The Open-Faced Sandwich I Didn’t Know I Was Missing

I’ve never been a fan of mayonnaise. I’ve never been one to slather it thickly on a sandwich or sneak a spoonful of it or use it, heaven forbid, as a dip. Blech! Even recipes that rely on large amounts of it for creaminess (potato salad; slaw) make me nervous. I don’t want to taste it, I just want to use it as a glue on a sandwich or as the otherwise unnoticeable base of a salad or slaw.

But then I discovered the tomato-mayo open-faced sandwich. I could ask where it’s been all my life, but I already have the answer: in the American South, served up on a hot day, probably alongside a pitcher of sweet tea.

That’s why I — Yankee by birth, Midwesterner by college/first-job choice, Mid-Atlantic…er… by current situation — was unfamiliar with it. But man, I was missing out. Because when you take delicious, quality bread, toast it gently, spread it with mayo, heap on freshly sliced tomatoes, and sprinkle a little salt on top, you get a transcendent summer sandwich.

The return of warm-weather lunches. 🌱🍅😍 #whatveganseat

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Now, tomato-mayo sandwich purists might balk at my usage of anything but grocery store white bread, but come on, that’s not my style. I used a white sourdough here and it was perfection. I recommend something neutral in flavor; this isn’t the place for your seven-grain swirled rye masterpiece.

In case you’ve never made one before, here is my take on this summer delight. I can’t wait till I have my own garden-fresh tomatoes to use in it. Come on, summer!

Vegan Tomato-Mayo Sandwich

Serves 1

  • 2 pieces neutral-flavored bread
  • 1-2 TB vegan mayonnaise (I like Just Mayo)
  • 1 tomato, thickly sliced
  • Sea salt to taste
  • Pepper flakes (optional; I like piment d’espelette)
  • Sprouts (optional)

Method

Lightly toast bread. You want it just a bit crispy, but not at all blackened. Spread mayo on one side of each slice to taste, then layer on the tomato slices and sprouts (if using). Sprinkle sea salt and pepper flakes (if using) on top. Eat and enjoy.

PIN ME!

Vegan open-faced tomato-mayo sandwich // govegga.com

 

 

 

 

 

 

 

 

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Better-Than-Your-Average Potato Salad

I live for summer. For a few blissful months, I’m enveloped in the warmth of our personal star, tilting my head to the sky every time I’m outside. It’s the one time of year I don’t have to deal with my perpetual coldness. (Don’t even talk to me about air conditioned buildings!) I love the heat!

I also love typical summer foods: corn on the cob, salads with garden-fresh veggies, grilled everything. And, now that I’m vegan, potato salad. I stand firmly by the belief that vegan potato salads are orders of magnitude better than those gloppy, mayonnaise-y, sad non-vegan versions that are ubiquitous at summer barbecues. This version is an update on the potato salad I made five (!) years ago, and it’s full of crunchy veggies to counter the fork-tender potatoes. Dijon mustard gives this salad a kick, and a touch of vegan mayo adds just enough creaminess to keep everything together. I love this potato salad, and I hope you will, too!

Better-Than-Your-Average Potato Salad

Better-Than-Your-Average Potato Salad
Serves 3-4 as a side dish

1 1/2 lbs red potatoes, skin still on, chopped into bite-size pieces (about 3/4″)
1/2 small red onion, diced finely
3 stalks celery, diced finely
A handful green beans, chopped into 1″ pieces
2 tablespoons Dijon mustard, separated
1 tablespoon white vinegar
2 tablespoon vegan mayo
1/2 tablespoon agave nectar
1/2 – 3/4 teaspoon salt
A few dashes freshly ground black pepper

Put a medium-sized pot of water on high heat while you prepare the potatoes and other veggies. Just before the water boils, add the potatoes to the pot and boil for 7-10 minutes or until the potatoes are just fork-tender. Remove from heat and strain in a colander. Rinse briefly with cold water and let sit while you finish chopping the veggies.

In a small bowl, whisk together the vinegar and one tablespoon of the Dijon mustard. Transfer the potatoes to a large bowl and slowly pour the vinegar-Dijon mixture over the potatoes, stirring to distribute it evenly. Let the potatoes sit while you mix the mayo, agave nectar, salt, black pepper, and remaining tablespoon of mustard in the small bowl. Add the chopped onion, celery, and green beans to the potatoes, and then pour the mayo mixture over everything. Stir to coat evenly.

Refrigerate the potato salad until cold. If you’re serving it the next day, you might want to add an additional tablespoon of Dijon — the flavors lose intensity over time.

Better-Than-Your-Average Potato Salad

Enjoy outdoors on a sunny day! Be sure to double (or even triple) the recipe if you’re serving to a large crowd.

Summer Lovin’ (Part Two)

One more reason that summer is my favorite season of all the seasons that ever seasoned:

I’m not sure there’s anything more relaxingly enjoyable than reading a good book (Vanity Fair) in the great outdoors while sipping a delicious homemade iced coffee.

Summer, don’t ever leave me.