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The Food Lab

Vegan "B.L.A.T."s: Lettuce, Tomato, Avocado, and Crispy Smoked Mushroom Sandwiches

Vegan \

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Vegan "B.L.A.T."s: Lettuce, Tomato, Avocado, and Crispy Smoked Mushroom Sandwiches

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About This Recipe

Yield:Serves 2
Active time:15 minutes
Total time:15 minutes
This recipe appears in: Vegan "B.L.A.T."s: Lettuce, Tomato, Avocado, and Crispy Smoked Mushroom Sandwiches

Ingredients

  • 4 slices white bread
  • 4 tablespoons store-bought or homemade vegan mayonnaise
  • 2 leaves iceberg lettuce
  • 1 medium tomato, sliced
  • Kosher salt
  • 1 recipe Crispy Mushroom "Bacon"
  • 1 small avocado, sliced

Procedures

  1. 1

    Spread 1 teaspoon of mayonnaise on each side of the bread slices. Preheat a heavy skillet or griddle over medium-low heat for 5 minutes. Add bread in a single layer, working in batches if necessary, and cook until golden brown. Flip and cook until second side is golden brown. Transfer bread to a cutting board.

  2. 2

    Spread remaining mayonnaise on one side of each slice of bread. Stack lettuce and tomato evenly between two slices of bread. Season tomatoes with salt. Top with mushroom "bacon" and avocado. Close sandwiches, cut in half, and serve.

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