Megan’s Avocado Club Sandwich

Ingredients

• ½ cup mayonnaise or vegan mayonnaise
• 1 tablespoon white miso
• 4 slices country white or multigrain bread, lightly toasted
• ½ avocado, pitted, peeled, and thinly sliced
• Hide ingredients for 4 slices fresh tomato or 6 slices Slow-Roasted Tomatoes 1 4 slices fresh tomato or 6 slices Slow-Roasted Tomatoes (opens in new tab) 4 slices fresh tomato or 6 slices Slow-Roasted Tomatoes
  • 2 pounds tomatoes, cut into ¾-inch-thick slices
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Olive oil
  • Chopped basil, thyme, or other herb of your choice

  Sub-recipe steps

  1. Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper. Spread out on the sheet: 2 pounds tomatoes, cut into ¾-inch-thick slices
  2. Combine: 1 teaspoon sugar; ½ teaspoon salt; ¼ teaspoon black pepper
  3. Sprinkle over the tomatoes. Drizzle with: Olive oil
  4. Sprinkle with: Chopped basil, thyme, or other herb of your choice
  5. Bake for 2 hours. Let cool to room temperature.
• Hide ingredients for ½ cup Mushroom Bacon, or 4 slices of your favorite vegetarian bacon, cooked until crisp 1 ½ cup Mushroom Bacon, or 4 slices of your favorite vegetarian bacon, cooked until crisp (opens in new tab) ½ cup Mushroom Bacon, or 4 slices of your favorite vegetarian bacon, cooked until crisp
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 2 teaspoons soy sauce
  • 2 teaspoons smoked paprika
  • ½ teaspoon salt or smoked salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 8 ounces shiitake mushrooms, stems discarded, thinly sliced

  Sub-recipe steps

  1. In a medium bowl, whisk together: 2 tablespoons olive oil; 1 tablespoon maple syrup; 2 teaspoons soy sauce; 2 teaspoons smoked paprika; ½ teaspoon salt or smoked salt; ½ teaspoon black pepper; ¼ teaspoon garlic powder
  2. Toss in the bowl with the seasonings: 8 ounces shiitake mushrooms, stems discarded, thinly sliced
  3. Spread the shiitakes out on the baking sheets in a single layer. Bake until browned and dry to the touch, 30 to 35 minutes. Cook time will depend on whether you prefer a chewy texture or a crisp texture. To test for doneness, remove one mushroom piece from the oven and let it cool, then taste it. Let the mushrooms cool completely.
• 4 lettuce leaves