Recipe Difficulty: Easy
Roasted Vegetable Sandwich
Roasted Vegetable Club Sandwich
I think we all know what is in a traditional club sandwich. Three slices of toasted bread, bacon, lettuce, tomato, turkey or chicken (sometimes ham), & mayo. Honestly, even if I wasn't vegan, I'd be favouring this particular veganized version of a club sandwich over the original.
History of the Club Sandwich
From what I read online, the history of the club sandwich isn't 100% certain, but it is believed to have originated in the United States in the late 19th or early 20th century. One theory is that it was created at the Saratoga Club-House, a gambling and social club in Saratoga Springs, New York. According to this theory, the club sandwich was invented by the chef at the club, who created it as a late-night snack for gamblers.
Another theory is that the club sandwich was created at the Union Club of New York City, a private social club for wealthy and influential members of society. According to this theory, the club sandwich was served at the club as a way to use up leftover cooked chicken or turkey from the club's dinners.
Regardless of its exact origins, the club sandwich has become a popular menu item at restaurants and cafes around the world, and is often served as a classic American meal. Often cut into quarters or halves and held together with cocktail sticks.
Roasted Vegetable Club Recipe Notes
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 but I think you can find decent options that would work great in this sandwich at most grocery stores.
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.
Recipe Difficulty : Easy
Recipe Keywords: Green Beans, Tapas, Side Dish, Tomato Sauce, Spanish Food, Vegan, Healthy Recipes
Rock Cookware (used in the above image, I love it)
Green Beans in Tomato Sauce Recipe Notes
This recipe is adapted from a cookbook I have called Vegan Recipes from Spain by Gonzola Baro.
It's a humble dish of green beans simmered in tomato sauce with smoked paprika, onion & garlic. Olive oil grilled crusty bread gets nestled into the dish at the end. Then I like to garnish everything with toasted almonds and chopped fresh parsley.
How to Serve
This dish could be served as a side dish or tapas. I ate it with roasted potatoes one night, but making a spread of Spanish inspired dishes to serve along side would definitely be my preference!
I'm really enjoying becoming more acquainted with Spanish dishes here and there. Whenever I try something new I send it to my partner 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!
Hey! I'm Trisha