The Greatest Sandwiches Ever Made from vegetables

Ingredients

• 2 large pieces Celeriac (peeled and cut into 1/2‑inch cubes)
• 2 large pieces Rutabaga (peeled and cut into 1/2‑inch cubes)
• 2 tablespoons Fresh Mixed Herbs (chopped thyme, rosemary, sage)
• 2 tablespoons Olive Oil (for coating vegetables)
• 1 tablespoon Onion Granules (dried onion powder)
• 1 tablespoon Garlic Granules (dried garlic powder)
• 2 teaspoons Black Pepper (freshly cracked)
• 1 tablespoon Barbecue Seasoning Rub (for rutabaga crust)
• 4 slices Vegan Cheese Slices (smoked, meltable)
• 2 tablespoons Vegan Mayonnaise (for spread)
• 1 teaspoon Dijon Mustard
• 1 piece Large Yellow Onion (thinly sliced for caramelizing)
• 8 slices Whole Grain Seeded Bread (toasted)
• 8 slices Pickles (store‑bought or homemade)
• 4 leaves Fresh Lettuce Leaves (for crunch)

Instructions

1. Prepare Vegetables and Herbs

   Wash the celeriac and rutabaga, peel them, and cut into 1/2‑inch cubes. Roughly chop the fresh mixed herbs.

   Time: PT15M

2. Season and Coat Vegetables

   In a large mixing bowl toss the cubed vegetables with olive oil, onion granules, garlic granules, black pepper, and the chopped herbs until evenly coated.

   Time: PT5M

3. Roast in Dutch Oven (Hot Boxing)

   Preheat the oven to 200°C. Place the seasoned vegetables in the Dutch oven, cover, and roast for 1 hour 15 minutes until tender but still firm.

   Time: PT1H15M

   Temperature: 200°C

4. Apply Crust and Prepare for Smoking

   Remove the vegetables, drizzle a tiny bit more olive oil on the rutabaga cubes and sprinkle additional black pepper and barbecue seasoning rub for a deeper crust.

   Time: PT5M

5. Smoke Low and Slow

   Set your grill or smoker to a low temperature (about 110°C / 200°F). Place the vegetables on the rack and smoke for 1 hour, allowing the flavors to infuse.

   Time: PT1H

   Temperature: 110°C (or 200°F)

6. Cool and Refrigerate

   Transfer the smoked vegetables to a plate, let them reach room temperature, then cover and refrigerate for at least 2 hours or overnight before slicing.

   Time: PT2H

7. Slice Thin with Mandolin

   Using a mandolin with the safety guard (or a cut‑proof glove), slice the chilled vegetables into deli‑thin slices.

   Time: PT10M

8. Caramelize Onions

   Heat 1 tbsp olive oil in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for about 15 minutes until deep golden and sweet.

   Time: PT15M

   Temperature: medium heat

9. Assemble Sandwiches

   Toast the whole‑grain bread slices. Spread each slice with vegan mayo and a dab of Dijon mustard. Layer pepper‑crusted vegetable slices, caramelized onions, pickles, lettuce, and a slice of vegan cheese. Wrap the assembled sandwiches in foil and place on a baking sheet; bake at 200°C for 5 minutes until the cheese melts.

   Time: PT15M

   Temperature: 200°C

Nutrition Facts

Calories

350

Protein

8g

Carbohydrates

45g

Fat

12g

Fiber

6g

Ingredient Substitutions

• Instead of Celeriac: Turnip, Parsnip
• Instead of Rutabaga: Kohlrabi, Swede
• Instead of Fresh Mixed Herbs: Dried herbs (use half amount)
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Onion Granules: Fresh minced onion
• Instead of Garlic Granules: Fresh minced garlic
• Instead of Barbecue Seasoning Rub: Smoked paprika blend
• Instead of Vegan Cheese Slices: Nutritional yeast
• Instead of Vegan Mayonnaise: Aquafaba mayo
• Instead of Large Yellow Onion: Red onion
• Instead of Whole Grain Seeded Bread: Sourdough bread
• Instead of Pickles: Pickled cucumbers
• Instead of Fresh Lettuce Leaves: Spinach

Equipment Needed

• Dutch Oven
• Grill or Smoker
• Mandolin
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Tongs
• Aluminum Foil
• Baking Sheet
• Cooling Rack

Critical Steps — Do Not Skip

• Roasting in the Dutch oven to achieve tender texture
• Low‑temperature smoking for deep flavor
• Thin mandolin slicing for authentic deli texture
• Melting vegan cheese under foil to create steam

Chef Tips from the Video

• Use a blend of fresh thyme, rosemary, and sage for a fragrant herb base.
• Pat the vegetables dry after washing to help the oil and seasonings adhere.
• Toast the bread just until lightly golden; this prevents sogginess from the spread.
• Cover the sandwich with foil while melting cheese to trap steam and achieve a silky melt.

Troubleshooting

Storage

Refrigerator: Store sliced vegetables and assembled sandwiches in airtight containers for up to 5 days.

Freezer: Freeze extra sliced vegetables in a single layer, then transfer to a zip‑top bag; use within 2 months.

Room temperature: Do not leave assembled sandwiches at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast and smoke the vegetables up to two days ahead; keep them refrigerated.
• Slice the cooled vegetables and store them in a bowl of cold water to retain crispness.
• Caramelize onions in advance; reheat gently before assembling.
• Assemble the sandwich just before serving to keep bread from getting soggy.

Frequently Asked Questions