Open-Faced Roasted Tomato Sandwiches

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Tomato sandwiches are a summer staple in the South. A twist on the classic – these easy open-faced sandwiches are topped with juicy roasted tomatoes and a vegan lemon, garlic, and mayo spread.

What’s a tomato sandwich?

Tomato sandwiches are a Southern staple during the summer months. They’re classically made with white sandwich bread (nothing fancy), thick slices of tomato, mayonnaise, salt, and pepper.

What do I need to make this recipe?

You’ll need a large tomato, olive oil, kosher salt, pepper, vegan mayo, lemon juice, a clove of garlic, and sliced bread.

What kind if tomato should I use?

Large slicer varieties like beefsteak tomatoes work best in this recipe.

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Which kind of vegan mayo should I use?

My favorite vegan mayo brands are Follow Your Heart, Just Mayo, and Hellmann’s (I believe they label it as ‘vegan dressing and spread’ now).

How to make these vegan roasted tomato sandwiches

1.) Preheat your oven to 350F.

2.) Lay out slices of tomato on a parchment-lined baking sheet and brush with olive oil. Lightly sprinkle with salt & pepper. Bake in the oven for 20 minutes.

3.) Whisk together mayo, lemon juice, and garlic.

4.) Spread mayo mixture on toasted bread, top with tomatoes, and enjoy!

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What should I serve with roasted tomato sandwiches?

Vegan Caesar Salad

Vegan Tuscan-Inspired Pasta Salad

Lemony Chickpea and Cucumber Salad with Dill

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Roasted tomato sandwich

Open-faced Roasted Tomato Sandwiches

Hannah
Tomato sandwiches are a summer staple in the south. These easy open-faced sandwiches are topped with juicy roasted tomatoes and a vegan lemon, garlic, and mayo spread.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, Southern
Servings 1

Ingredients
  

  • 1 large tomato
  • Olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup vegan mayo
  • 1 tbsp lemon juice
  • 1 clove garlic minced
  • Sliced bread toasted

Instructions
 

  • Preheat oven to 350F
  • Lay out slices of tomato on a parchment-lined baking sheet and brush with olive oil. Lightly sprinkle with salt & pepper. Bake in the oven for 20 minutes
  • Whisk together mayo, lemon juice, and garlic
  • Spread mayo mixture on toasted bread, top with tomatoes, and enjoy!
Keyword roasted tomato sandwich, tomato sandwich, vegan tomato sandwich

Green Sandwich with Vegan Pesto Cream Cheese

1 Comment

Making this pesto cream cheese is as simple as locating your favorite brands of non-dairy cream cheese and vegan pesto. Yep, most pestos aren’t vegan (or even vegetarian) due to the inclusion of parmesan cheese. Authentic parmesan cheese is made with animal rennet, an enzyme that’s found in the lining of a goat or calf’s stomach… But it’s easy to find a great vegan pesto at a variety of stores, or you could always make your own if you find yourself with lots of basil and a bit of time.

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Not sure which non-dairy cream cheese to buy? I’ve tried a bunch over the years, and am always here with the recommendations! Since you’re mixing it with pesto, you can get away with a cream cheese that’s good but not your favorite. Ultimately, you just have to explore a bit with vegan options to find what you like! Hate one brand? Try another next time it’s on sale, or mix up how you’re serving it. If you have been eating dairy cream cheese on plain bagels your entire life, it’s going to be a bit hard to find a vegan cream cheese that replaces that experience 1:1 at first. Try it on a bagel sandwich with lots of fresh herbs, capers, veggies, red onion, vegan deli slices, carrot lox if you’re feeling adventurous, or whatever tickles your fancy. Or, duh, mix it with pesto and make this!

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Ingredients:

  • Sliced bread
  • Non-dairy cream cheese
  • Vegan pesto
  • Fresh lemon juice
  • Fresh ground black pepper
  • Cucumber, sliced
  • Avocado, sliced
  • Arugula

Instructions:

  1. Toast your bread. While it’s toasting, whisk together equal parts cream cheese and pesto, a squeeze of fresh lemon juice, and a few cracks of pepper. Adjust amounts depending on how many sandwiches you’re making.
  2. Spread pesto cream cheese on bread, top with veggies, and eat!

Buffalo Cauliflower & Ranch Coleslaw Pretzel Hoagies

2 Comments

Crispy buffalo cauliflower and creamy herb ranch dressing, all rested on a buttered and toasted pretzel bun. Put that on your plate! Okay, I’ve been watching too much Mrs. Maisel. But really, put this on your plate!

I deliberated over what to call this for way too long. Is it a roll? A po’ boy? A… sub? I almost settled on sandwich. But nay, it is no simple sandwich – it is a hoagie! (Still open to suggestions from any sandwich connoisseurs out there.)

Every time I make buffalo cauliflower, I feel like I’m left with SO much batter. I think this recipe makes the perfect amount of batter for a small or medium head of cauliflower.

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Serves: About 4 – Prep Time: 10 minutes – Cook Time: 45 minutes

For the Buffalo Cauliflower:

  • 1 medium head cauliflower (about 3 cups), chopped into bite-sized pieces
  • 3/4 cup plant milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup hot sauce (I like Frank’s RedHot)
  • 1 tablespoon vegan butter, melted

Instructions:

  1. Preheat oven to 450F.
  2. Whisk together batter ingredients (all but cauliflower, hot sauce, and butter) in a medium-sized bowl.
  3. Evenly coat each piece of cauliflower in the batter, and place them on a parchment-lined baking sheet, being careful not to let the pieces touch.
  4. Bake for 20 – 25 minutes, flipping halfway. If the batter is falling off, just bake them a bit longer before flipping.
  5. Whisk together melted butter and hot sauce. Pour mixture over the cauliflower and lightly toss to coat with tongs or a spatula.
  6. Bake for another 20 – 25 minutes, flipping again halfway, until crisp.
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For the Herb Ranch Dressing & Coleslaw:

Make this while your cauliflower is baking!

  • 1 cup vegan mayo
  • 3 tablespoons plant milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons dried chives
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 16 oz coleslaw mix (one large bag)

Instructions:

  1. Mix ranch ingredients (all except for the coleslaw) together in an airtight container.
  2. Stir 1/2 cup of the ranch dressing into the coleslaw mix. Taste and add more dressing or salt/pepper if you’d like. I like having lots of this ranch leftover to drizzle on top of the sandwiches, or just to save for later.

Assemble the Hoagies:

Butter and toast your bread*, scoop in the ranch coleslaw, and top with buffalo cauliflower. Finish with sliced green onions, parsley, more ranch, more hot sauce, or whatever ya fancy. Enjoy!

*You don’t have to use pretzel buns, but Pretzilla makes vegan ones that come in a 4 pack. I’ve been able to find them at Whole Foods and Publix!