Category: Vegan Option

Meatloaf sammich

8/19/2021

Classic use of leftover meatloaf.

Sammich best served pressed.

Meatloaf, caramelized onions, ketchup sauce, roasted tomato slices, cheddar served on whole grain bread. Panini pressed until the cheese melts.

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When done properly, a balanced bahn mi sandwich will satisfy any craving. It's sweet, salty, tangy and spicy all at once. With the herbs and sauces that go with it it packs a lot of flavor. This sandwich is a go to for leftover chicken pork or tofu. I lightly adapted this from another wonderful blog post found here. It seems like a long list of things to do, but it really comes together quickly.

This list will make one sandwich.

Pickled veg:

1/2 cucumber, seeded and julienned
1 medium carrot, julienned

Brine:

1/2 cup white vinegar
1/2 cup rice vinegar
1 cup water
1 Tbsp sugar
1 tsp salt

Stir fry sauce:

2 Tbsp soy sauce
2 tsp sesame oil
1 tsp sugar
2 tsp sweet chili sauce

Bahn mi sauce:

1/4 c mayo
1 tsp rice vinegar
1 tsp sweet chili sauce
1/2 tsp curry powder
1 tsp sriracha

Rest of it:

Leftover pork, chicken, or tofu
Bun- I used a french roll
Sliced jalapenos
Cilantro or basil or both

To make:

Cut up the cucumber and carrot and place in a small bowl. Mix the brine ingredients in a mason jar and shake until sugar and salt dissolve. Cover the veggies with the brine and allow to sit while you assemble the rest of the sandwich.
Mix the stir fry sauce together in a small bowl. Mix the Bahn mi sauce together in a separate bowl.
Heat a small skillet with a bit of butter or oil to toast you bun. Remove to a plate when it's done.
In the same small skillet over medium heat and add your protein (pork used here) and the stir fry sauce and heat through, tossing to coat with the sauce.
Layer the sandwich with your protein, the Bahn mi sauce, pickled vegetables and garnishes of your choosing. Don't skimp on the sauce!

Notes: If you're in a pickle for time (see what I did there) you can thinly slice the cucumber and carrot with a vegetable peeler instead of juienning them as a time saver. Cutting up the vegetables and maybe finding everything in the fridge are the longest parts of this recipe.

Also, there are so many ways to adapt this for all sorts of diet restrictions. Check them out here.

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The BLT

7/21/2020

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The BLT is pretty classic. This one here is a bit stepped up with a herbed shallot aioli (post for that below). For a vegan version, you can adapt the aioli by using vegan mayo and mixing in the extras, and making coconut, mushroom, or eggplant bacon.

Herbed shallot aioli

The BLT is fairly simple, but there's always enough room to make things as complicated or simple as you want to. I happened to make the bread and aioli from scratch, but if you're pressed for time or not baking inclined, store-bought bread is perfectly fine. You can even cheat on the aioli by mixing the extras into plain mayo for an extra kick to a normally basic sandwich.

Ingredients:

Cooked bacon, 4 slices
2 slicing tomatoes, you want 4-6 good slices from it
Herbed shallot aioli
Italian bread
3-4 leaves of romaine lettuce

I like to toast the bun in bacon fat, if I'm making the bacon at the same time. Otherwise, just toast the bread with some butter but DON'T skip the toasting, it's important. Once the bun is toasted, I salt the tomato slices and assemble the sandwich.

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All about the sandwiches

Meatloaf sammich

The Bahn Mi

The BLT

lunch time

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