Chickpea cutlet sandwich with creamy garlic

Sandwich Experimentation

I’m the happiest foodie version of myself when eating with my hands. I love sandwiches and finger-foods. After an accidentally awesome sandwich creation a couple weeks ago, I vowed to recreate my favorite pizza joint take-out sandwich: the Chicken Club from Nancy’s Pizza.

Last night, I attempted my first batch of the secret ingredient: the creamy garlic dressing.

Now, I don’t have the slightest idea of the ingredient list of the original dressing on this sandwich – so I’m just going to have to wing it by flavor!

After digging through my vegan cookbook collection and coming up empty, I searched the interwebs for a vegan creamy garlic dressing. My first attempt used this recipe, supposedly from the Chicago Diner (meat-free since ’83!). It turned out much too bland. I added some additional garlic, some fresh basil, and a sprinkle of Garlic Gold (the Italian herb blend) – and while that did make it quite tasty, it’s not quite there. Also, the consistency is much too thin.

Still, that didn’t prevent me from trying the dressing on a sandwich! I made up another batch of Chickpea Cutlets from Veganomicon (and had a total cutlet fail – forgot half of the seasonings. Funny, they still turned out alright – since I’m smothering them in dressing anyway).

Behold: phase one of my quest to veganize the Chicken Club sandwich from Nancy’s:

Chickpea cutlet sandwich with creamy ranchYeah, it’s not much of a club sandwich – I was too tired to make tempeh bacon. This was really just an attempt to get the dressing right, after which point I’ll proceed with the rest of the sandwich. But boy – it sure is a delicious process 🙂

I think my next attempt at the dressing will use silken tofu, similar to Isa’s Sanctuary Dressing recipe (which I am still enjoying almost daily!)

(There’s some Daiya mozzarella on there too). Kale chips and a ring of fresh pineapple on the side. Nom!

Leave a Reply

Your email address will not be published. Required fields are marked *