The Ultimate Veggie Club Sandwich

Name: The Ultimate Veggie Club Sandwich
Prep time: 15 min
Cook time: 15 min
Yield: 1
Cuisine: British
Ingredients: 2 slices of seeded granary bread; 3 vegan 'bacon' rashers; a little rapeseed or olive oil; 1 ripe baby hass avocado or 1/2 a hass avocado; 1-2 tsp vegan mayo; a handful of alfalfa sprouts (absolutely essential!); salt and pepper, to taste

Serves: 1

Ready in: Under 15 Mins

I think my original inspiration for this dish came from following the Skinny Bitch plan a couple of years back, which I tried for two weeks in order to write about it in the early days of Cook Veg. Before that, I was very much an ovo-lacto veggie, but trying out a fortnight's worth of vegan options really opened my eyes to how delicious and interesting vegan recipes can be. This is a really quick and easy recipe, but it goes down incredibly well with everyone I've made it for, particularly the non-veggies as it happens. If you don't like vegan mayo then you can make a veggie version, but I actually prefer the slightly sharp flavour this gives the dish. The combination of soft, ripe avocado, creamy yet zingy vegan mayo, mouthwateringly textured sprouts and moreish fake bacon is divine. It's my ultimate hangover breakfast and the one sarnie I'm always in the mood for!

The Ultimate Veggie Club Sandwich Recipe: Veggie

Ingredients
Method

Ingredients:

2 slices of seeded granary bread
3 vegan 'bacon' rashers
a little rapeseed or olive oil
1 ripe baby hass avocado or 1/2 a hass avocado
1-2 tsp vegan mayo
a handful of alfalfa sprouts (absolutely essential!)
salt and pepper, to taste

method:

Heat the oil in a frying pan and drop in the vegan rashers. Cook according to pack instructions - usually around 1-2 minutes on each side tops.
Chop the avocado in half, remove the stone and slice (still in the skin). Run your knife around the inside of the skin, then turn gently inside out so the slices fall away onto your chopping board. If you need to, slip your thumbs in next to the skin to ease the avocado out. If it's really ripe, you shouldn't need to give it too much assistance... and it needs to be really soft for this dish!
Spread the mayo over both pieces of bread. Grind some salt and pepper onto both slices, so the seasoning sticks to the mayo. If you're like me, you'll want a good few twists between the two slices of bread.
Cover one slice (mayo side up) with avocado slices. Top with the three 'bacon' rashers, which should be just done - avoid overcooking as this will make the 'bacon' too crunchy.
Spread the alfalfa out over the 'bacon' and top with the other slice of bread. Eat, and tell me this isn't heaven in a sandwich!

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