Lately, I've been craving something expressly forbidden... a delicious sandwich oozing with mayonnaise and topped with crunchy bacon, crisp lettuce, and juicy tomatoes. I know Veggie bacon is hardly a substitute for the real thing but, since it's the only thing I'm permitted, I decided to give it a try.
The following sandwich was constructed in the kitchen of our rental house on the beach in Port Aransas, Texas, where I spent a week over spring break hanging out with my parents, reading,
The exciting part of this cooking experiment was making the homemade mayonnaise recipe featured in Molly's column in this month's Bon Appetit!
I won't reproduce the recipe here since I've linked to it, but I felt very old-fashioned and adventurous as I slowly whisked the mayonnaise together and emulsified the the oil.
My mayonnaise came out a little runny, but very delicious!
Next step: Fake Bacon! I cooked my bacon on the stove top in a little oil over medium heat. I think it would probably be just as successful, and easier, to do this step in the microwave, but I wanted to feel authentic.
Vegetarian bacon is not so appetizing before it's cooked (notice the ice crystals clinging to the strips of vaguely bacon-patterned soy):
Once the bacon was nice and crispy, it was time to assemble the sandwich. I used toasted oatmeal bread as a base, and added spinach, thick tomato slices, my homemade mayonnaise, and the warm and crispy fake bacon:
We at these sandwiches with sweet potato strips that had been roasted in the oven at 400 for about 30 minutes, after being coated in olive oil, salt & pepper. All in all, this was a delicious meal. Luckily the photos of it were recoverable from my camera's memory card after I dropped my entire camera into the Gulf of Mexico!