1 tablespoon red wine vinegar
3 cups fresh spinach leaves, washed and spun dry
2 roasted red or yellow peppers, from a jar or homemade
1 (9- to 10-inch) round peasant-style loaf (about 1- 1 pounds)
Preheat the oven to 375F degrees. Lightly grease a rimmed baking sheet. Cut the eggplant widthwise into -inch slices and rub each slice with kosher salt. Allow to drain in a colander for half an hour.
Prepare the relish while the eggplant is draining: Place the olives, parsley, garlic, and sun-dried tomatoes in a large bowl. Toss with the vinegar and dried herbs. With a food processor, chop the mixture in 2 or 3 batches, adding some of the olive oil with each batch and pouring into the processor bowl. Process only enough to chop up the olives and tomatoes; stop often and use a rubber spatula to move the stuff around. The idea is to create not a paste of olives but a chunky mixture. Sc.r.a.pe the relish, along with the remaining olive oil, into an airtight container.
Place the spinach leaves in a large bowl (you can use the one that once held the olives). Sprinkle with 1 tablespoon red wine vinegar.
Use only high-quality, peasant-style bread with a thick, crisp crust. Anything less than that will disintegrate. Sourdough is particularly yummy choice for this sandwich.
Use garlic-stuffed green olives to eliminate the additional pickled garlic. Try adding a tablespoon of capers or a few cut-up hot pickled peppers, too.
Leftover olive relish is dynamite on pizza.
Roast the eggplant slices: Rinse the salted slices with cold water, rub with olive oil, and lay in a baking sheet (some overlapping is okay). Roast in the preheated oven for 20 to 22 minutes, flipping once, until the eggplant is browned and tender. Place the hot eggplant slices on top of the spinach and toss to combine (the hot eggplant will slightly wilt the spinach leaves).
a.s.semble the sandwich: Insert a thin, sharp knife into the side of the round loaf at a slightly downward angle. Cut the loaf in half, working the knife on the angle to create a shallow bread "bowl." Remove some of the bread from the bottom and top interior of the loaf to deepen the bowl (save the bread guts for crumbs or use it to nosh on leftover olive relish).
Spread the olive relish very thickly on each side of the loaf, making sure to get lots of the oil and juices onto the bread. Drizzle on a little extra olive oil if the relish looks a little dry. Layer the bottom with eggplant, spinach, roasted red peppers, more eggplant, and top with last of spinach. Replace top of the loaf and press down very firmly with your body weight on the entire sandwich; don"t be afraid to smush it down. Wrap tightly in foil, then wrap again in plastic wrap or a few resealable plastic bags. Refrigerate, putting a few heavy items on top of the sandwich to help press it down even further (one or two unopened boxes of soy milk work nicely). For maximum flavor, allow to sit at least 3 hours-or even better-overnight. To serve, hold the sandwich firmly and cut in half with a sharp serrated knife, then slice again into four wedges.
To make chipotle mayo, add 1 canned chipotle long with a little of its sauce to cup of veganaise and mash well with a fork.
VIETNAMESE SEITAN BAGUETTE WITH SAVORY BROTH DIP.
SERVES 4.
TIME: 30 MINUTES.
(NOT INCLUDING PREPARING SEITAN).
We are proud to present this whimsical marriage of the traditional Vietnamese sandwich, banh m, and the American cla.s.sic "French Dip" sandwich.While both sandwiches are traditionally a parade of meat products, our meatless version still delivers a savory bite with grilled Seitan Cutlets (page 132). The sharp fresh flavors of cuc.u.mber and cilantro then team up with a spicy dipping broth that really satisfies. How to eat? Select a corner of your sandwich; dip in broth, bite, yum, repeat, yum.
Dipping broth: 2 cups broth from the preparation of Seitan Cutlets (page 132)
4 cloves garlic, left whole with peel but gently crushed
1-inch piece ginger root, sliced into -inch pieces and gently crushed
teaspoon five-spice powder
1 teaspoon red pepper flakes
1 teaspoons sugar
2 tablespoons lime juice
Sandwiches: 4-8 Seitan Cutlets (page 132), grilled, baked or fried, cut into thin slices
4 (6-inch) French baguette, or individual mini- baguettes
Several sprigs fresh cilantro
Red onion rings, sliced thinly
Cuc.u.mber (seedless is best), peeled and sliced into long, thin strips
Prepared vegan mayonnaise or Silken Mayo (page
92), several tablespoons per sandwich or to taste
Prepare the broth dip first: In a 2-quart saucepan, combine the broth, garlic, ginger, five-spice powder, and pepper flakes. Don"t cover the pan. Bring to a boil and boil for 5 minutes, then turn down heat to medium-low and simmer for another 10 minutes. Turn off the heat, stir in the sugar and lime juice, and cover the broth to keep it warm until ready to serve. You may strain the broth before serving; it"s easily done by ladling individual servings through a mesh strainer into serving bowls.
To a.s.semble the sandwiches: Warm the seitan slices in a pan or keep warm in the oven until ready to use. Slice each baguette in half. Keeping one long side intact, open up and lightly toast. Spread mayonnaise on each half of the baguette and layer one side with cuc.u.mber, onion rings, and seitan slices; top with the cilantro. Close the sandwiches and press down on top to smush down a little. Holding it firmly, slice each sandwich in half on the diagonal. Serve with a small cup of hot broth.
Use a good-quality French bread for this sandwich, the kind with a crunchy, shiny crust and a chewy interior. Avoid the generic, soft, thin-crusted bread typically found in grocery store chains. It will disintegrate when the sandwich is dipped into the broth.
Preparing sandwiches for a crowd? Tuck the sliced seitan into split baguettes, wrap in foil, and keep warm in the oven until showtime.
Don"t have any leftover broth from making seitan? Just use ready-made veggie broth plus 2 tablespoons soy sauce. Proceed as directed for making dipping broth.
BBQ SEITAN AND CRISPY COLESLAW SANDWICH.
SERVES 4.
45.
TIME: 45 MINUTES (NOT INCLUDING MAKING SEITAN).
Serve this luscious and saucy sandwich to any vegan food naysayer and it will whip that bad att.i.tude right into shape. n.o.body can resist this rich and savory grilled seitan served up BBQ style with cool coleslaw and stuffed into a hearty sandwich. We were inspired to create this recipe after tasting a similar sandwich at the delightful S"nice cafe in Manhattan. Use any kind of sandwich roll you like, except too-soft hamburger-style buns. The recipe is designed for use with a cast-iron grill pan, but you can also use a regular cast-iron pan. Or, try an outdoor grill; just be sure to use a high-heat-sustainable nonstick spray, as the seitan has a tendency to stick on the grill. This BBQ sandwich is delightful served with thick-cut potato chips or crisp, chilled baby carrots.