We had this for our Thanksgiving feast, but these vegan sandwiches are perfect for any great meal. Hearty enough to please meat eaters, you could add cheese too if someone really wants it – but the avocado crème is so good, you hardly need it. Serve with a vegan slaw, sweet potato chips or roasted tomato soup.
- Ciabatta bread or french bread – sliced the long way
- Assortment of vegetables: try portabella mushrooms, tomatoes, zucchini, bell pepper, eggplant
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Fresh thyme and rosemary
- Black pepper and salt
- 1 medium avocado
- 2 cloves garlic, minced
- 1 tablespoon capers, plus some juice
- 1-2 teaspoon dijon mustard
- 1 teaspoon maple or agave
- Juice of ½ lime
- 2 teaspoons apple cider vinegar
- Heavy cracked black pepper
- 1-2 tablespoons olive oil
Slice the vegetables about ½ inch thick. Shake together the balsamic vinegar, chopped fresh herbs, ½ tsp. salt, pepper to taste and 1 tbsp. olive oil. Lay the veggies on a cookie sheet coated with olive oil spray. Using a pastry brush, top each slice with the balsamic concoction. Turn and coat the other side. Roast in a 400 degree oven for 15 to 20 minutes. Check often to make sure no edges are burning. You want them to be soft and caramelized. You could grill them as an alternative. Meanwhile, slice the red onion thinly and sauté in 1 tbsp. of olive oil over medium heat until soft and stringy – caramelized – season with a dash of salt and black pepper. You could add 1 tsp. of sugar if you like, but it shouldn’t be necessary.
Make the avocado crème by pureeing all the ingredients together in a blender or food processor. Set aside.
Heat a skillet over medium-high heat. Brush two slices of bread with olive oil and place one slice (oil side down) into the skillet. Top with a few slices of vegetables. Lay the other slice of bread in the pan (oil side down) to toast. After 2 to 3 minutes (bread should be getting crusty), spread about 1 tbsp. of avocado crème on the bare slice of bread and top with a few caramelized onions. Put the two sides of the sandwich together and weigh down with a heavy frying pan or pot to compress all the ingredients. Remove from the heat after 30 to 60 seconds, cut in half and serve. Yum.