Crispy Shiitake BLT Sandwich - layers of crispy, smoky, fresh, and juicy - this plant based version of the classic is a summertime favorite!
There are few foods I love more than a sandwich. Especially a sandwich with contrasting warm and cool - a BLT is a perfect example of this. Cool fresh lettuce, juicy sweet tomatoes, and crispy smoky bacon, layered between fresh crusty bread that has been generously mayo'ed.
In this case, the bacon is plant based. Still smoky, stilly crispy, still delicious.
and I love that the heirloom tomatoes are beginning to appear at the market.
Since I don't have a massive farm or hydroponic greenhouse, my tomatoes planting happens somewhere around June for those perfect crops I love. Totally worth the wait.
This fakin' bacon recipe and this sandwich are our new favorites, and they come from my other new favorite - The Love & Lemons Cookbook.
This cookbook is simply stunning! Filled with beautiful, full color photos from Jeanine's talented husband Jack - beautiful photos of fresh, beautiful vegetables!
The way this book is arranged is genius as well - the recipes are organized by veggie! Instead of traditional chapters like breakfast, mains, whatever - the chapters are veggies! As the cover states, this is "An Apple to Zucchini Celebration of Impromptu Cooking."
As someone often led by her cravings, I am loving this plan! When I have more zucchini than I know what to do with this summer, I can grab this cookbook rather than sneaking them into neighbors mail boxes!
I already have so many recipes marked to try - from the Blackberry Basil Bruschetta and the Blueberry Mango Mint Ice Cream to the Cashew & Caper Dill Spread and the Tart Cherry French Toast - there is inspiration and freshness on every page!
If you are a fan of enjoying the fresh veggie flavors of the seasons, The Love & Lemons Cookbook is the next book you should buy!
Crispy Shiitake BLT Sandwich
YIELD: two sandwiches
dairy, egg, and gluten free, vegan
8 ounces (225 g) shiitake mushrooms
2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (15 ml) tamari
4 slices bread
2 teaspoons vegan mayonnaise
small handful arugula
2 small tomatoes, sliced
Preheat oven to 300 °F (150 °C). Line a large baking sheet with parchment paper.
Prepare mushrooms by removing stems and cleaning with a damp cloth or paper towel. Slice mushrooms.
Toss the sliced mushrooms with the olive oil and tamari until well coated and place on baking sheet so that the mushrooms are not touching. Bake for 30-40 minutes, tossing halfway through, until the mushrooms are shriveled and crispy.
Assemble the sandwiches on the bread with a slather on mayo, the arugula, sliced tomatoes, and the crispy shiitake mushrooms.
recipe reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio.
printable Crispy Shiitake BLT Sandwich recipe: