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A Note From feedfeed
This Vegetable Sandwich is near and dear to my heart. I live in Los Angeles and have spent YEARS pining after the Veggie Sandwich at Gjusta. When I was locked in my apartment in Spring 2020, I finally realized it was time to make a verison of my own. It's such a great vegan go-to; from the creamy tahini to zippy pickled veg and earthy sprouts. Dare I say mine may even beat the orginal? Yes, perhaps.
Don't let the pickled fennel and red onion feel daunting - it's so beyond easy. I take out the step of having to boil the pickling liquid because, honestly? I simply don't find it necessary to achieive the tart pickled bite we're aiming for. And that's that!
If you're a planner and want to make this sandwich ahead, I'd recommend assembling everything aside from the Lemony Tahini Sauce and spreading that on thick right before you plan to enjoy.
Recipe Card
For the Pickled Fennel:
ingredients
- 1 large bulb fennel, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon black peppercorns
- 1 tablespoon Kosher salt
For the Pickled Red Onion:
ingredients
- 1 large red onion, thinly sliced
- 1 cup red wine vinegar
- 1 cup water
- 1 tablespoon black peppercorns
- 1 tablespoon Kosher salt
Method
Step 1
Prep your vegetables and add them to separate containers with a sealable lid.
Step 2
Add liquid, black peppercorns, and salt over sliced vegetables and seal container. Set aside to quick pickle for at least 60 minutes.
For the Lemony Tahini Sauce:
ingredients
- 1/3 cup tahini
- 1 lemon, juiced
- 1/2 teaspoon Kosher salt
- 2 tablespoons ice cold water
Step 1
Combine ingredients in a small bowl. Whisk together until tahini has a smooth consistency. It may seize up, that's ok! Just keep whisking in cold water, a tablespoon at a time, until creamy consistency is met.
For the Sandwich:
ingredients
- 2 slices sourdough bread, lightly toasted
- 3 tablespoons Lemony Tahini Sauce
- 1 heirloom tomato, sliced
- Roasted peppers, jarred or homemade
- 1/3 cup Pickled Fennel
- 1 Persian cucumber, thinly sliced
- 1/4 cup Pickled Red Onion
- 1/3 cup sprouts
- 1/2 avocado, sliced
Step 1
Spread generous amount of Lemony Tahini Sauce on 1 piece of sourdough.
Step 2
Assemble sandwich with thinly sliced vegetables and serve immediately.