Who’s got time to play chef 7 days a week? Not me.
Who likes sandwiches? Me!
Enter: versatile sandwich guts that I can flavor to my liking with every batch, so as not to grow bored to tears with the ever-repeatable Sandwich.
The trick to loving sandwiches (besides having lots of pinch-hitters in the Sandwich Guts department) is the panini press. I would not tell a lie; I use myconstantly – and not just as a panini press. I grill tofu and veggies on it all the time, too. I’ve got the “Jr” model – the smaller one – and it’s perfect. (A family of 4 might want the full size version).
This recipe was born from the Pesto Veggie sandwich I’ve raved about before (and is my favorite way to use this uber-delish pesto). I wanted something a little more substantial. Thus, the addition of tofu.
The great thing about this dish is that you can season it any way you like. I like to use my favoriteveggie seasoning, but I’ve also gone the Italian route with great success. Seasonings are up to you! Go wherever your little heart desires. Let your imagination soar!
On the stove (cast iron FTW):
In a nutshell, this is one package of mushrooms (I’ve used baby ‘bellos, white button mushrooms, and shiitake mushrooms in the past – all with great success. I prefer portabellos or shiitake), one onion (or one leek), 3 cloves of garlic, and a few pinches of salt, to taste. Saute until the onions begin to soften, then add a package of pressed, cubed tofu. Sometimes I marinate the tofu first… sometimes I don’t. The pre-marinated stuff would work well here too. Add the seasonings of your choice and saute until the tofu starts to brown and the onions caramelize.
Spoon the mixture onto a slice of crusty bread shmeared with pesto, add a littlevegan mozz, top with another pesto-shmeared slice of that crusty bread, and press in the for 4 minutes on medium.
It makes a mighty tasty sandwich!