Gourmet Veggie Sandwich
One of my biggest weaknesses has always been a nicely stacked sandwich and by being on a mostly plant-based diet, filling that craving can be a challenge! I’ve had to say goodbye to a lot of amazing ‘wiches–think Italian meats folded between focaccia bread, classic BLT clubs, gooey turkey melts–you name it. I mean, some days I see a fancy sandwich on Pinterest and I’m like, “Mmmmm, a prosciutto, arugula and provolone melt OH WAIT I CAN’T HAVE THAT.”
I can’t say I regret nixing the consumption of land animals though–this Gourmet Veggie Sandwich has been filling my stacked ‘wich cravings like a champ! Just look at the thing. LOOK AT IT.
A few weeks ago we hit up Beasley’s Chicken and Waffles in downtown Raleigh with my in-laws who were visiting from out of town and hankering for some good old fashioned Southern comfort. Now, I’m never one to complain about having limitations on menus due to my dietary restrictions; going pescetarian was my choice and no one else should have to suffer for it. I was, however, a little worried that I wouldn’t be able to find anything to eat at a chicken and waffles joint. But hey, worst-case scenario, I could just drink my lunch, right? Their beer list is quite nice after all :)
Although slightly relieved to see a veggie sandwich on their menu, I must admit, it sounded like a snore. I mean, how exciting could a veggie sandwich be, right? Again, especially in an establishment that caters to a crowd that is eager to leave clean bones behind…
But sweet Jesus! You couldn’t get a word out of me during lunch because I was too busy having a love affair with my ‘wich. It was perfection, and I mean that. Between two slices of toasted bread were tomatoes, sliced avocado, aged cheddar, mayo, and sprouts. And it was dee-lish. Well done, Beasley’s. Thanks for looking’ out for us nonmnivores.
Because I kept thinking about that sandwich well after lunch (and probably during dinner), I knew I had to come up with my own version and share it with the masses. I made a few alterations and I really, really like how it turned out. I used less cheese (not because I dislike a lot of cheese, but because I’ll be on a beach for a week in just over a month so, there’s that); I added some red onions, and I jazzed up the mayo by adding fresh lemon juice and a generous amount of cracked black pepper.
Anyway, I’ve said enough.
Without further adieu, here it is: my Gourmet Veggie Sandwich with Lemon and Cracked Black Pepper Mayo. UNF.
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Gourmet Veggie Sandwich
- 2 slices of your choice of bread, toasted to your liking
- 1.5-2 oz of aged cheddar, sliced
- 2 to mato slices
- 4 rings of sliced red onion
- 1/2 of an avocado, sliced
- 1/4 cup of clover sprouts or pea shoots
- 1 tablespoon of mayonnaise
- 1/2 teaspoon of freshly squeezed lemon juice
- Cracked black pepper to taste
- In a small bowl, mix the mayo, lemon juice, and a generous amount of cracked black pepper until well blended.
- After preparing and slicing your veggies and cheese, toast your slices of bread.
- Once toasted, spread half of the mayo on one slice of toast.
- Add the cheese as the bottom layer, then add the tomatoes. Add the avocado and spread it out over the tomatoes--almost like a fan as seen in the photos. Then, add the red onion.
- Spread the remaining half of the mayo on the other slice of toast.
- Sprinkle the sprouts over the mayo (this helps them stick and keeps them from tumbling all over the place).
- Top the sandwich off with that last piece of bread, cut if you wish (slowly and carefully to avoid squeezing all of the contents of the sandwich out from the sides), and enjoy that bad boy!