M.A.L.T. Sandwich with Sriracha Aioli
Author: Rachel Carr
Prep time:
Cook time:
Total time:
Serves: 2 servings
- ¼ cup vegan mayo (I am using Follow Your Heart Veganaise)
- 1 Tablespoon sriracha
- pinch salt
- 8 large trumpet or king oyster mushrooms (you can substitute 2-3 portobello caps if you prefer)
- 2 Tablespoons olive oil
- 1 medium tomato, cut into thick slices
- 1 small head of romaine or butter lettuce
- 1 avocado, pitted and sliced
- 6 pickles
- 4 pieces of whole wheat bread, toasted
- In a small bowl, mix the mayo, sriracha and salt until smooth. Set aside.
- Preheat oven to 350 F.
- Slice the trumpet mushrooms lengthwise and toss in olive oil, salt and pepper.
- Place mushrooms on a sheet pan and place in the oven for about 10 minutes.
- Roast until tender. Remove from oven and set aside until ready to use.
- Take the toasted bread and spread some of the sriracha aioli onto each slice.
- Arrange ½ the avocado and mushrooms onto one side of the bread.
- Top with 2-3 slices of the tomato, 2-3 pieces of lettuce, and 1 or 2 pickles.
- Put the final piece of bread on top to finish the sandwich.
- Cut in half and hold in place with sandwich picks if desired.
Recipe by Plant Craft at https://www.rachelcarr.com/m-a-l-t-sandwich-mushroom-avocado-lettuce-tomato/
3.5.3208