Let’s talk sandwiches. I’ll get straight to the point, I love them. There’s just something so satisfying about biting through two pieces of bread stuffed full of yummy deliciousness. During kindergarten, I would bring an fried-egg sandwich every day, doused in soy-sauce and nestled between two pieces of white bread. Probably the first fusion cuisine I encountered, to be honest. Obviously there was the classic peanut butter and jelly combo, which then quickly turned into peanut butter and Nutella (my mom put an end to that one after I came back from the dentist with too many cavities..oops). Pannini’s were the jam in college, so quick, so fast, and I could literally throw anything I had in the fridge on them (and I did).
I’ll admit, I’m a little bit more health conscious now then I was a few years back, but I guess that happens when you become lactose intolerant. Anyways, since I don’t eat meat anymore due to sustainability reasons, one of the things that I’ve really missed and sometimes do secretly crave is a meaty, satisfying sandwich. All the sandwiches that I’ve encountered without some sort of deli meat have been sad, limpy lettuce, wilty spinach, and dry bread. And even if they are delicious (shout out dairy-free pesto!), they never really satisfy me.
This sandwich is my dream sandwich. If I could eat it everyday, I probably would. It’s creamy, it’s meaty, it’s flavorful and the pretzel bun pretty much makes the cake. I found a majority of my ingredients at whole foods, but I’m pretty sure you could go to any specialty store and pick up the required items. My favorite mock deli meat is made from chickpeas, but I know from experience that there are many different varieties, so chose a flavor that calls out to you. If you’re not sure where to start, Tofurkey and Lightlife are two brands that I usually purchase and love. So, if you’ve been hesitant to try out the meatless-Monday idea, this would be a great recipe to start off with! It comes together in under 30 minutes and will definitely keep you full for the night.
Let’s get to it!
AVOCADO CHICKPEA & ROASTED VEGGIE SANDWICH | Makes 2 full sandwiches
- 1 ripe avocado sliced thinly
- 2 Pretzel buns (mine were vegan and about 6″)
- 2 tbsp of olive tapenade
- 6 slices of “deli meat”
- 1 zucchini, sliced into thick wedges (think potato wedges)
- 1 red bell pepper, sliced into thin strips
- 2 tbsp olive oil
- Salt and pepper to taste
- Preheat oven to 400 (F)
- Toss sliced zucchini and red bell pepper with olive oil and sprinkle with salt and pepper (I do 1/4 tsp of each, but it’s really personal preference!)
- Roast vegetables for 20-25 minutes until golden
- Slice open your pretzel buns length-wise and place it on a baking tray so the inside of the bun is in direct contact with the pan.
- Toast buns for 5 minutes (I usually just stick it into the oven with the veggies)
- Once buns are toasted, spread each bun with 1 tbsp olive tapenade
- Place 3 slices of “deli meat” onto each bun and top with avocado slices (I usually just give each person half an avocado)
- Once your veggies are done roasting, top each sandwich off with roasted veggies
- Devour and wish you had more!