About a year ago, I went through a bread baking phase. Bread is surprisingly easy to make, even the most complicated variety. During that time, I made a lot of sourdough. It was not the best sourdough I’ve ever had, but it was good. Living close to so many bakeries on the US’s west coast, I am spoiled with excellent sourdough bread. And that’s the thing, when sourdough is excellent, it’s worth making a sandwich worthy of it.
Whether you choose to add a bit of shredded vegan cheese or not, today’s sandwich has a cheesy flavor that works well with sliced apple. In fact, I was snacking on the leftover apples and pesto that I forgot to make my partner a sandwich 😉 Maybe it’s the walnuts, maybe it’s the miso, but the pesto’s flavor compliments the apples very nicely. Throw in some sliced seitan, and this is a sandwich fit for a queen. “Decadent” comes to mind.
While this recipe will provide you with more than enough to make two large, hearty sandwiches, you can switch up the ingredients a bit. If you don’t have access to sliced seitan, Tofurkey Oven Roasted Deli Slices would work well. If you choose to use Tofurkey, there’s no need to pan fry the slices before putting it on the sandwich. Also, I thought avocado might be a nice addition between the apples and the seitan, but I have to admit, I have not tried it. It just seemed right.
Grilled Kale Pesto Sandwich with Apples and Seitan
1 crisp apple, sliced thinly (I used a Honeycrisp)
1 8 once package sliced seitan (or look above in notes for alternatives)
4 thick slices of sourdough bread (for 2 sandwiches)
1 cup baby kale, packed
¼ cup flat leaf parsley, packed
¼ cup walnuts
1 garlic clove
2 Tbsp olive oil
2 Tbsp nutritional yeast
1 Tbsp lemon juice
1 tsp red miso
⅛ tsp dijon mustard
black pepper, to taste
vegan butter, to grill sandwich
1. Put kale, parsley, walnuts, garlic, olive oil, nutritional yeast, lemon juice, miso and dijon in food processor or blender. Blend until smooth, and set aside.
2. In a skillet, heat 1 Tbsp olive oil and add seitan. Pan-fry for about 2 minutes on each side over med-high heat. Remove from skillet, and set aside.
3. Butter one side of each slice of bread. Assemble the sandwich (spread pesto, sprinkle vegan cheese (if using), layer seitan slices, layer apples, sprinkle vegan cheese (if using)). Spread pesto on the side without the butter, and put it on the top of the sandwich. Grill over low heat for a few minutes, and then, flip over. Grill to desired level of toastyness. Remove from skillet, and serve.