You don't have to be a vegetarian to love this Tomato, Cheese and Onion Sandwich Recipe.
Begin with one "loaf" of pita bread (the round, hollow bread — often covered with sesame seeds — that's sold at health food and Middle Eastern stores and some supermarkets) for every two sandwiches that you intend to make. Cut each loaf in half with scissors.
Make a spread by combining mayonnaise (Leona prefers the kind that contains safflower oil), minced onion, minced garlic (optional), a dash of Sovex Hickory Smoked Yeast (a commercial brewer's yeast seasoning with a bacon-like taste), and some Dr. Bronner's Bouillon (another all-purpose seasoning available at health food stores). Leona Farquhar, of The Merry Miller restaurant/natural foods store, purposely indicates no specific amounts for these ingredients: "I don't work from recipes. Foods should be prepared creatively, to suit one's own tastes!"
Cover the insides of each bread pouch with the spread, then slip in a slice of Monterey Jack or mild cheddar cheese, a slice or two of tomato, a little chopped onion, and some hand-torn leaf lettuce ("Never head lettuce," says Leona). Fill whatever space is left with fresh alfalfa sprouts. Then garnish each sandwich, if you wish, with sliced raw mushrooms or with small, colorful chunks of avocado, radish, zucchini, cucumber, or yellow squash.
Read more about meatless sandwiches: Vegetarian Sandwich Recipes.
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