SOUTHWEST PHILLY CHEESESTEAK

image MAKES 4 SERVINGS

AGREAT GAME DAY RECIPE or my go-to when having a big, casual gathering at home, this sandwich is made with thinly-sliced Mushroom and Herb Roast (here) and a generous layer of chipotle mayonnaise. And of course, any good Philly sandwich wouldn’t have much clout without super melty cheese. Here I use our Tomato Chao Slices, but any vegan cheese slice will do the trick: just be sure it melts well, and you’ll be in business. When picking up ingredients for the sandwiches, look for a crusty French roll, not a hard-sided baguette—you want something nice and soft and easy to bite through. At the last minute, I’ll often decide to double the chipotle mayonnaise recipe because it’s such a great condiment on hot dogs or hamburgers, and a nice dip for fresh veggies.

½ cup vegan mayo

1 chipotle pepper in adobo

1 tablespoon freshly squeezed lime juice

1 tablespoon safflower oil

1 yellow onion, sliced into half-moons

¼ pound cremini mushrooms, sliced

1 green bell pepper, sliced into strips

1 jalapeño pepper, sliced into rings

4 cloves garlic, minced

1 tablespoon sea salt

1 loaf vegan crusty French bread, cut into 4 sandwich-size pieces and slit down one side

½ pound Mushroom and Herb Roast (here) or Field Roast Celebration Roast, sliced as thinly as possible

8 slices Tomato Cayenne Chao Cheese

4 sprigs cilantro, roughly chopped

1. In a food processor or blender, combine the mayo with the chipotle pepper and lime juice. Set aside.

2. In a skillet over medium-high heat, heat the oil, then add the onion, mushrooms, peppers, garlic, and salt. Sauté for 15 to 20 minutes, stirring occasionally, until the onion is soft and starting to brown on the edges. Lower the heat to medium. Spread the vegetables evenly across the skillet and layer the sliced roast on top, followed by the Chao Cheese. Cook, covered, for 3 to 4 minutes.

3. Toast each piece of bread, spread the mayo mixture on the inside of each roll, and then fill with meat, cheese, and vegetables. Garnish each sandwich with cilantro and serve.

CHEF’S NOTE: The bread for this sandwich should be soft and pillowy on the inside, crusty and flaky on the outside. Most artisan baguettes have too firm a crust, so look for something softer.