That sinking feeling when – desperate for food – you walk into a deli, knowing that all you’ll be able to get is a sandwich with the veggie fixings… What does a vegan sandwich look like at your standard deli? Shredded iceberg lettuce, sun-starved tomatoes, a few desultory slices of onion, and maybe a pickle chip or two. On white bread of course, or its simpering cousin – the one that masquerades as “healthy” whole wheat. Probably sweetened with honey. Be still my beating heart.
The deck is stacked against us because the deli case is filled with slices of salami, ham, turkey, capicola, mortadella, pepperoni, Swiss, American, Muenster, Havarti, and provolone. Simply no room for roasted veggies, blackened tofu, chickpea salad or tempeh bacon. Not even room enough for a mere schmear of peanut butter.
Here’s what a deli sandwich looks like in my house:
- 4 slices really good bread (recipe for my olive tapenade swirl bread coming soon)
- 2 tomatoes, thinly sliced
- couple of slices red onion
- a handful of pepperoncini
- a handful of romaine lettuce, chopped
- squirt lemon juice
- ground black pepper
- Vegenaise or Nayonaise
- In a small bowl, mix the romaine with the lemon juice and black pepper. Set aside.
- Coat two slices of bread with vegan mayo and top with tomatoes, onions, pepperoncini and lettuce. Top with remaining two slices of bread. Press down and cut sandwiches in two and eat.