This sandwich is INSANE. Roasted Eggplant, Bell Peppers, Portobello Mushrooms, Red Onion, Fresh Sliced Tomato, Arugula, Seitan Bacon, and Basil Mayo all layered onto Toasted Sourdough Bread. I adapted this recipe from Rebar Modern Food Cookbook. I didn't change much, just the addition of veggie bacon, tweaked the mayo recipe, and I like to drizzle balsamic glaze onto the veg as I'm building the sandwich. Friends, this roasted vegetable club is so fresh and so incredibly flavourful....don't miss out on this epic sandwich experience...you deserve delicious things that are full of good for you ingredients.
I think sourdough is definitely the best choice of bread here. I bought a good quality pre sliced Ace Bakery loaf at the supermarket. The slices are oblong in shape. Click the link to check it out, and try to find something similar for this recipe. Regular generic sliced bread won't do here.
I used 2 slices per sandwich of seitan bacon that a friend brought me from real fake meats in Halifax NS. I make a similar recipe at home, adapted from Avant Garde Vegan (google his streaky bacon recipe if you are curious). Alternatively use your favourite veggie bacon, if the slices are smaller use more than 2 slices per sandwich. I really do like making my own because I think the quality is better than the stuff you can get at the super market. Or perhaps you are living in an area that has a vegan butcher shop!
The basil mayo is epic on this sandwich. Serve extra on the side for dipping, and use lots while building the sandwich too. This is a condiment you'll want to have in your repertoire. Another idea is to serve it along side a big pile of roasted veggies. I'm thinking asparagus, radish and zucchini for starters.
If like me, you don't want to make 4 sandwiches at once, all good! Just prepare the roasted vegetables and then store in a container in the fridge. Then you have the makings for quick lunch or dinner sandwiches for the next day (or two).
There's not much more to say about this sandwich friends.... if you want to make the best club sandwich of life, (vegan or otherwise) this is it, hands down. I'm obsessed.
Roasted Vegetable Club Sandwich with Basil Mayo (Vegan)
To assemble sandwiches:
Green Beans in Tomato sauce isn't something I would intuitively put together, but turns out, it is really really good. Onion, garlic, smoked paprika to flavour is the flavour base for a can of diced tomatoes, then toss in the green beans, simmer away. Tuck in some toasty crusty bread, garnish everything with parsley (and chopped almonds if you want) and dig in. I ate this with some roasted potatoes on the side. YUM. Best part, I don't think I even spent 30 minutes whipping this up.
This dish is from a cookbook I have called Vegan Recipes from Spain by Gonzola Baro. I didn't change much. The small changes: I blanched the green beans less time, and then let them finish cooking in the tomato sauce, and I also garnished the dish with some toasted chopped almonds.
I'm really enjoying becoming more acquainted with Spanish dishes here and there. Whenever I try something new I send it to Jose, who is from Valencia, to see if he knows anything about it. This dish he told me is one his mother makes on occasion. I wish we didn't live so far apart so he could taste and give me feedback, but for now I can only share pictures. I try to look on the bright side...I'll have a repertoire of Spanish dishes to share with him when we are together again.
Hey! I'm Trisha