August is National Sandwich Month! Although the modern concept of a sandwich using slices of bread can be traced to 18th century Europe, the use of some kind of bread or bread-like food to encase another food, or used to scoop up another food, long predates the 18th century, and is found in numerous older cultures across the globe. The ancient Jewish sage Hillel the Elder is said to have wrapped meat from the Paschal lamb and bitter herbs between two pieces of old-fashioned soft matzah during Passover in the manner of a modern sandwich. Flat breads have long been used to scoop or wrap small amounts of food while eating throughout Asia and Africa.
Sandwiches as we know them were named after English aristocrat John Montagu, the 4th Earl of Sandwich. (Sandwich is a town on the River Stour in the Dover in south-east England.) It is said that he ordered his valet to bring him meat tucked between two pieces of bread, and others began to ask for “the same as Sandwich!” It is commonly said that Lord Sandwich was fond of this form of food because it allowed him to continue playing cards while eating, without using a fork and without getting his cards greasy from eating meat with his bare hands, but it’s possible he was actually in the habit of eating the food while sitting at his desk while working. Before being named after the Earl of Sandwich, this type of food was simply known as “bread and meat” or “bread and cheese”.
Your protein of choice – Soy Curls, tofu, or TVP – is right at home in these easy-to-make vegan Chicken-Free Salad Sandwiches from Everyday Vegan Eats by Zsu Dever. You can take a step back in time to the eighties and stuff the filling into a tomato or just add it to a bed of crisp green salad. Of course, it’s also fantastic between two slices of bread or served in lettuce cups.
Ingredients:
- 4 cups coarsely chopped tender soy curls, marinated tofu, or savory tvp, cooled thoroughly
- 2 celery ribs, finely chopped
- 1/2 small onion, finely chopped
- 1/2 small red bell pepper, cored, seeded, and finely chopped
- 3/4 cup vegan mayonnaise
- 1 tablespoon sweet relish
- sea salt and fresh ground black pepper
- 8 slices toasted bread, gluten free bread, or butter lettuce
Preparation:
- In a large bowl, combine your protein of choice with the celery, onion, bell pepper, mayonnaise, relish, and salt, and pepper to taste. Set aside for 10 minutes to blend the flavors.
- Make sandwiches with the mixture, using either toasted bread or lettuce cups.
Serves 4
From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.