ELT - Eggplant, Lettuce and Tomato sandwich
I had a beautiful heirloom tomato I needed to use and started thinking about a sandwich. I wanted something other than the tomato and lettuce and though about a BLT.
Servings: 2
Ingredients
- 4 Slices Sour dough bread
- 8-10 Slices Eggplant bacon
- 2 Slices Heirloom tomato Cut 1" thick
- 2 Lettuce leaves I used Romaine
- 2 TBSP Vegan mayonaise I used Grapeseed Veganaise
Instructions
- Eggplant bacon takes a considerable amount of time. I make eggplant "meats" ahead of time and have them on hand. This recipe is not including the eggplant bacon recipe. Look for my butcher and deli recipes.
- Put the bread in the toaster and set it for medium.
- Place eggplant bacon strips under a broiler for 5 minutes at 400 ° F.
- Peel and slice the tomato reserving leftover for something else.
- Wash and tear lettuce to fit on sandwich.
- Apply mayonaise to the top slices of the sandwich bread.
- Place broiled eggplant on the bottom slice of sandwich bread. Follow with tomato then lettuce.
- Place top piece of bread and secure each side with a toothpick and olive then slice the sandwich in half.
Notes
This is a Snap Pea Sheep recipe.
Variations:
Add a smear of avocado to the bottom slice.
Add a thin shaving of Vidalia onion.
Add another slice of bread in the middle with mayo or avocado on both side then additional tomato and lettuce to make this a club sandwich. Secure the sandwich with toothpicks and cut into four triangles.
If making the club sandwich you might want to add pimento "no cheese" or marinated oyster mushrooms instead of more eggplant.