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

Why It Works

Dehydrating thin sliced mushrooms in the oven gives them a tender-crisp texture very much like real bacon.
A balanced sweet and savory marinade and a quick trip to a jerry-rigged stovetop smoker gives the mushrooms a smoky, bacon-like flavor.
Salting the tomato slices while assembling the sandwiches improves their flavor and makes them slightly juicier—an especially wise step when tomatoes are out of season.
Avocado slices and homemade mayonnaise made with silken tofu add a creamy, rich counter-point to the salty bacon and acidic tomato.

You saw this recipe coming, didn't you? I mean, I showed a picture of it in my post aboutmushroom "bacon". Given that I already have a recipe forvegan mayonnaiseand that my mom recently gave me a few of those surprisingly-not-terrible Campari winter tomatoes, it was in the stars.

The B.L.T. has always been one of my favorite sandwiches; it's a natural extension of my absolute favorite sandwich, theT.M.T.(that'd be Tomato-Mayo-Toast), and if there's one thing that'll make my favorite things even favorite-er, it's to add some avocado to it.

Crispy smoked mushrooms are layered atop the tomato and lettuce of a B.L.A.T. sandwich. — 华体会app入口认真吃/ j .吴克群Lopez-Alt

Also, no joke: the freshly smoked crispy mushrooms are honestlybetterthan any store-bought bacon I've had. Seriously. The sandwich is crisp and fresh, smoky and sweet, creamy and juicy, and other adjectives as well. Basically, everything you'd ever want in a great sandwich, and it makes a fine dinner, vegan or no.

February 2014

Cook15 mins

Active15 mins

Total15 mins

服务2 servings

Baked, marinated, and smoked mushroom slices are an ideal substitute for bacon in this classic sandwich.

4 slices white bread
4 tablespoons store-bought orhomemadevegan mayonnaise
2 leaves iceberg lettuce
1 medium tomato, sliced
Kosher salt
1 recipecrispy mushroom "bacon"
1 small avocado, sliced

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.
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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