Name that sandwich!


UPDATE: The contest has come to an end, stay tuned for our next giveaway. ๐Ÿ˜‰ The winner will be posted shortly!

Because we’re doing a vegan food truck and because it’s Vegan MOFO, we are launching contest giveaway #1. Winner of this contest gets a vegan pecan pie!

The inspiration for this contest is: Sandwiches!

We at Ste Martaen love sandwiches and we’ll smack anything in between two pieces of bread. (We’re also looking for any excuse to use Veganaise.)ย  We are looking for a sandwich to feature on the Food Truck.ย  So, not only will you win a vegan pecan pie, but your winning sandwich entry will be featured on the Food Truck Menu!


Post your sandwich concept/recipe and sandwich name in the comments section of this post.

Contest Rules:

  1. All sandwich entries must include 100% vegan ingredients, if we are “veganizing” you must include a vegan substitute.
  2. If you are suggesting a recipe from a cookbook, please be kind enough to list the title and author of the cookbook.
  3. Your sandwich idea does not have to include a recipe, however your concept/idea must be clear enough for us to make a sandwich from it.
  4. All entries must be submitted by midnight on Wednesday, November 10, 2010.

Domestic Shipping Only.

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17 comments on “Name that sandwich!”

  1. Kandiss

    Soft whole grain bread and crisp, crisp hearts of romaine or iceberg lettuce with buffalo chicken salad – chopped chicken style seitan, chopped celery, red onion or scallions, maybe some crisp shredded and chopped raw cabbage, all mixed together in a buffalo mayo…some delicious concoction of buffalo sauce and veganaise. add a few slices of tomato, maybe? I’ve never had this but dear god I want it.

  2. Kandiss

    oh, my sandwich needs a name! How about Kandiss’s Crazy Delicious Buffalo Chicken Salad Sandwich, because I want a sandwich with my name on it. Or you could just call it a Zesty/Spicy/Awesome/Badass Buffalo Chicken Salad Sandwich and put my picture next to its name on the menu. Just saying.

  3. Jordon Justice

    The Hot & Cold / The Cool Heat / The November Summer.
    From the bottom up:
    Chik’n Seitan patty with Buffalo Sauce. Needs to be crispy, warm, and spicy (at least somewhat so),
    Sliced Red Pepper,
    Between a thick bun.
    This puts the heat of the patty and the red pepper at the bottom so you taste it first. Then as you crunch through the lettuce you reach the tomato and Veganaise to cool things off.
    I’m also not married to the names if there are better suggestions.


  4. mark

    I have the perfect sandwich for you. It’s a Chicago classic and one that you’ll get to utilize Veganaise on. It’s also something I’ve been waiting for for a very long time.

    The Vegan Jibarito!

    I’m thinking the wikipedia page will provide you with the basic composition and you guys can make the obvious substitutions to make it classic or do your own spin.

  5. mark

    I’d also be partial to a tofu salad sandwich. Chewy roasted tofu chunks bathing in veganaise. Maybe some red onion, dill, celery, supremed lemon… Perhaps in a wrap?

  6. Diana

    Below is my favorite sandwich creation! I love these sandwiches and hope you do too. ๐Ÿ™‚

    Dianaโ€™s Awesome Veggie Sandwiches

    4 slices of your favorite bread
    3 Tbsp Earth Balance (or to taste)
    Parma! Vegan Parmesan by Eat In The Raw (to taste) or other vegan parmesan/seasonings
    Pinch of garlic salt (optional)
    Freshly chopped organic dill (or dried)
    Tofutti Better Than Sour Cream
    1 small or medium organic cucumber, thinly sliced
    1-1 1/2 organic avocados (depending on taste)
    Thinly sliced red onions (to taste) and/or onion sprouts or other sprouts

    Mix Earth Balance in a small bowl with the vegan parmesan and garlic salt until it is all combined and spreadable. Heat skillet on medium. Spread butter mixture onto one side of each piece of bread. Place bread butter-side-down onto skillet. Grill both sides of bread until toasty brown. Set bread slices on a plate and allow to cool for a couple minutes. Spread sour cream onto the buttered sides of each piece of bread. Sprinkle with dill. Place cucumbers to cover 2 entire slices of bread. Slice avocados and place on top of cucumbers. Add onions/sprouts and top with other slices of bread, sour cream sides down (obviously). Share with a friend and enjoy!

    Makes 2 sandwiches.


    -Add slices of grilled/seasoned tempeh or very firm tofu, Tofurky, veggie bacon or any other vegan meat substitute
    -Add other fresh veggies like red or green peppers
    -Add hummus or use hummus in place of sour cream/dill

    I like to load mine up with lots of avocado and some sort of meat substitute. I have also used thinly sliced tempeh pan cooked with a little oil and Old Bay seasoning โ€“ tastes almost like a fish or crab cake sandwich!

  7. Tara

    A vegan version of the classic Chilean Lomito sandwich.

    Shredded seitan subs for the pulled pork, which is served on a bun smeared with a copious amount of mashed avocado, topped with sliced tomato and vegan mayo.

  8. Jennifer Rice

    Fried Green Tomato Sammich!!!
    I made one of these from homegrown heirloom green tomatoes and man it was delish!
    Slice, batter, and fry Green Tomatoes
    ( I used egg replacer/cornstarch/soymilk and chick pea flour and bread crumbs)
    Bread of your choice
    Spicy Garlic veganaise aioli
    Vegan pepper jack cheese
    YUMMY Goodness!

  9. Jennifer Rice

    Meat Loaf and Smashed Potato Sammich
    Sliced Field Roast Meat Loaf
    Vegan Cheddar Cheesy Garlicky Smashed Potaoes
    Bread of your Choosing
    Put a little spicy bbq sauce on the meatloaf side
    Put a little veganaise on the potato side
    best when eaten hot
    but pretty darned tasty cold.

  10. Pingback: The Soul Veg/Ste Martaen Food Truck: An Interview with Ste Martaen’s Owners « Second City Vegan

  11. meerkat

    Here is my go-to sandwich.

    Avocado Sandwich: Nasoya eggless mayonnaise, mustard, 1 or 2 tomato slices depending on size of bread, chunks or slices of ripe avocado, and imported German basil sunflower spread. Tricky part is living somewhere they sell the sunflower spread.

  12. Alexis

    This is a recipe from my cooking blog…

    Vegan Reuben Sandwich with Russian Dressing

    * Ingredients (for Russian dressing):

    * 1/2 cup Vegannaise
    * 1 1/2 tbsp ketchup
    * 1 tbsp tomato paste
    * 1 tbsp apple cider vinegar
    * 1 tbsp olive oil
    * 1/2 tsp onion powder
    * 1/2 tsp garlic powder
    * 1/4 tsp dry ground mustard seed
    * 1/4 tsp ground white pepper
    * 1/4 tsp allspice
    * 1/4 tsp turmeric
    * 1/4 tsp paprika
    * 1 tsp agave nectar
    * 1 1/2 tsp fresh chopped dill
    * 1 1/2 tsp fresh chopped chives
    * 1 1/2 tsp fresh lemon juice

    * Ingredients (for sauerkraut):

    * 1 cup sauerkraut, squeezed dry
    * 1 tbsp vinegar
    * 1 clove garlic, minced
    * kosher salt (to taste)
    * cracked pepper (to taste)

    * Ingredients (for filling of sandwich):

    * Olive oil, to taste
    * kosher salt, to taste
    * 1/3 small white onion, thinly sliced
    * 1/2 green pepper, thinly sliced
    * 1/2 cup mushrooms, sliced
    * 1 cup spinach
    * Sliced seitan (either homemade or from store – I made it from scratch)

    * Ingredients (for building sandwich):

    * sliced rye bread
    * vegan butter, to taste
    * vegan cheese, sliced
    * dill pickle, on the side

    * Recipe (for Russian dressing):

    1. Combine all ingredients. Mix well.
    2. Set aside.

    * Recipe (for sauerkraut):

    1. Combine all ingredients. Mix well.
    2. Set aside.

    * Recipe (for filling of sandwich):

    1. Heat skillet with salt. Once hot, add the olive oil, onion, and green pepper.
    2. When onion starts to become translucent, add the spinach and mushrooms.
    3. Once all ingredients are cooked, set aside.

    * Recipe (for building sandwich):

    1. Butter each side of the rye bread and toast each side on a skillet.
    2. Take once piece of bread and put three slices of seitan as the first layer. Next, put the sauerkraut mixture and then the filling mixture. Lastly, put two slices of cheese. Place another slice of the rye bread on top.
    3. Microwave the sandwich until the cheese melts.
    4. Once melted, take the top slice off and add Russian dressing to taste. Place the top piece of bread back on the sandwich.

  13. Rebecca

    Here’s my sandwich recipe… you’ll have to come up with details, but here are the basics:

    Bun: Whole Grain
    Patty: Black Bean patty! Add a bit of sugar and cinnamon to make it a bit sweet.
    Toppings: Red Leaf Lettuce, Spinach, Argula and other slightly bitter greens; tomato and onion
    Sauce: Jerk-style sauce (allspice, hot peppers, garlic, cloves, nutmeg, vinegar, etc.) you can also blend it with soft tofu and chopped fresh bell peppers to give it more of a guacamole consistency.

    Serve with sweet potato fries and some jerk dipping sauce on the side!

    Call it… THE WICKER PARK JERK! Haha!

  14. Leah Patriarco

    A patty made from mashed chickpeas and tomato sauce (with any binders and Italian seasonings needed) that is lightly pan-fried.

    A slice of cheese, maybe the smoked gouda or muenster, on top and fresh basil. There could also be roasted red pepper slices and/or pesto.

    For a name maybe “Il Maestro.” The sandwich is vaguely Italian and il maestro means “the master” in Italian. Maestro is also my cat’s name. ๐Ÿ™‚

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