I like bread, especially the day after a big night out. All I want is bread, I don’t know why, but my body is like, get those carbohydrates in! However, me as a real foodie, I’m not happy with a plain piece of bread—how could I, being called Fanny the foodie?
After last Friday night I just needed some bready yumminess on my plate. Yes, my friends, I did have a pretty fun night, and yes, there might have been a tad too much liquid involved, but I am young, so don’t judge. Anyways, let me get to the point of this post: I wanted a sandwich. I wanted a good old toasty, so I went into the kitchen and got creative, and the end result was this friggin’ yummy piece of heaven.
A sandwich stuffed with a vegan cheese sauce, garlicky mushrooms, rocket, red onion, and sun-dried tomatoes—oh my God, AMAZING. There aren’t even words to describe the explosion of flavors that was happening in my mouth when I tried this: major foodgasm! Even my sister approved. She said, “Fanny, this is the best sandwich I have ever eaten. In fact, this is one of the best things I have ever had.” See, it must have been pretty darn great if even my sister approves.
Anyways, enough rambling, here’s the recipe:
4.2 oz silken tofu
.7 oz nutritional yeast
2 tbs cashew butter
½ tsp salt
1 tsp lemon juice
7 oz mushrooms
1 clove of garlic
Rocket (a handful)
16 sun-dried tomato halves
1/2 red onion, sliced
8 slices of whole wheat bread
Olive oil to brush your bread
- For the “cheese,” add silken tofu, nutritional yeast, cashew butter, salt, and lemon juice into a blender, and blend until smooth. Put aside for later.
- For the garlicky mushrooms, slice the mushrooms and chop up the garlic, add some olive oil into a pan, and fry the garlic and mushrooms over medium heat until the mushrooms are completely cooked. Add salt and pepper to taste.
- Now you’ve just got to stack your sandwiches. Smear four slices with the “cheese” sauce, top with rocket, 4 sun-dried tomatoes per sandwich, red onion, and the garlicky mushrooms. Top with the other slice of bread.
- Brush the outside of your sandwiches with olive oil and fry in the same pan in which you earlier prepared your mushrooms. I like to place something heavy on top of my sandwiches so they sort of get pressed together, as if you would prepare them in a panini maker. Just place some aluminium foil on top of your sandwiches and place something heavy on top of it (I used a Quattro staggioni jar, which was filled with granola). However, you could also go the easy way and just use a panini maker, if you happen to have one.
- Fry on both sides until golden brown; this only takes a couple of minutes.
- Slice in half and serve with a side salad, some baked veggies, or just by itself.
Voila, guys, this is it: the best sandwich you will ever taste. This. Is. Amazing! That’s it then ’cause there’s nothing else to be said, just try it and you’ll know what I mean. You are gonna be speechless.
Fanny the Foodie
Fanny is first and foremost a major foodie. She loves anything about food: She loves preparing it, styling it, shooting it, and, of course, eating it. Her blog is her creative outlet on which she weekly publishes plant-based recipes. From the most indulgent chocolate treats to healthy breakfasts and delicious dinner recipes, she’s got you covered. Follow along on Instagram at @fannythefoodie.