nothing makes me think of sandwiches quite like summer time. the summer sammie is my perfect summer sandwich. filled with lemony arugula, artichoke hearts, vegan mozzarella, vegan prosciutto, and a pickled jalapeño vegan mayo you are sure to love it.
Nothing makes me crave a sandwich more than summer. Hence, why I am calling this The Summer Sammie. This is truly my perfect sandwich. I love all the flavors, the way the textures work together, and anything with vegan mozzarella has my heart. The best part about sandwiches is of course you can customize this anyway you like. So, take what you like and leave what you don’t!
It’s in the Details
The beauty of a sandwich is in all the little details, the way everything works together. There are two elements in this sandwich that I feel truly help to elevate it. The lemony arugula and the pickled jalapeño pepper. The extra preparation of these two things add dimension to what would be pretty normal ingredients aka arugula and vegan mayo. Also, if you go according to the salt, fat, acid, heat theory – both of these things add just that. We have salt from the vegan mayo and salt on the arugula. Fat from the vegan mayo. Acid from the lemon juice and pickled jalapeños. Heat from the red pepper flakes and pickled jalapeños. So, these little details really help to elevate your sandwiches!
Vegan Mozzarella
For this recipe I used the Miyoko’s vegan mozzarella. It is one of my favorites and truly worth the splurge! Whenever, I make a sandwich like this I use that one because it makes such a difference. Another good brand would be from Follow Your Heart!
The Bread
I went back and forth between what bread to use. My first instinct was to use a ciabatta rolls. However, then I bought a fresh loaf of sourdough and couldn’t resist. You can of course use any bread you like, a nice loaf of Italian bread would be great too. I would also love to eat this on olive bread. Just be sure to pick a bread you like and something that works well for a sandwich, no hard to bite into bread.
More Sandwiches
Need some more sandwich inspiration? Check these out!
The Summer Sammie FAQ
- What vegan prosciutto do you use? I get it from Whole Foods it is called Plant Based Mia Green Food!
- Could I toast this? Totally! Was just keeping this recipe no cook to make it easier.
- I don’t like vegan mayo, what else can I put on here? Hummus, mashed avocado, balsamic glaze, anything you like!
- What should I put on the side? I would go with a pickle and some Harvest Snaps! My fave combo and maybe fresh watermelon, yum.
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The Summer Sammie
Ingredients
Lemony Arugula
- ½ ounce (15g arugula), small handful
- ¼ lemon juiced
- 1 teaspoon olive oil
- Salt and red pepper flakes, pinch of each
Pickled Jalapeño Mayo
- 1 tablespoon (14g) vegan mayo
- ¼ cup (30g) pickled jalapeño pepper, finely chopped
Everything Else
- 2 slices (3.5 ounces/100g) sourdough bread
- 6 quartered artichoke hearts (60g), cut in half
- ¼ block (2 ounces/58g) vegan mozzarella, sliced
- 4 slices (about .8 ounces/22g) vegan prosciutto
Instructions
- In a bowl combine the ingredients for the lemony arugula, mix with a spatula and set aside.
- In a separate smaller bowl add the ingredients for the jalapeño mayo and mix together, set aside.
- Assemble the sandwich: add half the mayo the one piece of bread, then add the artichoke hearts, vegan cheese, vegan prosciutto, arugula, add the remaining mayo to the top slice of bread and place on top.
- Cut in half and enjoy.
Video
Notes
- I like to use the Hellman’s vegan mayo.
- Vegan mozzarella is Miyokos.
- Vegan prosciutto is from Mia Green Food.
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