Ingredients
1/2 onion-thinly sliced
1 Tbs safflower oil
3 slices fakin bacon
2 portobello mushrooms
1/2 tomato-thinly sliced
1/2 avocado-sliced
1/2 cup daiya vegan mozzarella cheese
1/2 cup romaine
4 slices Great Harvest sunflower bread-toasted
Chipotle Mayo
1/2 cup lowfat veganaise
1 tsp adobo sauce in chipotle can
1 clove garlic-minced
2 Tbs cilantro-chopped
Directions
1. Saute onions on low heat for about 10 minutes with 1/2 Tbs of safflower oil, until caramelized, set aside
2. Saute mushrooms for 4 minutes on each side on medium heat with 1/2 Tbs safflower oil, with the bacon cooking on the edges of the pan
3. The last minute of cooking the mushrooms, add the cheese to the top of the mushrooms
4. Meanwhile, mix all mayo ingredients together
5. Layer sandwich: bread, mayo, tomatoes, avocado, mushroom, onions, & romaine
I whipped up this sandwich quickly tonight after looking at some things that needed to be used up in the fridge. These sandwiches turned out to be amazing, but they were so filling! I would recommend splitting a sandwich with someone. I don't think I have ever made such a large sandwich, but I was having fun adding all the ingredients, so I thought why not. The tomatoes came from my Mom's garden and they were delicious! You don't have to use the vegan cheese, but I really like this brand because it has a great flavor and it's much healthier than regular cheese. You won't end up using all of the mayo for the 2 sandwiches, so I suggest saving the leftovers. I am actually using the leftovers as a dressing for my salad that I packed for my lunch tomorrow.
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