Sandwiches

I don’t have many opportunities to cook for a large group of people.

But when I do, it is usually for non-vegan people.

A while ago we participated in an open-house style event.

It was a casual event, and bringing food was optional.

But I decided to bring panini for snack.

Panini is easy to make, and it doesn’t take too long to make a large amount.

I usually use my homemade crusty bread and add greens (spinach, arugula, etc.), homemade seitan steak, whatever the vegan cheese we have, and one flavor-burst ingredient: I usually like to use chopped sundried tomatoes, lingonberry mustard, chipotle mayo, etc.

My husband helped me with the cooking, so I put together the sandwich, and he grilled them.

We make a good team.

We just left this large platter of panini and a pile of napkins next to it.

It was a hit!

Nobody questioned if there was any meat or real cheese (lol), and many people came back for seconds!

My first and best vegan “fish” sandwich!!

Remember I made this awesome fried fish a few days ago?

It was so good that I decided to make a sandwich with it.

Homemade crusty bread, arugula-spinach mix, tomato slices, and vegan fried “fish.”

Doesn’t this look great?

The sandwich was served with homemade tartar sauce.

Yum!!

TLT-A Sandwich.

You can probably guess what these letters stand for.

T: Tempeh.

L: Lettuce.

T: Tomato.

A: Avocado.

Also you will find mustard, homemade vegan mayo, and fresh arugula for extra green color in this sandwich.

Initially I was going to simply toast the bread, but at the last minute I decided to grill it to give the grill taste and the mark.

I still need to work on my sandwich-assembly skills.

But I’m grateful that these didn’t collapse!

Sometimes simple is best.

Love the BBQ and coleslaw combination.

I was interested in Soy Curls for a while as a meat substitute, and finally I decided to give it a try.

It’s very easy to use.

You just soak them in water for several minutes, and they are ready to be cooked.

I first cooked them until browned and then cooked more with BBQ sauce.

The texture is spot-on, and it’s very satisfying.

My creamy coleslaw was a simple mixture of cabbage and vegan mayo.

But this time a little extra was pickled rhubarb, which I’ve been using for really everything!

These were served on my homemade buns.

Super tasty!!

Do you like BLT Sandwich?

How about ABC Sandwich?

A: Avocado.

B: Beet.

C: Cucumber.

Well, it already sounds good, right?

But when you add a hyphen, it gets even better!

T: Tempeh.

L: Lettuce.

For this sandwich, I decided to use a little unconventional bread.

This is homemade purple potato swirl Pullman with black beans.

What do you think?

I actually liked the beautiful pink color of the bread, with everything else, colorful.

Well I enjoyed it.

This is definitely my kind of sandwich!

I recently got my first rhubarb this season from my mother-in-law’s backyard.

I loved my Rhubarb Blueberry Brownies, but I can’t keep making sweets.

You know, for many reasons.

So I’ve been trying to come up with ideas where I can use rhubarb for meals, not just for sweets.

For this sandwich I made roasted rhubarb mustard.

Rhubarb was roasted, chopped into small pieces, and mixed first with sugar, vinegar, and salt, and then with Dijon mustard.

(The picture above was taken right before mixed with mustard.)

I typically keep soft and extra firm tofu both in my fridge.

But when I want something that has a firm chicken-like texture, I go to Trader Joe’s and get their super firm one.

I sliced and sautéed it, and then coated with homemade BBQ sauce.

This is the final result.

Toasted crusty bread, arugula, avocado, tomato slices, BBQ ticken, and roasted rhubarb mustard.

Tasty!!