Tami Noyes ~ It’s party time! Really, when isn’t it? The way life is these days, we can always use another reason to get together with friends and family to celebrate anything and everything. That’s when these vegan sandwiches come in handy. The recipe is from my new book, Vegan Sandwiches Save the Day!, co-written with Celine Steen. The book is currently available on Amazon, and should be coming to a store near you soon!
We start this sandwich out with a vibrantly green bread dough, that’s soft and easy to work with, as well as giving a tasty base to the sandwich. We stuff it with home-made cold cuts and top it with a couple of vegetables and some snappy pepper rings. For those last minute parties, you can take shortcuts. Buy (or thaw) bread dough or pizza dough, and use store-bought cold cuts. Whichever route you take, this is an eye-catching sandwich and is a great tasting addition to any festivities.
- 1 tablespoon (15 ml) olive oil
- 1 cup (160 g) chopped onion
- 2 cups (140 g) sliced mushrooms
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- Salt and pepper, to taste
- 1 recipe Green Monster dough (it's in Vegan Sandwiches!) or favorite bread dough
- 6 ounces (168 g) thin Mushroom Tomato Slices (it's also in the book, so use store-bought for now)
- 6 ounces (168 g) thin Gobbler Slices
- 16 mild banana pepper rings
- Nonstick cooking spray
- Heat the oil in a large skillet over medium-high heat.
- Add the onion and cook for 2 minutes, then add the mushrooms, oregano, and thyme. Cook for 5 minutes longer, or until the vegetables are softened.
- Season to taste with salt and pepper. Let cool before using.
- After the bread has risen, dump it onto a lightly floured work surface, and roll it into a 12 x 16-inch (30 x 40-cm) rectangle.
- With the short side across, on the center 6 inches (15 cm), layer half the Mushroom Tomato and Gobbler Slices, all of the onion/mushroom mixture, the remaining Mushroom Tomato and Gobbler Slices, and the pepper rings. Leave 1 inch (2.5 cm) at the top and bottom without filling.
- Using a knife, make 6 to 8 cuts on each side of the filling, perpendicular to the filling. Make an equal number of cuts on each side.
- This is the part that will be braided. Starting at the top, fold an empty strip of dough over the end of the filling. Alternating sides, pull one strip from each side across the filling. Continue until you reach the last strips on each side. Fold the bottom in, then finish the braid. Pat with your hands to help seal the braided strips closed.
- Spray a baking sheet with nonstick spray and carefully transfer the braid to the sheet.
- Let rise, covered with a towel, for 30 minutes, or until nicely puffed.
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Transfer the baking sheet to the oven and bake for 30 to 35 minutes, or until the bottom is browned.
- Transfer to a rack and let cool for a few minutes before cutting. Cut into six 2-inch (5-cm) strips and serve.
