Sandwiches Recipe

If focaccia is leftover or refrigerated, bring to room temperature. Preheat oven to 350°F (175°C) if you want warm bread.

Lightly brush focaccia slices with olive oil (optional) and toast in oven for 5–7 minutes until warmed and slightly crisp on the edges. Remove and let cool slightly.

Spread about 1 to 2 tablespoons of vegan mayonnaise evenly over the bottom slice of each focaccia piece. Reserve remaining mayo for topping if desired.

Make quick pickled onions

In a small saucepan, combine apple cider vinegar, water, sugar, and kosher salt. Heat over medium until sugar and salt dissolve, about 2–3 minutes; do not boil vigorously.

Place the thinly sliced red onions and optional peppercorns in a heatproof jar or bowl. Pour the hot pickling liquid over the onions, pressing them down so they are submerged. Let cool to room temperature (about 20–30 minutes).

Once cooled, cover and refrigerate for at least 30 minutes before assembling sandwiches. Pickles will keep up to 2 weeks refrigerated; for immediate use, 30–60 minutes is sufficient to soften and flavor the onions.

Prepare fillings: pat smoked tofu dry and slice 1/4" thick (if using vegetables, grill or roast sliced zucchini, eggplant, or peppers until tender).

In a small bowl, toss mixed greens, cucumber slices, and basil (if using) with lemon juice, extra-virgin olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper to lightly dress them — this keeps the greens bright and prevents sogginess from mayo alone.

Season tofu or vegetables lightly with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. If using tofu and you prefer it warmed, sear in a nonstick skillet over medium-high heat with 1 teaspoon oil for 1–2 minutes per side until golden.

Assemble sandwiches: on the mayo-spread focaccia bottom, layer slices of smoked tofu (or grilled vegetables), then tomato slices, a generous handful of dressed greens and cucumber, and finish with a few tablespoons of pickled onions.

Spread a thin layer of vegan mayo on the top focaccia slice and place it mayo-side down to close the sandwich. Press gently to compact.

Cut each sandwich in half on the diagonal. If desired, secure with a toothpick and finish with a crack of freshly ground black pepper.

Serve immediately while the focaccia is warm and the fillings are fresh. Sandwiches keep well wrapped in the refrigerator for up to 24 hours (greens will soften).