It’s only about once in a blue moon that I put together a sandwich. I never liked them much growing up, and often limited myself to peanut butter and jelly. In my adult life, I do from time to time enjoy a sandwich, with the following constraints.

Bread: The foundation of any good sandwich will be the bread. I try to stick to artisan bread (for this sandwich I used a rustic olive batard), and I always toast it before assembling. Even if I plan on eating my sandwich cold or at room temperature, I find this step is crucial to protect the crispness of the bread.

Spread: As you know, I am a conscientious objector to mayonnaise. As such, I find it helpful to use my oil-free pesto as a replacement. I have also been known to smash up an artichoke. The spread is important because it helps keep the bread from getting soggy, and once you’ve gone through all the trouble of toasting it, wouldn’t it be a shame to throw that all away?

Size: If you are used to a subway sandwich, you are completely off. 5 inches of bread, max.

Topping Ratio: Never make a sandwich so big that it doesn’t fit in your mouth. If you need to, you can hollow out the bread a little bit and fill it with your sandwich core. Grilled Portobello Sandwich 

3 medium or 1 large portobello mushroom, cut into 1/4″ slices

3 TBSP balsalmic vinegar

1 tsp. agave

1/2 a tomato or 4 cherry tomatoes, sliced

sprinkle of daiya cheese

2 TBSP oil-free vegan pesto

4″ hunk of artisan bread

  1. Slice the bread in half lengthwise and gently toast it. Spread the pesto on the warm bread and set aside.
  2. Whisk together vinegar and agave and brush over both sides of the mushroom slices. Broil the mushrooms for 2 minutes, flip, and broil for 2 more minutes.
  3. Assemble your ingredients and enjoy hot or cold.