(4 Recipes in 1!!) There’s no better time to go green than on St. Patrick’s Day, but this veggie sandwich can be enjoyed whenever fresh asparagus and peas are in season. If you can’t get fresh peas in your area, then frozen ones will work just fine.
My approach to this sandwich was inspired by Giada de Laurentiis. She uses puff pastry as the “bread” in her double-decker chicken-and-avocado sandwich. Since puff pastry is fairly rich and high in calories, I opted for just a single-stack. Two pieces of pastry per sandwich is plenty.
For my dairy-free and meat-free green filling, I pair homemade Green Pea Hummus with grilled asparagus. A thin layer of Vegan Orange-Chipotle Mayonnaise adds a kick of heat and a jolt of citrus to complement the vegetables perfectly. Though this veggie sandwich can be eaten with your hands, I recommend tackling it with a knife and fork.
Special Diet Notes: Veggie Sandwich with Orange-Chipotle Mayo
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan / plant-based, and vegetarian.
- 12 ounces Silken firm tofu
- 16 ounces fresh or frozen peas, thawed
- Zest of one medium lemon
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Coarse sea or kosher salt to taste
- Freshly ground black pepper
- 2 generous tablespoons nutritional yeast (optional)
- ¼ cup olive oil
- 1 generous tablespoon vegan mayonnaise
- 2 generous tablespoons vegan sour cream
- 1-2 teaspoons adobo sauce, to taste (from a can of chipotle chilies in adobo found on the international aisle of some grocery stores and in Hispanic markets)
- Zest of one medium orange
- 1 box of Pepperidge Farm puff pastry, thawed according to package directions
- 1 tablespoon of olive oil
- 1 bunch of, preferably, ultra thin asparagus, rinsed, drained and trimmed into approximately 5-inch pieces (thicker asparagus works, but is not quite as nice or easy to eat in a sandwich; you might slice it in half lengthwise before roasting)
- Coarse sea or kosher salt to taste
- Combine first 7 ingredients in the bowl of a food processor fitted with a metal blade.
- Puree until almost smooth and then drizzle in olive oil until very smooth. Refrigerate covered until ready to use.
- In a small cup or bowl, whisk together all ingredients until well combined. Refrigerate covered until ready to use.
- Preheat oven to 400 degrees.
- Line one baking sheet with Silpat or parchment paper and have another baking sheet and Silpat or piece of parchment paper ready.
- Unfold both sheets of puff pastry and cut each lengthwise along the fold lines into three strips and then crosswise into three equal pieces. (Each sheet should make six approximately 3 x 5” rectangles.)
- Arrange the 12 rectangles of pastry on a baking sheet, not touching.
- Prick the tops of each one with a fork.
- Cover with the remaining Silpat or piece of parchment paper and top with second baking sheet. (This will prevent the puff pastry from “puffing.”)
- Place on rack in the lower third of your oven and bake for 20-25 minutes or until golden brown.
- Remove to a rack and allow to cool almost to room temperature. Meanwhile prepare and roast asparagus.
- Pour olive oil into a roasting pan.
- Add asparagus, toss lightly to coat, and sprinkle with salt to taste.
- Place on a rack above puff pastry and roast for 10-15 minutes, stirring once, until tender, but beginning to wither and develop slight caramelization.
- Remove the pan from the oven and allow to cool slightly.
- Spread a nice layer of Vegan Green Pea Hummus on half of the puff pastry "bread" slices.
- Top each with ⅙th of the asparagus.
- Turn the remaining puff pastry slices upside down and spread with a thin layer of the Vegan Orange-Chipotle Mayonnaise. Then place them, mayo side down, on top of each sandwich.