Wednesday, February 23, 2011
You'll need: a round sourdough (or any rustic bread you like)
some marinated olives (several different types mixed together is nice)
a jar of marinated, mixed vegetables
jarred roasted red peppers
hot peppers, if you like them
vegan cheese slices ( I used Galaxy Nutritional Foods American Flavor)
vegan cold cuts, a mix would probably be more authentic, but I used tofurky
lettuce (I went with the mixed baby greens that were in my fridge)
something to weigh the sandwich down with
1. Slice the sourdough in half so you have a top and a bottom. Remove a bunch of the bread from inside (little sprout #1 enjoyed dipping the insides in her soup at lunch while I made the sandwich).
2. Layer everything on in what ever order makes sense to you, but you really want the oil from the olives to mix in with everything.
3. Put the top on and weigh that sandwich down! I put mine in a large pot and put a cast iron skillet on top with some soy milk boxes in the skillet for weight. Use what you have to make it work. And leave it for a couple hours.
4. Cut it up, mine was cut in four pie shaped wedges, but how ever you want to do it is fine.
That's it! Easy peasy, and so good. It taste's really yummy with an icy cold root beer.