Chipotle and Black Pepper Crusted "Steak" Sandwiches with "Cheddar", Heirloom Tomato Horseradish "Mayo" and Watercress
This past week, my vegan immunity powerhouse of impeccable health was crumbled by some unknown virus. My throat was sore, my cough was strong, and there was more mucus coming out of my body than I was aware it could produce. I had "bear head*" for over two days. I couldn't leave my bed for almost three days. I know I was extremely ill because I also couldn't even think about food. That's my red flag. When I can't even pick up a cookbook without growing queasy, I know something's up...and that something was a violent flu that I'll hopefully never cross paths with again.
I'm not used to falling ill. It's been almost two years since any sickness nearly this strong has pervaded my tiger-like immune system. And I am one crabby motherfucker when I'm sick. I couldn't just order Jane around to bring me tea and lozenges because she was equally as ill as I. All we could do was lay in bed together and whine in between coughing fits. I'm sure it was quite a scene.
I used to fake sick all the time as a kiddo, and I was downright GREAT at doing so. Most kids just stick a thermometer under a lamp and call it a day. Not me. I busted out. I would lay a hot water bottle underneath my neck and head to raise my temperature, then hide it the second my mom came in to check my fever. It would raise me to at least 99.5 or higher. I had perfected the fake sneeze like an artform. And, (this is gross...I know) I could make it seem like I'd thrown up in bed by chewing a bunch of food and spitting it on the comforter. I was one crazy 8-year-old. But instead of seeing myself as a young slacker, I like to think that all my days at home taught me how to keep a house together and tidy while the kids are at school. It's all about the light you shed on a situation.
Gross childhood stories aside, I'm back on my feet and back in my kitchen. For this sandwich, I used the new stretchy Teese cheddar, but I'm going to be an ass and recommend using Daiya instead. I just like the taste so much better.
Happy belated Labor Day!
*(You've seen the commercials where the guy wearing the bear head represents that disconnected feeling, right? Alright. Maybe I just like the term "Bear Head".
- 1 batch of Beef Style Seitan, made in 1 large piece
- Canola Oil, for rubbing "Steak"
- Kosher Salt, for seasoning
- 1 1/2 TBSP Freshly Cracked Black Pepper
- 1 1/2 TBSP Dried Chipotle Pepper, ground
- 4 Sandwich Rolls, halved and toasted
- 8 Slices of Vegan Cheddar Cheese
- Heirloom Tomato Horseradish Mayo (Recipe Follows)
- 1 bunch of Watercress
Heat your grill, grill pan or skillet over high heat. Rub the big piece of Beef Style Seitan with the canola oil, then rub well with salt, pepper and ground chipotle. Grill the "Steak" on both sides until slightly charred, about 4 minutes per side. Remove from the grill or pan and set aside to cool for 4 minutes. Slice into 1/4 inch thick slices.
Place two slices of "Cheddar" on the bottom of each sandwich roll, the place an equal amount of "Steak" atop the "Cheddar". Wrap each sandwich tightly with foil, then place back on the grill or pan for 1 minute on each side. Remove the sandwich from the heat and unwrap it, the add the Heirloom Tomato Horseradish Mayo and watercress to the sandwich. Serve.
- 1 large Heirloom Tomato, seeded
- 1 cup Vegan Mayo
- 1 TBSP Whole Grain Mustard
- 2 TBSP Horseradish, drained
- Salt and Pepper, to taste
Using a food processor, puree all of the ingredients except the salt and pepper until fully blended. Season to taste with salt and pepper. Cover and refrigerate at least 30 minutes before serving.