The Spicy Spatula

Hey there, Folks, how’s it going?

So you k now how you really want one thing but then you want it in a different way and now you have to re-wire your brain to figure out the best way to get what you want and what you need?

Just me?

Welp.

So after running around the tennis court for 90 minutes, I was really in the mood for a proper deli sandwich. You know the type, with thick slices of tomatoes, shredded lettuce tossed in red wine vinegar and black pepper, with vegan deli slices and vegan cheese? Well that’s what I wanted because I was feeling nostalgic about our time living in Los Angeles and how we’d often stop at Jersey Mike’s for a sub after spending too much money at Target, and that thought made me really want a sub.

But the thing about deli sandwiches that nobody ever talks about is the bread. Is it delicious? It’s hit or miss, if we’re being honest. The bread is great. I love bread, but the bread to everything else ratio is just too much. There, I said it. It’s too much. I’m here for the sandwich fixins, so gimme’em all!

You can already see where this dilemma is heading.

How to have the deli sub vibe without the sub part of the submarine sandwich was a problem. At least it was until my gaze slid over to the heirloom tomatoes that have bloomin’ all season here in Romania, and I knew I could have exactly what I wanted…with a little bit of creativity.

If you’re a salad Queen like me, you know the power of a really good vegan salad. You also know how much prep work is required, which hey, good things require some effort.

For this salad you just have to layer it instead of toss it and it’s really quite simple…I pinky swear.

Kitchen Tools:

*Salad spinner
*Chopping board
*Knife
*Salad bowl
*Salad tongs

Ingredients:

*Vegan deli slices (Verdino mortadella for me)
*Tomatoes
*Lettuce
*Olives
*Sundried tomatoes
*Vegan feta
*Cucumber
*Mustard
*Balsamic vinegar

Instructions:

*Chop and rinse salad as many times as needed until the water runs clear

*Chop olives, sundried tomatoes, cucumber and vegan feta. You can put these into the salad bowl and when the lettuce is spun dry, add it and toss.

*Mix the mustard and vinegar together and use half of it on what’s already in the salad bowl. Toss until blended and add to each bowl.

*Cut the tomatoes into wedges, you pick the size, and place in a bowl so you can toss with salt and pepper. Place on top of the lettuce.

*Halve the deli slices and roll up, then wedge them between the tomatoes.

*Drizzle with the remaining vinegar-mustard mixture.

ENJOY!

I know it seems weird and yeah, okay, it is, but it’s also good. It’s also a really good way to enjoy all the insides of a sub sandwich without all the bread. I added pepperoncini to my salad, because you can’t really have a deli sandwich without it. Right?

And the best part is that you can switch it out with vegan salami or any other deli style slices so that you can get all kinds of sandwiches but in a bowl. It was delicious and just what I needed after a long day playing tennis.

What’s your favorite deli sandwich?

Some links are affiliate links which means I’ll earn money if you buy these products. Feel free to click on the links to help a fellow blogger out! Thanks.