When I first went vegan I found it really hard to make savoury sandwiches. It’s funny how one of the easiest meals suddenly seemed so complicated.
Before I quit animal products a sandwich to me meant bread with butter and ham, salami or cheese. Obviously I would still have peanut butter or jam on bread for breakfast but no savoury sandwich to go.
And then one day my flatmates and I went out for brunch and… not one vegan option on the menu. Determent to have more than just a soy latte and freshly squeezed orange juice I asked if they could make a sandwich with all the non-animal-product sandwich toppings they offer. And let me tell you, it was amazing. It truly kicks ass and can most definitely match up to my former non vegan sandwiches.
It’s by far my favourite (vegan) sandwich and I’ve recreated it many times at home (and on holidays) and still haven’t gotten sick of it.
If you use up the entire veg this recipe asks for you will end up with enough toppings for 3 to 4 sandwiches. Put the remaining roasted veg in a tupperware in the fridge and have another sandwich the next day or just make several and share with friends and flatmates like I did this morning.
- 1 aubergine
- 1 courgette
- small pack of mushrooms (I used small portobello mushrooms)
- 1 ripe avocado
- 1 glass sun-dried tomatoes
- small pack fresh spinach
- bread of choice (I used ciabatta)
- pinch of salt & pepper
- olive oil
- Wash and then cut the aubergine and courgette in thin slices. Use a pan to roast the slices in olive oil and season with a pinch of salt and pepper.
- Depending on the size of the mushrooms either cut them in slices or roast them in whole.
- When the veg and mushrooms are tender and are starting to get brown spots switch off the heat.
- Cut open and skin the avocado and also cut into slices then wash the spinach and remove the stems.
- At last toast the bread, spread hummus on both sides and add two roasted aubergine, courgette and mushroom slices, two sun-dried tomato half’s and the spinach leaves. Enjoy your vegan sandwich!