Three Vegan Sandwiches

In honor of National Sandwich day, which is November 3rd, I am sharing three of my favorite sandwich "recipes". The sandwich is believed to be the namesake of John Montagu, 4th Earl of Sandwich, who when playing a particularly intense game of card, did not to break for the usual meal of a slab of meat and various sides. Apparently, he insisted his meal be put between two slices of bread. Hence, the sandwich was born. Ture? You decide.

Mushroom with Cashew Cream Cheese and Almond-Spinach Pesto
If you want to impress someone with a sandwich, this is it. Slice mushrooms and a shallot (my shallot was huge, so I used half). Sautee them with a bit a vegetable broth. In the meantime, make your almond-spinach pesto. To make the pesto, use your favorite vegan pesto recipe but instead of pine nuts, use almonds and spinach instead of basil. For the cashew cream cheese, I used Myoko's Kitchen Double Cream Garlic Herb Cheese. I bought mine at Whole Food's in Fort Collins, CO. You can also buy their cheese online. Please note, I am not an affiliate for them. I just really enjoy their cheeses. To me, they taste like traditional cheeses. Anyway, spread your cashew cream cheese on both slices of bread, spoon on your mushroom mixture, add as much spinach as you like, drizzle with the almond-spinach pesto. There you have it, a fancy delicious sandwich that will impress most people.

Pickled Vegetables with Black and Green Olive Salad
Think Muffeletta. Chop either store-bought or homemade pickled vegetables into bite-size pieces. Keep in mind store bought Giardiniera usually contain nightshades. Set aside. Chop black and green olives, and a few capers add a bit of olive oil. To assemble your sandwich, cut a garlic clove in half, rub over both sides of your bread. Lightly brush your bread slice with olive oil. Spread chopped pickled vegetables on one slice. On the slice, spread the olive salad. Put your halves together, wrap in plastic wrap, put it in the refrigerated, and weight it down with something. Refrigerator 24 hours. When you are ready to eat, open your sandwich, open it up add a handful of your favorite greens. Enjoy.

Coleslaw and Hashbrown
This is my take on the Primanti Bros. sandwich in Pittsburgh. Instead of french fries, I used crispy hash browns. Of course, I also left off the meat. While your hash browns are cooking, prepare your coleslaw or for a shortcut, you could use store-bought. On a toasted bun, spread your favorite vegan mayo, if you can find it, add a slice of vegan provolone if not just leave it off. On the bottom part of the bun put on your crispy hash browns. Next scoop on a healthy dose of coleslaw. If you can not eat potatoes, use sweet potato hashbrowns.

Now for the most important question ever. Do you cut your sandwich vertically, horizontally, or diagonally? Inquiring minds want to know.