if you haven't noticed by now, i'm a big fan of sandwiches. they are easy, inventive, and of course delicious with just about anything. i came up with this idea after eating too much bland, veggie sandwiches. i wanted something that had a little bit of a kick to it.
i mean, really...is it that hard to serve us fine vegans something kick-ass?
i think not.
pepper pressed mock duck sandwiches w/ rosemary potato chips
1 large baguette – gutted (remove the inner breading so it’s not too thick)
1 large can of roasted mock duck – or you can use seitan
½ red pepper – sliced
½ yellow pepper – sliced
½ orange pepper – sliced
½ Vidalia onion – sliced
1 cup cracked black pepper
¼ tsp crushed red pepper
1 tbsp smoked paprika
1 tsp garlic powder
cashew cream sauce OR horseradish sour cream
4 large white potatoes
½ cup fresh rosemary – chopped
in a small bowl combine your black pepper, red pepper, paprika and garlic powder.
In another small bowl combine your rosemary with 1 tbsp sea salt (you may need more, depending on how salty you like your chips).
remove your roasted mock duck, drain and pat very dry. cut into larger bite size slices.
set your deep fryer to 375. slice your potatoes very thin and let sit in water until you are ready to deep fry. Once the fryer is ready, begin to drop in slcies, 3-4 at a time. you will want to have two different plates as the best way to make chips is to double fry them. so once each batch is finished frying, remove and let drain. do this routine until you are ready to begin the entire batch again. then once you remove the 2nd round of frying, sprinkle with the salt/rosemary mixture. set aside.
in a large skillet heat your oil to almost smoking and begin to cook your peppered mock duck. you want to try and sear it, as you want to make sure the pepper mixture stays in tack with the mock duck. do this for approximately 4-6 minutes, depending upon your skillet’s heat level.
once you have gotten the mock duck darkened on each side you can add your peppers and onions. cook until they are al dente. feel free to add a little salt, if you’d like.
slice your baguette into 3-4 larger sections. slice open and take out the excess bread. brush the inside with a little olive oil, toss into a 400-degree oven to toast for 3-4 minutes.
spread whichever cream sauce you choose (we highly recommend the horseradish sour cream). layer the mock duck, then peppers and onions. add a little more creamy sauce on the top.
serve with your rosemary chips and an ice cold dark beer.