Sandwich Loaf
The famous sandwich loaf! I discovered it during a stay in Saguenay and I, a fan of tea sandwiches, I fell in love! Here is the vegan version.
Either you love it or you hate it, there’s no in-between with the sandwich loaf.
You’ll need to clean your food processor 3 times with this recipe... but it's worth it!
You might not be using completely the spreads, so I invite you to use what’s remaining in a sandwich, or even in tea sandwiches.
Prep : 1h15
Servings : 1 sandwich loaf
Ingredients
1 sandwich loaf (7 slices white bread cut horizontally) (available during the holidays, you must request it at your grocery store)
½ chick’n salad sandwich spread (see recipe below)
1 vegan ham spread recipe (see recipe below)
1 vegan egg spread recipe (see recipe below)
454 g (2 X 227 g) plain vegan Philadelphia-style cream cheese, temperate (I used Tofutti Better Than Cream Cheese)
Preparation
After making the 3 mixes (vegan chicken, ham and egg), spread each slice of bread with one of the mixes alternately. Each mixture will be spread on 2 slices of bread, which will become a 6-layers sandwich.
Mix the tempered cream cheeze well to make it creamy. Spread the cheeze on the entire outside of the loaf.
Refrigerate at least 2 hours before cutting. Cover with plastic wrap or put in an airtight container to prevent the bread from drying out.
Vegan Chicken Spread
Prep: 15 min
Servings for ½ recipe: 4 to 6 sandwiches (or 1 sandwich loaf)
Preparation: make only half of the recipe for the sandwich loaf
Click for the recipe : yourweirdveganfriend.com/blog/chickn-salad-sandwich
Vegan Ham Spread
Prep: 10 min
Servings: 4 to 6 sandwiches (or 1 sandwich loaf)
Ingredients
540 ml unsalted red beans, drained and rinsed (cooked or from a can)
2 Tbsp (30 ml) vegenaise(I used Hellmann's vegan mayonnaise)
1 tsp (5 ml) onion powder
1 tsp (5 ml) salt (only if unsalted beans were used)
1 tsp (5 ml) maple syrup
1/2 tsp (2.5 ml) smoked paprika
Ground pepper, to taste
1/2 cup (125 ml) celery, diced
Preparation
In a food processor, pour all the ingredients, except the celery. Mix until smooth and homogeneous.
In a bowl, pour the content of the food processor. Add the diced celery and mix.
Recipe by La fraîche : https://www.lafraichemag.com/single-post/tartinadeharicotsrouges
Vegan egg spread
Prep: 10 min
Servings: 4 to 6 sandwiched (or 1 sandwich loaf)
Ingredients
540 ml chickpeas, drained and rinsed (cooked or from a can)
1 Tbsp (15 ml) nutritional yeast flakes
1 Tbsp (15 ml) vinegar from the pickle jar, or white vinegar or cider vinegar (I used the one from the pickle jar)
1 Tbsp (15 ml) chopped fresh chives, or the green part of a green onion (I used fresh chives)
4 Tbsp (60 ml) vegenaise (I used Hellmann's vegan mayonnaise)
¼ tsp (1.25 ml) turmeric
¼ tsp (1.25 ml) garlic powder
¼ tsp (1.25 ml) kala namak salt, or table salt (kala namak, also named black salt, gives a taste of sulfur and therefore of egg)
Pepper, to taste
Preparation
Put all the ingredients in a food processor. Using pulses, grind until obtaining a coarse texture (you don't want hummus, but chopped chickpeas). Taste, then adjust the seasoning.
Recipe by Loounie : https://loouniecuisine.com/2019/12/21/garniture-a-sandwich-aux-pois-chiches-facon-oeufs/
