Vegetarian Great White Recipe
Make Vegetarian Great White Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & spread
Vegetarian filling (great white style)
Assembly & garnish
Method
Base & spread
- 1
Make the tangy spread
In a medium bowl combine 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon chopped capers, 1 teaspoon finely chopped fresh dill, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and taste; adjust lemon, salt or dill to preference. Refrigerate while you prepare the filling so flavors meld.
Vegetarian filling (great white style)
- 2
Prepare tofu and hearts of palm
Cut the pressed tofu into 1/4- to 1/2-inch dice. Pat the sliced hearts of palm dry with paper towel and cut into similar-sized pieces if needed. The goal is bite-sized pieces that mimic the flaked texture of a seafood salad.
- 3
Lightly brown tofu
Heat 1 tablespoon oil in a nonstick or stainless skillet over medium-high heat. Add the diced tofu in an even layer and cook, undisturbed, 3–4 minutes until lightly golden on the bottom. Toss and cook another 2–3 minutes until edges develop slight color. Remove from heat and let cool slightly. (This step adds texture and a subtle roasted flavor — not to fully crisp.)
- 4
Combine filling components
In a large bowl combine the browned tofu, sliced hearts of palm, 3/4 cup diced celery, 1/4 cup minced red onion, 1/2 cup diced green apple, 1/4 cup thawed corn (if using), and 1 tablespoon chopped chives. Sprinkle 1/2 teaspoon Old Bay, 1/4 teaspoon smoked paprika, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper over the mixture. Toss gently to combine.
- 5
Add the spread to the filling
Fold 3/4 of the prepared mayonnaise spread into the tofu-hearts-of-palm mixture (reserve about 1/4 cup of spread for the bread). Mix until the filling is creamy but still has distinct pieces. Taste and adjust seasoning, adding more lemon, salt or Old Bay if needed.
Assembly & garnish
- 6
Prepare the bread
Slice the sandwich rolls or ciabatta horizontally. Spread the cut faces lightly with the reserved 1/4 cup mayo spread. Heat a skillet over medium heat and add 1 tablespoon butter or oil. Toast the cut sides of the rolls in the skillet, pressing lightly, 1–2 minutes until golden and crisp.
- 7
Assemble the Vegetarian Great White
On the bottom half of each toasted roll, place 2 lettuce leaves, then a layer of thinly sliced tomato. Spoon a generous portion of the tofu-hearts-of-palm filling (about half the mixture per sandwich) on top of the tomato. Garnish with extra chopped dill or parsley and a few additional capers if desired. Top with the other half of the roll and press gently.
- 8
Serve
Cut sandwiches in half if desired and serve immediately with lemon wedges on the side for squeezing over the filling. Leftover salad keeps covered in the refrigerator for up to 2 days; re-toast bread just before serving.
