Sandwiches and I have had a long and complicated relationship, but we’re in a great place now.
Sandwiches were my staple lunch when I was growing up. I have fond memories of being surprised by Nutella and PB&J sandwiches, but more often than not, they mostly consisted of liver spread, egg salad, wet deli-style with lettuce and soggy tomatoes, or godawful ham-without-the-fat-cut-off, which I almost choked on in sixth grade.
I love my dad for trying his best to keep it fresh each day, but the better days of sandwiches came in high school when I learned that toasting my bread and using Tupperware instead of plastic or wax wrap resulted in the most perfect bread consistency, and I started making my own variety of sandwiches.
I’m so glad to have found this recipe somewhere on Pinterest, that contains sandwich ingredients that I was always familiar with, but never thought to pair them together. The result? My favourite combo EVAR. And I hope you’ll make your own version of it based on your favourite vegan sandwich ingredients. ‘Cause there’s no reason why a sandwich shouldn’t be anything less than a gourmet meal for yo’ fine self.
Ingredients (per sandwich):
Two pieces of bread (Silver Hills Bakery’s Mack’s Flax Sprouted Wheat is my go-to)
Hummus or Baba Ganoush (My fav is Habibi’s Lebanese Style Hummus or their Baba Ganoush – I could eat the whole container at once)
Sun-dried tomatoes (I prefer in oil rather than dried – Bela Sun Luci has ones that are julienne cut!)
Raw, unpasteurized sauerkraut (I prefer Karthein’s or Elman’s)
Greens of your choice (I prefer arugula)
Salt & pepper, to taste
Optional: Vegan mayo (I prefer Follow Your Heart’s Vegenaise) or garlic spread (I prefer Habibi’s) and vegan cheez (I prefer Daiya Foods Mozzarella or Cheddar Style Shreds)
Toast your bread, melting vegan cheez on one piece in a toaster oven, if you are using it. If not using cheez, spread one toasted piece with vegan mayo or garlic spread, and the other with hummus or Baba Ganoush, and avocado, mashed a little bit with a fork.* Add the sun-dried tomatoes, tapping any excess oil in the jar before placing on the avocado side. Add sauerkraut, and sprinkle with salt & pepper as desired. Top with greens and the other piece of toast. Cut in half and enjoy.
- Try to use bread with as little sugar content as possible (ie. grain vs. white).
- If you’re using vegan cheez, I suggest going without the extra shake of salt as you’ll get more than enough salt content.
- *Photos show avocado sliced so you can see the Baba Ganoush underneath, but I suggest mashing for easy assemblage and eating.
Do you use other vegan sandwich ingredients missing from here? HMU in the comments!