BLAT Sandwich
Featured Product
Ancient Grain A classic combo made vegan with thin-sliced eggplant in a smokey marinade, romaine lettuce, roma tomato and mashed avocado on Ancient Grain bread
Ingredients
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½ Eggplant (5 oz.)
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1 Tbsp. Avocado Oil
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2 Tbsp. Tamari
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1 1/3 Tbsp Apple Cider Vinegar
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2 Tbsp. Maple Syrup
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2 Tsp. Liquid Smoke
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1 ½ tsp. Smoked Paprika
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1 tsp. Garlic Powder
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Freshly Cracked Black Pepper to taste
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Sea Salt to taste
Eggplant Bacon
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2 Slices Canyon Bakehouse Ancient Grain Bread, toasted
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1-2 Tbsp Vegan Chive Cheese (optional)
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2 Tbsp. Mashed Avocado
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2 Slices Roma Tomato
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2 Romaine Lettuce Leaves
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2 Slices Eggplant Bacon
Sandwich
Directions
- Preheat an oven to 250 degrees and line a baking sheet with parchment paper.
- Cut the eggplant lengthwise into quarters and use a mandolin slicer to create thin strips. Lay them on the prepared baking sheet.
- In a mixing bowl, whisk together the remaining sauce ingredients.
- Using a brush, coat both sides of the sliced eggplant generously with sauce. Bake for 10-20 minutes. Flip and bake 5-15 minutes more until crispy and golden brown. Transfer to a cooling rack.
- To assemble the sandwich, spread a layer of vegan chive cheese (if using) on one slice of toasted bread. Spread the other with leftover sauce.
- Add the mashed avocado to the sandwich and layer with tomato slices, lettuce and eggplant bacon.
Difficulty: Easy
Prep: 10 min
Cook: 35 min
Servings: 1