This one is kind of a BLT, with the Bacon replaced with vegan cold cuts (I have vegan bacon, but I wanted to finish going through the cold cuts first). The base is an heirloom tomato, cut into two big slices, with the remainder roughly chunked to make an ersatz tomato salad:
The tomato slices are seasoned with garlic salt, dill, Italian seasoning (or parsley, oregano, and basil) and maybe nutritional yeast; the chunks are seasoned with salt, pepper, and Old Bay or Tony Chachere seasoning and maybe some flavored olive oil (this last time, basil and sundried tomato olive oil).
I toast Nature’s Own Artisan Multigrain Bread, then add a thin layer of veganaise seasoned with dill, onion powder, garlic powder, and tarragon. Atop this, you layer to taste cold cuts or bacon, cheese, tomato, and lettuce (two layers of tomato when I skip the cold cuts and/or bacon).
The outcome is pretty delicious.
-the Centaur
Pictured: Shots from two different days of making these sandwiches patched awkwardly together, so if you notice the bloody handprint on Kirk’s vest moving up and down in these shots, that’s why.
