SPICY MAITAKE STEAK SANDWICH

image MAKES 4 SANDWICHES

Steak sandwich? Yes, please! You can use any flavor option in the Barbecued Maitake Steak recipe—they are all winners. My favorite is the Bulgogi. What can I say? I have a weakness for Asian flavors. —DEREK

4 soft sub rolls, each about 6 inches long

½ cup Plant-Based Mayo (here) or store-bought, such as Just Mayo

8 slices (8 ounces) plant-based cheese, such as Follow Your Heart pepper jack

½ red onion, sliced thin on a mandoline

Barbecued Maitake Steaks (here), sliced thin

4 whole medium dill pickles, sliced on an angle into ovals

½ cup Kimchi Mayo (here)

2 jalapeño chiles, sliced thin on an angle

SEED THEM IF YOU LIKE IT MIND

1 cup fresh cilantro and/or mint leaves

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

image Preheat the oven to 350ºF. Cut the sub rolls in half lengthwise, leaving the two halves attached on one side. Place on a baking sheet and spread 1 tablespoon plain mayo on the inside of each half of each roll.

image Tear each cheese slice in half and lay two halves over the mayo on the rolls. Bake until the rolls are toasted and the cheese melts, 5 to 10 minutes.

image Meanwhile, soak the sliced onions in ice water for 5 to 10 minutes. (This process tames the sharp bite of the onions and crisps them up a bit. Trust us—it makes them taste better.)

image To make your sandwiches: Add a layer of the sliced barbecued mushrooms to each roll, then some pickles and onions. Lather on some kimchi mayo, then top with jalapeño, fresh herbs, and salt and pepper. Serve whole or cut in half. To take it with you, wrap it in foil, and grab and go.

Pro Tip

You can slice and sear the maitake steaks a day or two ahead. The kimchi mayo can be made a week ahead and refrigerated.