BWELL Vegan BLT with Chipotle Mayo
This one is for my sandwich lovers! We all love a classic bacon, lettuce and tomato sandwich but today we are giving it a mouth-watering vegan twist.
Time: 30 minutes
Recipe by: Thando Manyoni
4 slices of crusty sourdough bread
4 tbsp butter
2 cups cos lettuce
80g pickled onion
2 rosa tomatoes, sliced
1 avocado, sliced
B-well olive oil, for drizzling
1 aubergine, thinly sliced
2 tbsp maple syrup
2 tbsp soy sauce
½ tsp liquid smoke
½ cup chipotle sauce
1 cup garlicnaise
Preheat the oven to 180°C. prepare a baking sheet.
In a bowl, toss the aubergine, maple syrup, soy sauce, liquid smoke and salt and pepper. Arrange on the baking tray and bake for 15-20 minutes or until crispy. In the meantime, toast the bread then spread butter over the slices. To make the chipotle mayo, combine the chipotle sauce, mayonnaise and a squeeze of lemon in a small bowl. Assemble the sandwiches, top two layers of bread with a spoon each of the chipotle mayo. Followed by lettuce, avo, crispy aubergine, tomato slices and pickled onion. Finish off with the remaining mayo and top with another slice of bread on each sandwich. Serve immediately and enjoy with a side salad or chips.
Chefs Tip:If you can’t find liquid smoke, you can add a tablespoon of smoked paprika to get that smoky flavour into your aubergine crisps.
You can add a sunny side egg and mozzarella cheese to this recipe to make it even more delicious for a vegetarian twist.