Happy Meatless Monday! I’m a big sandwich person, which can be difficult when you’re a vegetarian. Sometimes it feels like the only options you can get in restaurants are veggie burgers or grilled vegetable sandwiches (eggplant, zucchini, red peppers) which I don’t really like. It doesn’t have to be this way, so I’m starting to make my own at home.
(My homemade vegan grilled cheese/spinach panini.)
The sandwich above was actually super simple to make and sooo good. I’ve only recently discovered Daiya vegan cheese. I had always heard of it, but never bought it. Truth be told, it looks a little gross in the bag. But it melts like cheese and tastes really good (compared with other vegan cheeses I’ve had). We use it on pizzas and in omelettes and now in sandwiches.
2 slices of bread, any type
Cheese (regular or vegan)
A handful of raw spinach leaves, rinsed
1 tablespoon of pesto
Butter (vegan or otherwise) the bottom of one slice of bread and put it face-down in the pan. Top it with pesto, cheese and spinach. Top with other slice of bread and cook over low to medium heat for about 10 minutes (until bottom piece of bread gets brown and cheese begins to melt).
Butter the top of the sandwich and flip so that the newly buttered bread is face-down in the pan. Grill this side until finished.
I’m also on the quest for the best vegetarian sandwiches in New York City. Here are some of my favorites:
- Goat Cheese with Avocado (with pea shoots on multi-grain with arugula pesto) – Paradis
- Organic Grill’s Panini (tempeh bacon, spinach, grilled onion, tomato, and vegan or dairy cheese) – Organic Grill
- Loving Hut Sandwich (soy pepper steak, tomatoes, cucumbers and mixed greens) – Loving Hut
- Flatiron Panini (smoked tofu, sun-dried tomato pesto) – Blossom du Jour
- Falafel Sandwich – Mamoun’s (only $2.50!)