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The GREATEST SANDWICHES EVER MADE from vegetables

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The GREATEST SANDWICHES EVER MADE from vegetables

Smokey Marinated Roast Beast with Pepper Crust (Celeriac) (Recipe 1 of 4)

Ingredients

Base Ingredients:

  • 2 large Celeriac (Celery Root), soft ball size
  • Handful of sage, rosemary, and thyme (optional)
  • Olive Oil

Seasoning:

  • 1 cup black pepper, coarse ground
  • ½ cup black pepper, fine ground
  • Salt, crystal flakes
  • Garlic, granulated
  • Onion, granulated

Roast Beast Slice Marinade:

  • 3 T Soy Sauce
  • 1 T Browning Seasoning
  • 1 tsp beet powder
  • ½ Cup red wine or Veg broth or water

Instructions

  1. Hot Box the Celeriac:

    • In a Dutch oven, add carrots to the bottom as a buffer.
    • Add the whole celeriac to the Dutch oven (ensure it fits, the recipe suggests 3).
    • Roast for 60-75 minutes at 200°C (400°F). Check for doneness by inserting a skewer; it should pass through easily (al dente).

  2. Smoke the Celeriac (Alternative to Roasting):

    • Soak Applewood smoke chips ahead of time.
    • Smoke on low heat (under 200°F) for approximately 45-60 minutes using indirect heat, using charcoal to start and wood to finish.

  3. Season the Celeriac:

    • Coat the outside of the celeriac with a little bit of oil.
    • Crust the celeriac with onion granulated, granulated garlic, and a lot of black pepper.

  4. Cool and Slice:

    • Cool the celeriac completely, preferably overnight or for a few hours in the refrigerator.
    • Slice thinly using a mandolin (use caution and a cut glove) or a deli slicer.

  5. Marinate the Slices:

    • Marinate the slices in the Roast Beast Slice Marinade.

  6. Sear Marinated Slices:

    • Sear marinated slices, caramelizing with some onions to use in sandwiches.

Smokey Pepper Crusty Smoked Turkey' (Celeriac) (Recipe 2 of 4)

Ingredients

Base Ingredients:

  • 2 large Celeriac (Celery Root), soft ball size
  • Handful of sage, rosemary, and thyme (optional)
  • Olive Oil

Seasoning:

  • 1 cup black pepper, coarse ground
  • ½ cup black pepper, fine ground
  • Salt, crystal flakes
  • Garlic, granulated
  • Onion, granulated

Roast Beast Slice Marinade:

  • 3 T Soy Sauce
  • 1 T Browning Seasoning
  • 1 tsp beet powder
  • ½ Cup red wine or Veg broth or water

Instructions

  1. Hot Box the Celeriac:

    • In a Dutch oven, add carrots to the bottom as a buffer.
    • Add the whole celeriac to the Dutch oven (ensure it fits, the recipe suggests 3).
    • Roast for 60-75 minutes at 200°C (400°F). Check for doneness by inserting a skewer; it should pass through easily (al dente).

  2. Smoke the Celeriac (Alternative to Roasting):

    • Soak Applewood smoke chips ahead of time.
    • Smoke on low heat (under 200°F) for approximately 45-60 minutes using indirect heat, using charcoal to start and wood to finish.

  3. Season the Celeriac:

    • Coat the outside of the celeriac with a little bit of oil.
    • Crust the celeriac with onion granulated, granulated garlic, and a lot of black pepper.

  4. Cool and Slice:

    • Cool the celeriac completely, preferably overnight or for a few hours in the refrigerator.
    • Slice thinly using a mandolin (use caution and a cut glove) or a deli slicer.

  5. Marinate the Slices:

    • Marinate the slices in the Roast Beast Slice Marinade.

  6. Sear Marinated Slices:

    • Sear marinated slices, caramelizing with some onions to use in sandwiches.

Smoked HOT BBQ Ham' (Swede/Rutabaga) (Recipe 3 of 4)

Ingredients

Base Ingredients:

  • 1 large Swede or Rutabaga, soft ball size
  • Handful of sage, rosemary, and thyme (optional)
  • Olive Oil

Seasoning:

  • 1 cup BBQ rub seasoning

Instructions

  1. Hot Box the Swede/Rutabaga:

    • In a Dutch oven, add carrots to the bottom as a buffer.
    • Add the whole swede/rutabaga to the Dutch oven (ensure it fits, the recipe suggests 3 total root vegetables).
    • Roast for 60-75 minutes at 200°C (400°F). Check for doneness by inserting a skewer; it should pass through easily (al dente).

  2. Smoke the Swede/Rutabaga (Alternative to Roasting):

    • Soak Applewood smoke chips ahead of time.
    • Smoke on low heat (under 200°F) for approximately 45-60 minutes using indirect heat, using charcoal to start and wood to finish.

  3. Season the Swede/Rutabaga:

    • Coat the outside of the swede/rutabaga with a little bit of oil.
    • Coat the swede/rutabaga with BBQ seasoning.

  4. Cool and Slice:

    • Cool the swede/rutabaga completely, preferably overnight or for a few hours in the refrigerator.
    • Slice thinly using a mandolin (use caution and a cut glove) or a deli slicer.

Curry Mayo (Recipe 4 of 4)

Ingredients

  • 1 cup Vegan Mayo
  • 2 Tbs Curry Seasoning

Instructions

  1. Combine Ingredients: Combine vegan mayo and curry seasoning in a bowl.
  2. Mix Well: Mix well until fully incorporated.
  3. Use as desired: Use as a spread on sandwiches or other dishes.

Video Description

The GREATEST veggie sandwiches ever made are right here. This sandwich masterclass is a step-by-step guide through the art of creating delectable, healthy, indulgent sandwiches. Whether you're a sandwich connoisseur or a veggie enthusiast, this will elevate your lunch game.

https://dereksarno.com/

The SILENT MORE DETAILED EPISODE https://www.youtube.com/watch?v=AzgZFHjv_bA&t=93s

The ITALIAN SUB: https://youtu.be/UvECdngbJKk

00:00 Intro

00:42 Hot Boxing

01:46 Seasoning

03:05 Smoke or Roast

05:25 Deli Cuts & Slices

Curry Mayo

06:56 HOT: Smokey Roast Beast Melt with Wicked Cheese, Red Onion, Dijon and Mayo on Griddled Soft Squishy Buns

09:09 HOT: Shaved Smoked Tofu with Onion, Wicked Cheese & Mayo on soft squishy grilled bap buns.

11:05 COLD: The Pepper Crusted Smoked Roast beast, wicked cheese, quick pickles, lettuce, tomato, red onion, cucumber-cashew-chili dressing on soft squishy buns.

12:15 COLD: The Californian: smoked Turkey’ celeriac, wicked cheese, vegan bacon’ sprouts, tomato, red onion, avocado and curry mayo on toasted Whole Grain sourdough.

14:15 HOT: The Hip Hot Ham’ Swede & Cheese Sandwich, quick pickles, red onion, mustard and mayo on sourdough cut into HUGE sliders.

ROUGH RECIPE:

Makes 3 Chubs (loafs for slicing into deli cuts)

-Smokey Marinated Roast Beast with Pepper Crust (Celeriac)

-Smokey Pepper Crusty Smoked Turkey’ (Celeriac)

-Smoked HOT BBQ Ham’ (Swede/Rutabaga)

Base Ingredients:

2 Celery Root, aka Celeriac, large soft ball size

1 Swede or called rutabaga, Soft ball size

Herbs:

Handful of sage, rosemary, and thyme (optional)

1 cup BBQ rub seasoning

1 cup black pepper, coarse ground

½ cup black pepper, fine ground

Salt, crystal flakes

Garlic, granulated.

Onion, granulated.

Smoked paprika.

Olive Oil

ROAST BEAST Slice MARINADE:

3 T Soy Sauce

1 T Browning Seasoning

1 tsp beet powder

½ Cup red wine or Veg broth or water

HOT BOX:

Hotbox Deli Root Veg Chubs

In Dutch oven add carrots to the bottom as a buffer, then add as many whole celeriac, Swede to it. I fit 3 in this batch. Roast for at least 60-75 minutes at 200c (400f) then check, if a skewer can pass through it easy then it is done. We are looking for al dente to slice once cool, not mushy to make mashed.

SMOKE:

Handful, Applewood Smoke chips, soaked ahead.

Smoke on low heat under 200f degrees for roughly 45-60 minutes on indirect heat.

This one is done on charcoal to start and wood finish.

Curry Mayo:

1 cup Vegan Mayo

2 Tbs Curry Seasoning