Another vegan sandwich! This time with roasted vegetables and mushrooms. I wanted to use some smoky, spicy flavors as well as pairing it up with something strong like fennel pollen, so I went with chipotles since they were in my fridge. If you want even more fennel goodness swap out the onion for thinly sliced fennel and treat it the same way. All in all the roasted mushrooms felt very meaty and filling, the fennel onions were perfect and the broccolini and red bells gave a lot of body to the sandwich. The chipotle bean spread added a nice smoky kick and there was enough bean spread left over for me to eat today as a snack with pita chips.
½ lb cremini mushrooms
1 bunch broccolini
1 medium onion
1 can great northern beans
2 chipotle peppers in adobo
1 red bell pepper
Some lettuce, herb mix, spring mix whatever
1 loaf of sourdough bread in the shape of a giant submarine sandwich, or really whatever bread you want
Okay to get started get the oven up to 400 degrees. Slice the mushrooms and toss them with a bit of olive oil and salt and pepper, spread out on a pan and put them in the oven. Get a pot of water boiling and blanche the broccolini for a 2 minutes, take out and dunk into an ice bath, then toss them with olive oil and salt and pepper, place them on a pan and put them in the oven too. While they are in the oven drain and rinse a can of great northern beans (or any white bean really) and put them in the food processor with 1 tbsp of olive oil, 1 tsp of salt and the chipotle peppers, start blending and add coconut milk until it becomes a smooth yet thick paste, almost like hummus. Slice the onion thin and add to a pan with olive oil, salt, pepper and fennel pollen and start to sweat them down. Slice the tomato super thin and set aside. Cut the red bell pepper in half and remove the seeds and the white parts inside.
Now after about 20 minutes swap your oven over to broil. Crank it up high and add your bell pepper into the oven. I just moved some of the mushrooms over and put them onto the same sheet pan. Pay attention now you are going to have to pull things as they come ready. Cut your bread loaf in half but leave one edge connected like a hinge, spread it out and slather the bean paste on both sides. When the broccolini looks ready pull it, chop it in half and spread it out on the bottom of the loaf. Pull the mushrooms next and spread them into a layer on top of the broccolini. Take the softened onions off the stove and spread them on top of the mushrooms. Now add the tomatoes and the lettuce mix. At this point my red bell was ready so I pulled him from the oven and placed him in a plastic Ziploc bag. I waited about 10 minutes for him to cool down, peeled the skin off of him, sliced him up and added him to the sandwich. At this point everything should be cool enough to eat. Close it up, slice into single portions and enjoy.