The OTHER Best Ever Vegan Sandwich

Lately I've really been into sandwiches but since vegan deli slices are not whole food plant-based (they are processed vegan food fragments) what does one put into a plant-based sandwich?

I've made several "egg" and "tuna" salad knock offs which you'll find here and here and even a vegan BLT. But lately I've been experimenting with more unusual combinations and that's how the Best Ever Vegan Sandwich came about. Then I went to New York City and had THE OTHER best ever vegan sandwich at Milano Market on the Upper West Side. They have a simply scrumptious vegan sandwich called the "Fig Jam". The wonderful cooks behind the deli counter begin by slicing open a fine Italian Rustico roll made in Brooklyn. They layer it with fig jam, strawberry jam, avocado, red onion, hot peppers, olives, roasted red peppers, hummus, basil, a sprinkling of oregano and a drizzle of olive oil over the top. Wrapped tightly in sandwich paper they slice it in two and my husband and I devour it in about 3 minutes! This is my attempt to recreate their "Fig Jam" (minus the olive oil of course!). You will find step by step pictures below the recipe. Thank you to the fantastic chefs at Milano Market for the inspiration. If you find yourself in New York City, check them out!

The OTHER Best Ever Vegan Sandwich (ala Milano Market)

Makes 2-4 sandwiches (depending on the size of the bread loaf)

1 large flat-ish round or rectangular loaf of bread such as ciabatta, cuban, or focaccia

1 avocado, sliced

Juice of half a lemon

1/2 cup fig jam

1/2 cup strawberry jam

1-2 slices red onion, roughly chopped

2-4 tablespoons sliced hot peppers (jarred are fine)

1/2 cup roasted red peppers, sliced (jarred are fine)

1/4 cup sliced kalamata olives

8-10 basil leaves

1/2 teaspoon oregano

1/2 cup hummus

Lettuce leaves (however much you like)

Parchment paper

Start by slicing the bread in half across the center so you have a top and a bottom half. Lay the two halves on a large piece of parchment paper - enough paper that will wrap around the sandwich. Spread one side of the roll with the fig jam and the other side with the strawberry jam.

Next pour the lemon juice over the avocado slices and toss them gently to combine.

Now build the sandwich by layering all ingredients evenly across one half of the roll. Start with the avocado slices and end by putting the hummus on in dollops and finally laying the lettuce leaves over all. Top with other half of the bread.

Wrap the parchment around the sandwich tightly and press down. If you can wait before you eat the sandwich it is a good idea to put something heavy on top of it to make it even flatter.

Slice the sandwich in half right through the parchment paper. This is best done with an electric knife, but otherwise use a very sharp knife. I suggest eating the sandwich while still in the parchment by folding back the paper as you go. Happy Plant-Based Eating!

Step 1. Start with a semi-flat loaf of bread.

Step 2. Assemble all your ingredients.

Step 3. Slice the loaf in half across the center so you have a top and bottom half.

Step 4. Spread one half of the bread with the fig jam and the other half with the strawberry jam.

Step 5. Sprinkle the lemon juice over the avocado slices.

Step 6. Begin to layer the remaining ingredients beginning with the avocado slices.

Step 7. Add the onions.

Step 8. Add the hot peppers

Step 9. Next add the roasted red pepper slices.

Step 10. Add the kalamata olives.

Step 11. Add the basil leaves and sprinkle with oregano.

Step 12. Top with dollops of hummus.

Step 13. Finish with lettuce or other greens of choice.

Step 14. Place the other half of bread on top and press down.

Step 15. Wrap the sandwich in parchment paper and press down again.

Step 16. Cut in half and ENJOY!