I was visiting friends last weekend in LA, and Emily made this amazing vegan sandwich. (She really enjoys making vegan food for me!) I didn’t have the recipe, but I thought all week about how I would construct something. The Pesto recipe is the first step, though you could go buy pre-made pesto sauce. I’m a fan of making most sauces, dips, etc. on my own. There’s something special that comes from eating food you’ve made with your own hands. Add the rave reviews you’ll get from friends and it jumps up another notch!
Seitan, Pesto and Sundried Tomato Sandwichs
16oz. pkg of Seitan (works well if you use the Chicken flavored), chopped
8 oz. of Soy Mozarella, grated
8 Sundried tomatos from oil, drained and coarsely chopped
1/2 bunch of fresh Basil, coarsely chopped
1 loaf rustic bread, like Pugilese
Salt and Pepper to taste
3 tbsp. Olive oil
Pesto Sauce
Directions:
Heat oven to 400.
Heat oil in pan over medium-high heat.
When hot, add chopped Seitan. Season with salt and pepper.
Saute for 5 minutes and remove from heat.
Slice loaf of bread in half, lengthwise. Arrange pieces cut-side up on a baking sheet.
Spread each side of loaf with desired amount pesto sauce.
Put seitan on bottom piece of bread. Add the sundried tomatos on top.
Divide chopped basil in half. Add to the top of the bread.
Divide mozarella in half. Add to the top of the bread.
Bake in oven for 10 minutes, or until cheese is melting.
Remove from oven. Put the top piece of bread onto the bottom piece. Cut into desired serving sizes and serve immediately.
Variations.
For meat eaters:
Replace Seitan with 1lb. of chicken and Soy Mozarella with 8 0z. of fresh Mozarella.
Cook chicken till cooked through. Proceed with the rest of the recipe.
sundried
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