No Whey, José!

We probably make these mouth-watering sandwiches at least twice a week. This is a variation of a sandwich that Chelsea’s grandfather used to make before we were vegan, towered high with sautéed onions and mushrooms on top of thick slices of crusty sourdough bread. We like to use Tofutti brand mozzarella style cheese because it melts great and goes perfectly with the flavor of the sourdough bread.

1 small onion, sliced into rings and then cut in half

6 baby bella mushrooms, sliced

1 tablespoon margarine (we like Earth Balance or their variation Soy Garden)

6 pieces soy bacon (we use Smart Life brand)

1 large Roma tomato, sliced

2 slices Tofutti mozzarella style vegan cheese

Salt and pepper

4 slices crusty sourdough bread

2 tablespoons margarine

Saute onions in margarine until softened. Add the mushrooms until softened. Set aside in a small bowl for later. In the same pan, fry the soy bacon in margarine until slightly crispy, or how desired. Set aside. Spread margarine on outer-sides of the bread. Top with cheese and grill on medium low heat, turning once. When it’s nice and golden brown and the cheese has melted, remove from pan. Open the sandwiches and top with sauteed onions and mushrooms, soy bacon, tomatoes, and sprinkle with salt and pepper.

Serving Suggestions:

• Heat the tomato slices in the pan while you’re assembling the rest of the sandwich. We think this simple step makes the sandwich sooo much tastier