BLT season may be on its way out, but fall is a delicious time of year for sandwiches packed full of veggies from our gardens and CSA baskets. These three sandwiches won’t have you missing meat at all.
Roasted Beet Sandwich With Fennel Salad & Feta
From Lauren Rudersdorf of Raleigh’s Hillside Farm and The Leek & The Carrot
Any season of the year beets and fennel are my absolute favorite combination, but there is something really special about this recipe in the fall when there are lots of storage beets on the horizon and you want to get inspired with beets in a new way. Plus the rich earthiness of the beets plays well with the bright complex flavor of the fennel. A little citrus makes things really pop!
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Vegan Shiitake Sandwich With Pickled Slaw And Edamame Hummus
Recipe by Lauren Montelnano of The Vibrant Veg
Chef Lauren Montelnano of The Vibrant Veg promotes locally-sourced, plant-based fare through cooking classes, nutrition consultations, private chef and catering services.
It is best if you have the forethought to prepare the slaw a couple of days prior to making the sandwich, but if you can't help yourself and need to eat it right away (like I did), I assure you, it will still be delicious. The edamame hummus and gochujang aioli can also be made in advance.
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Roasted Carmen Pepper Pimento Grilled Cheese With Sweet Onions & Apple Butter
Recipe by Tommy Gering of Casetta Kitchen and Counter
Anyone who’s been to Casetta on the square knows that those folks know how to make a mean sandwich. Take your grilled cheese game to the next level with this delectable recipe from co-proprietor Tommy Gering.
Carmen peppers come into season during late summer and hang around through fall. They are a thin-skinned Italian sweet pepper. They have a wonderful edible skin so you can roast them without taking the time to peel them. Don’t have carmen peppers? Substitute pimento or red bell peppers.
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