Pastrami, Pickled Plant-based Roasted Aubergine & Pesto Sandwich Recipe

Prepare bread and spreads

Lightly spread vegan butter on one side of each slice of bread (4 slices for 4 sandwiches, buttered side out for toasting). On the interior side of two of the slices spread 1 tbs vegan mayo each; on the other two interior sides spread 1 1/2 tbs vegan pesto each.

Preheat a skillet or griddle over medium heat for toasting the sandwiches later.

Season and warm pastrami

In a bowl toss the seitan pastrami slices with 1 tbs olive oil, smoked paprika, ground coriander, black pepper and brown sugar until evenly coated. Heat a non-stick skillet over medium-high heat. Add the seasoned seitan slices in a single layer and sear 1–2 minutes per side until edges are slightly crisp and warmed through. Remove and keep warm.

Roast the aubergine

Preheat oven to 220°C (430°F). Slice aubergines lengthwise into 1 cm (about 1/3 inch) thick planks. Brush both sides with 2 tbs olive oil and sprinkle with 1 tsp kosher salt and 1 tsp black pepper. Arrange on a baking sheet lined with parchment and roast 12–15 minutes, turning once, until golden and tender. Remove and let cool slightly.

Make quick pickle brine

While aubergine roasts, in a small saucepan combine white wine vinegar, water, granulated sugar, sliced garlic, red pepper flakes and lemon juice. Warm gently just until sugar dissolves — do not boil — about 2–3 minutes. Remove from heat.

Pickle the roasted aubergine

Place the roasted aubergine slices in a shallow bowl or container. Pour the warm brine over the aubergine so slices are mostly submerged. Press down with a small plate if needed. Let cool to room temperature, then refrigerate at least 30 minutes (or up to 4 hours) to develop a light pickled flavor. Bring to room temperature before assembling sandwiches if chilled.

Prepare crunchy elements

Thinly slice red onion and rinse/dry baby spinach or arugula. If using dill pickles instead of relish, slice them thinly. Drain excess pickle brine from the aubergine before assembly but reserve a little for tasting.

Build the sandwiches

Place four bread slices mayo-side up. On each, layer: 75 g of the warmed seitan pastrami (arranged to cover the bread), 3–4 slices of pickled roasted aubergine, 3/4 tbs pickle relish (or 3–4 thin pickle slices), a handful (about 1/2 cup) of baby spinach or arugula, and a few thin red onion slices. Add 1–2 basil leaves and 1/4 tbs capers if using. Spread an extra 1/2 tbs pesto onto the remaining four bread slices (pesto side to sandwich) and close each sandwich.

Toast and press (optional)

Heat the pre-warmed skillet or a sandwich press over medium. Lightly butter the outside (already buttered earlier) and place sandwiches buttered-side down on the skillet. Cook 2–3 minutes per side pressing gently, until bread is golden and crisp and filling is warmed. If using a press, press for 2–3 minutes.

Remove from heat and rest 1 minute. Cut sandwiches in half and serve immediately.

Serve with extra pickled aubergine and a small bowl of vegan pesto for dipping. Leftover pickled aubergine will keep refrigerated up to 4 days. Assembled sandwiches are best eaten immediately; cooked seitan can be refrigerated 3–4 days.