Guys! As I mentioned, I am slowly but surely getting on the sandwich train. I love me a good grilled sangwich! (Yes, sangwich – my mom is very close friends with a lovely italian family, so I grew up calling sandwiches “sangwiches”…. look it up if you dun know.)
And ps. This one DELIVERS! Goes great with a side of raw veggies, chips, soup, or a nice salad. The options are endless!
I should also mention – I got this idea from my favorite local cafe, The Wired Cup. They had a very similar sandwich that I vegan-ized and made my own…. a remix… if you will? 😉
Cauliflower Orange Pepper Pesto Sandwich
For the pesto (Heads up – you’ll definitely have leftover pesto!)
- approx 1/2 cup basil leaves
- 2 cloves garlic
- 1 tbsp cashews
- 1/4 cup olive oil
- 1/4 cup baby spinach leaves
- Coconut milk to thin/ease blending
- Salt and pepper
For the cauliflower
- 1/2 a medium cauliflower head – stems removed, chopped to small pieces
- 2 small cloves garlic
- Olive oil to coat the pan
- Coconut milk to barely cover the bottom of the pan (to soften)
For the Bread
- Your favorite sliced bread, “buttered” on one side (I used Earth Balance Soy-Free Spread)
- Daiya Cheese Mozzarella Shreds
- 1/2 an orange pepper, de-seeded and chopped
- Rinse & chop the cauliflower.
- Set aside, prepare your frying pan for the cauliflower (oil, garlic). Turn heat on low and cook for a couple of minutes, until fragrant.
- Add the cauliflower, turn up the heat just a touch, and keep an eye.
- After a few more minutes, turn the heat back down, and add your coconut milk, and cover. You’ll want to stir the cauliflower every few minutes, so don’t forget about it. 🙂
- My bread was frozen, so if you’re in the same boat, take your bread out of the freezer!
- Now, get to steppin on the pesto! Don’t forget to taste test! Mine turned out quite garlic-y, despite only using two cloves. I used a hand blender to get a nice even texture.
- “Butter” your bread.
- If your cauliflower isn’t nice and soft by now, turn up the heat and really keep an eye, stirring/flipping often. Do this until you are satisfied with the texture.
- In another frying pan, place the “butter” side down and assemble your sandwich.
Pesto first, followed by cauliflower, orange pepper, Daiya Cheese and cracked black pepper. Lastly, gently cover the top piece of bread (opposite side of the butter) with a bit more pesto.
- Place the top piece of bread on your sandwich, and gently press.
- Turn on the heat (medium/low), keep an eye, and be careful on the first flip! Ensure to gently press through out so your sandwich doesn’t fall apart. If you find that your daiya is not melting as fast as you’d like, try the following. Throw approx 1/2 tsp water into the frying pan, and cover promptly. Turn the heat down if you’re worried about it burning.
- Cut into halves, and ENJOY!
Serves 2, plus leftover pesto (great for tomorrow’s dinner!)
If the inside of my sandwich spilled out – it might look like this!