Veggie sandwiches that intrigue as much as they satisfy

I’ve had a love affair with quirky sandwiches for most of my life. Growing up in the South, we ate tomato and mayonnaise sandwiches, chili cheese sandwiches, and lots of peanut butter and pancake syrup sandwiches (it’s an acquired taste, I admit ). And while I love BLTs, gravy-dipped roast beef sandwiches, and turkey sandwiches of all kinds, I’ve always been more intrigued by the meatless types.

But my favorite, influenced by years of eating weird healthy sandwiches in bodegas in New York, and now the many exemplary specimens here in Los Angeles where the produce is top-notch, is the California Veggie Sandwich. As I wrote in my ode to the sandwich, there’s nothing like the combination of avocado, cucumber and a handful of crunchy, wispy sprouts between two slices of whole-grain bread, especially when It’s balanced with sharp white cheddar, zesty sliced ​​green onions and marbled chive-mayonnaise.

My recipe is here (if you can really call it a recipe), and it will take you through the epitome of what I think this sandwich is. But there are as many versions of the veggie sandwich as there are people on this planet. Each is personal and each is perfect in the eyes of its creator.

If you’re looking to explore a more original veggie sandwich, here are some of my favorite contenders from our archives.

One of my favorite snack sandwiches is this Artichoke Cold Tea Sandwich, loaded with canned artichokes and herb mayonnaise. Spread it on hearty whole grain toast for breakfast or between soft, crustless sandwich bread for an easy holiday meal. And while you might balk at using canned artichokes, there are now plenty of high-quality canned and jarred versions available, and for this sandwich, they’re so much more manageable than fresh.

Just because it’s a veggie sandwich doesn’t mean it has to be all green and healthy either. I love making Genevieve Ko’s Cheese Smashed Potato Sandwich often, especially when I get home late at night and need something warm and comforting before bed.

And for a retro veggie sandwich, I love Zinc Cafe’s mixed veggie sandwich, spread with olive tapenade and aioli and filled with bell peppers, fennel and arugula. It’s like a meatless version of a New Orleans muffuletta in that it gets better the longer it rests, soaks and melts, so make it the day before you eat it. to achieve its maximum flavor potential.

California Veggie Sandwich

This sandwich is a celebration of all the products this state is known for. Crunchy cucumbers, creamy avocados and lively sprouts balanced with cheddar cheese and herb mayonnaise on whole grain bread. Use the best of every ingredient you can get your hands on.
Get the recipe.
Cooking time: 10 minutes.

A vegetarian sandwich includes cabbage, cucumber, avocado and cheddar cheese on whole grain bread

(Katrina Frederick / For Time)

Cold artichoke tea sandwiches

The key to these sandwiches is to serve them chilled from the fridge, so store them there until ready to serve. And while spongy sandwich bread works best here because it stays moist in the fridge, you can use any type you like, or even serve the open-faced sandwich filling on toast. If you want to make the sandwiches vegan, just use vegan mayonnaise.
Get the recipe.
Cooking time: 30 minutes.

Artichoke tea sandwiches

(Ben Mims/Los Angeles Times)

Cheese Smashed Potato Sandwiches

These simple pantry sandwiches offer comfort with a hint of spice and the occasional crackle of crispy potato skin. Inspired by North Indian aloo sandwiches, this version swaps mashed roast potatoes for boiled mashed potatoes. If you have fresh green chilies or cilantro on hand, chop them up and sprinkle them over the potatoes.
Get the recipe.
Cooking time: 50 minutes.

melted cheese sandwich with mashed potatoes

(Genevieve Ko/Los Angeles Times)

Coffee Zinc Mixed Vegetable Sandwich

Spread with aioli and tapenade, the rustic bread is covered with vegetables, a sliced ​​hard-boiled egg, arugula and a drizzle of olive oil and balsamic vinegar. It’s perfect for lunch after a morning at the farmer’s market.
Get the recipe.
Cooking time: 40 minutes.

#Veggie #sandwiches #intrigue #satisfy

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