegan takes on this comfort food classic!
Pressed Philly-Style Panini
When you’re craving indulgence, there’s nothing quite likea Philly cheese steak. Our version, however, cuts calories and cholesterol substantially, without curbing flavour. For a crispy golden crust, and a melted middle you’ll love, prepare in a panini press. Don’t have one? Put your waffle iron on double duty and achieve the same results.
Here’s how you make it:
Pan fry thinly sliced and seasoned bell peppers, onions and mushrooms. Stack on top of a soft,multi-grain roll. Top with Tofutti Soy Cheese Slices and your favourite veggie meat, such as grilled seitan steak. Brush the bread’s grill sides with oil. Press and serve.
“Some Like It Hot” Faux Turkey Melt
With its buttery texture and subtle flavour, avocadois the star of this diner-style turkey melt.AddTofutti Soy Cheese Slices, your favourite faux turkey and jalapeno, and you’ve got a spicy sandwich that’s packed full of flavour with just the right amount of heat.
Putting it together:
Mash the avocado with lemon juice, salt, pepper and dehydrated onion flakes. Butter the bread with dairy-free margarine, andlayer with the avocado mixture, jalapeno slices, and meat and cheese substitutes. Broil the bread open faced in the oven until the cheese is melted. Top with fresh lettuce, tomato, onion and vegan mayo, and serve warm.
Grown-up Grilled Cheeze
An ooey gooey grilled cheese sandwich can bring out the kid in you. And if you’re craving a blast from the past, it’s easy to couple your childhoodfavourites with adult flavours for a meal that serves as a simple lunch – or one you can dress up for dinner.
Try these big-kid ingredients for size:
Caramelize thinly sliced and seasoned onions in an oiled pan with sugar and balsamic vinegar. Brush thick-cut artisanal bread, such as sourdough, with extra virgin olive oil and add the onion mixture. Stuff the sandwich with grilled Portobello mushroom, fresh kale leaves and Tofutti Soy Cheese Slices. Panfry or bake, and enjoy.