My non veggie friends might be eating ham sandwiches for lunch today as a way to use up some of their leftover ham from Easter. But the veggies out there might have some leftover fake ham. Since this is a ham free zone, I bring you an oldie, but a goodie, “It’s a Sham” salad sandwich:
Here’s what you need:
1 package of vegetarian ham
¾ cup of vegan mayo
1 and ½ half teaspoons of Dijon mustard
½ teaspoon of prepared horseradish
2 tablespoons of sweet relish
To taste: salt, pepper, garlic powder, and paprika
First I chop up the veggie ham into chunks. Since the veggie ham is sliced, be sure you separate the cubes into individual slices. Next, mix the mayo, Dijon mustard, horseradish, sweet relish, and spices together, folding in the pieces of ham. Now, take the whole mixture and blend it in a small food processor. You can also use a blender at this point.
I love to use up leftovers, so my sham salad sandwich is on some leftover dinner rolls. The other part of my lunch is my mom’s tasty pasta salad on some salad greens.
Have a great day friends and keep cooking!
Since today is Easter, I didn’t want to eat a large breakfast. I wanted to save my appetite for my mom’s home cooking. I had been craving tofu scramble since last weekend, so I made a tofu scramble wrap for today’s sandwich.
The scramble ended up being different than any other I have ever made. My husband, who doesn’t care for tofu scramble even said it was good.
First, I sauteed some yellow peppers and green onions in olive oil. I also splashed some hot chili oil into this mixture. Next, I crumbled the pre-drained, extra firm tofu and mixed it in with the peppers and onions. I shook in a little nutritional yeast and peeked into the fridge to find that I was out of Bragg’s amino acids. So, I improvised with a little vegetarian oyster sauce and a splash of vegetarian Worcestershire Sauce. Oh, and you can’t forget the salt and pepper!
I spooned some of the scramble into a Cedar’s wrap with some mesclun salad mix and some taco sauce. Yum. I even have enough left over for breakfast tomorrow.
That does it for me. I am exhausted. Have a great night and keep cooking!
I work very early on Saturday mornings. I am up at 4:30 AM to be behind the mic at 5 AM. Sometimes I neglect to pack breakfast. At that early in the morning, it is easy to rationalize sleeping five more minutes, instead of preparing for the inevitable hunger later on. If I am with it, I make something the night before, to grab on my way out, which is exactly what I did last night.
Now, I warned you all in the beginning that some of these sandwiches might not be palatable to everyone. This sandwich is the first of those types of creations. Today’s sandwich is Nutella, peppered Bacon Salt, on an Arnold Sandwich thin. I know…kinda gross, but I really like it. I obviously don’t eat bacon, but I always was intrigued by chocolate covered bacon, so this was inspired by that idea.
Here I am, eating my sandwich in front of the sunrise over Lake Champlain:
FYI, it is incredibly hard to take a self portrait with a sandwich in your hand, so I put it in my mouth instead. Not the most flattering photo of myself, but funny nonetheless.
The weather here is going to be lovely this weekend, so locals, I hope you can get out and enjoy it.
Have a great day, keep cooking, and don’t judge me for eating gross things 🙂
Here’s a back story: A girl goes to England. When she is there, her mind is blown by the amount of tasty vegetarian sandwiches she can buy in the grocery store. One of these sandwiches is a cheese and pickle sandwich. When the girl meets this Mr. Branston Pickle, she falls in love. The rest, as they say, is history.
The bread, as well as the bread from yesterday’s sandwich, is Hannaford’s Nature’s Place Oat Nut. I just love it. As for the filling, I have a few thin slices of Cabot’s Seriously Sharp Cheddar, Vegenaise, and the star of the show, Branston Pickle!
I am very pleased to say the local Price Chopper has now started carrying Branston Pickle. Now I don’t have to beg my UK friends for care packages, but as I have mentioned before, I will never turn down Branston Pickle.
The sandwich is on one of the vintage cloth napkins my mom gave me. I have switched us to cloth napkins a while back and I feel better for it. I forgot to wash my reusable wrap last night, so I wrapped my sandwich in the napkin and slipped it into one of LoveForEarth’s reusable produce bags that my friend Kari gave me. I have used them for produce, but I find they make excellent sandwich and snack bags. I have even used one to carry my metal bento box to work!
The sandwich was tasty, but I should have brought something to go with it. What do you like for a side with your sandwich? Drop me a comment and let me know.
Have a great day friends and keep cooking!
I decided to go classic for the first sandwich: PB&J, cut diagonally, of course!
I love peanut butter and jelly sandwiches. I eat them often and I don’t think you ever grow out of them. This sandwich was made using Teddy Peanut Butter and crab apple jelly made by my friend Kari. I love crab apple jelly the best, so I have been saving the last little bit to use for the first sandwich of my month of sandwiches. The sandwich is on my Wrap-n-Mat. I love this thing and I have had it for a while. I think I might have to order another one by the end of this month of sandwiches 🙂
I will see you tomorrow for another exciting installment of “A Sandwich a Day.” Don’t be shy about suggesting some sandwich ideas to me. I would love to try out your ideas for sandwiches (open faced works too!), wraps, bagels, and the like.
Have a great night and keep cooking!