VEGGIES
Seitan Sandwich Spread
low carb vegan recipe
The Mike Ludo food preparation methodology is always about optimizing taste and nutritional value against the parameters of time and laziness, and this recipe is no exception.
Seitan aka ‘wheat meat’ is a great sandwich filler but like all sandwiches, there is a need for other flavor components to make for a complete experience.
My go-to everyday seitan panini spread — I don’t really make sandwiches unless they are grilled, as per my panini philosophy — is to combine all of the following into a small food processor, and store it in the fridge as an easy spread (use whatever proportions and ratios makes sense for your taste and machinery):
a handful of small olives
a handful of small pickles
4 heaping tbsp of dijon mustard
some revivified dried chilis (such as reawakened ancho chilis from my mole sauce recipe)
A key advantage of a spread as opposed to other layered ingredients is that the sandwich will grill very nicely and evenly in a panini-maker, since if you have a bunch of other ingredients stacked in there with the seitan, the grill’s heated surfaces may not evenly cover the whole (low carb of course) bread face.
Making a spread out of a number of flavor enhancing ingredients keeps the thickness of the sandwich manageable, makes it super easy to grill, and results in a rather flavorful and even photogenic panini outcome!
