Dee’s Layered Bread Bowl Sandwich
By Dee, 14th September 2016
The humble sandwich gets a mighty meat-free makeover with this showstopping, yet simple to make, Layered Bread Bowl Sandwich. Packed with layers of delicious flavours, this is the ideal crowd-pleaser for a picnic or get together al fresco. We’ve added Dee’s Omega Burgers and a recipe for vegan aquafaba mayonnaise too.
Photography: Aiala Hernando
Styling: Maaike Koorman
Recipe and Food Styling: Ajda Mehmet
- Prep: 25 mins
For the vegan aquafaba mayonnaise
For the sandwich
You will also need:
1To make the vegan mayo, place the garlic, chickpeas, mustard and vinegar in a small food processor or hand blender to bring the ingredients together until smooth. Whilst blending add the chickpea water (aquafaba), and blitz for at least 3 minutes. You may need to scrape down the bowl or blender as you go. Transfer the mixture to a bowl and using an electric whisk, beat the mixture whilst very slowly pouring in a steady stream of the oil. The mixture should become very silky and light and fluffy. Cover and chill in the fridge until you are ready to use it.
2Preheat the oven to 200℃. Cook the burgers on a baking tray lined with parchment paper for 15-20 minutes.
3Cut the bread in half across the middle. Hollow out the top and bottom half of the bread leaving a 2 cm border all the way around. Tip: You can reserve the bread for croutons or another meal. Drizzle the bottom half of the hollowed bread with a little extra virgin olive oil.
4Fill the bottom of the sandwich with one layer of iceberg lettuce. Place the four burgers on top of the lettuce layer. Do the same with the avocado slices on top of the burgers, squeeze over the juice of half a lemon and then sprinkle with the red onion slices. Finally layer the slices of tomato on top, season with sea salt and pepper, add a good few dollops of the mayonnaise and place the other half of the bread on top to forma lid. Cut the sandwich into large wedges and serve with sweet piccalilli.