Chipotle & Black Pepper-Crusted Vegan Steak Sandwiches with Cheddar, Heirloom Tomato Horseradish Aioli & Watercress

This past week, my vegan-fueled, powerhouse immune system was defeated by some unknown virus. My throat was sore, my cough was strong and there was more mucus coming out of my body than I knew it could produce. I had "bear head*" for over two days, and couldn't leave my bed for almost three. I know I'm extremely ill when I can't even think about food. That's my biggest red flag. I couldn't even crack open a cookbook without growing queasy. I will hopefully never again cross paths with that violent flu. 

I'm not used to falling sick. It's been almost two years since any illness pervaded my tiger-like immune system, and I am one crabby motherfucker when I'm sick. I couldn't cry out for anyone around to bring me tea and lozenges because my roommates were equally as ill as I. I'm thanking the universe that I have my own bathroom. The only things any of us could do were lay in separate rooms and whine in between coughing fits. I'm sure it would have been quite a scene. 

I used to fake sick all the time as a kiddo, and I was downright GREAT at it. Most kids just stick a thermometer under a lamp and call it a day. Not me. I pulled out all the stops. 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 reliably raised my core body temperature to 99.5F or higher. I perfected the fake sneeze as an art-form unto itself. 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. 

Instead of seeing myself as a young slacker, I like to think my "sick days" at home were true lessons in Method Acting. By proxy, I also learned how to keep the house tidy once everyone left the house. 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".

 Chipotle & Black Pepper-Crusted Vegan Steak Sandwiches with Cheddar, Heirloom Tomato Horseradish Aioli & Watercress

• 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.

 

Heirloom Tomato Horseradish Aioli

• 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 whipped/blended. Season to taste with salt and pepper. Cover and refrigerate at least 30 minutes before serving.