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- Okay, so I make a lot of like
really out there and extravagant food on this channel,
but one of my favorite things to eat
like ever, is sandwiches.
I don't know what it is,
I don't know if it's a comforting thing or what it is,
but sandwiches are like my perfect food.
So today I thought I would show you three...
This is five.
Three of my favorite sandwich recipes.
So starting with a club, like your
typical Turkey chicken club going into a tuna melt.
I used to eat those in college all the time,
they were my favorite.
And then what was my favorite after the bar snack
when I had no food in the house, when I was in school,
which is a grilled peanut butter and banana.
Hey guys, I'm Candice the edgy vetch.
And you know, if you're new here
hit the subscribe button, we can be friends.
And also I realize I'm incredibly glam today.
And you're probably like, why is she wearing
so much makeup to make sandwiches?
I had a shoot and I just figured why not
double up and really use this face
since it looks so great.
Not only will the food look good, so will I.
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All right, the first sandwich is a chicken club.
I'd make it a turkey club, but I mean,
there's vegan poultry.
There's not really specifically vegan chicken or turkey.
So for the chicken part of it,
I couldn't find any of like the gardein
or whatever brand that makes like
those like roasted chicken strips.
So I decided to make my own just out of soy curl.
And then of course we have all the typical things
that you would have in a club.
We have our lettuce, tomato, our cheese,
our mayo, and it's a really great
like simple but satisfying and classic sandwich.
All right, you wanna make toast.
We all know how to do that.
And then what I like to do is butter two sides of the toast.
I just like that it adds like a nice saltiness,
and also it just prevents your toast
from getting hard, which is not ideal.
So two of the three pieces of bread, I'm going to butter.
And then one of those, I'm going to spread some mayo
and that's gonna be like our middle piece of bread.
And for the bread, you can use whatever bread you like,
I like sandwich bread for this.
This is like a healthier version of sandwich bread.
I mean, don't get me wrong, I love a club on like
a wonder bread type of bread,
but summer's around the corner, gotta think about that.
And then on the third piece of toast
we are going to mayo that one,
and that is going to be your like top
or I guess bottom depending on how you stack it.
So if you've got completely lost there, one is buttered,
one is buttered and mayoed, and one is mayoed.
All right, so on the bottom piece,
we are going to put our lettuce
or if you don't like lettuce like Molly,
you can put spinach or arugula
and some tomato, salt, and pepper.
You have to salt tomatoes,
it just brings out the flavor of the tomatoes.
I don't care who you are, or if you're cutting back on salt,
use an unsalted butter.
If you're trying to cut back on salt,
but you have to salt your tomatoes,
it makes or breaks the sandwich I think.
Then we are going to add our buttered
and mayoed piece of bread.
I like to do Mayo side down,
then you can add your favorite vegan bacon.
I just like my rice paper bacon, I like the crunch.
I think it really adds a little extra
something into the recipe.
Just like you need that crunchy saltiness.
So however much is really up to you.
Then we're gonna add our cheese
and then you can top it with your, I like to cook it,
but it doesn't need to be warm chicken
if you don't want it to be.
You can if you want it to be,
I don't really care either way.
You wanna pile your like vegan chicken
whichever kind you're using also.
You can also do this with like a deli meat style, but...
Then you add your top.
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My toothpicks were too short,
so I'm just gonna use skewers,
and that's more or less the first.
I just love how tall, and like the layers.
My ideal sandwich.
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So delicious.
And if you run out of, or you can't find
like store-bought chicken just get soy curls.
Plus it's more cost-effective, which we love.
All right.
Let's go onto sandwich number two.
All right, this next sandwich is a grilled PB&J and banana,
I used to eat this all the time when I was in school
and I would come home at like 3:00 a.m. after the bar
and there would be nothing in my house, I would make this.
It's so good.
It's like, there's something about
like hot peanut butter that is just.
In terms of peanut butter I like crunchy,
I think it's better.
You can use whatever you want.
And then I just think that the perfect PB&J
is made into raspberry jam.
You can fight about it in the comments if you want to,
but I think that's superior.
All right, you know how to make a PB&J,
so I don't need to go too into detail with this.
For the bread, I picked like a German rye.
I just like that, like the it crisps up.
But again you can use whatever bread that you want.
This is also, again, bomb on like a white wonder bread.
So pretty good that way.
Very simple.
We're going to butter the outside,
that's going to be grilled.
It's pretty much like making a grilled cheese,
but it's peanut butter and jam and banana.
I like to make sure that
it's in like every nook and cranny
'cause it gets nice and crispy.
And some of you are probably like,
who doesn't know how to make sandwiches.
You'll be surprised how many people run out of inspiration
for things as simple as sandwiches or soups.
So maybe if you didn't think of any of these,
you'll have a little bit of something new and extra
to add to your sandwich arsenal.
In order to keep my workspace clean,
I just take them and do butter side together,
and now we have a butter sandwich,
something I did eat as a kid with salt.
I salted it.
I was a weird kid.
And then on the first piece,
I'm gonna lay down my peanut butter first.
And then I like to put the banana in between
the peanut butter and the jam instead of like
putting peanut butter and then jam them banana,
because I find that it holds the banana
in place from both sides, does that makes sense?
This looks so good.
Hot peanut butter, so great.
When I was growing up my dad would make us this
toasted peanut butter and jam sandwiches,
and he would put so much peanut butter on it
that it would like just leak off the sides, so good.
Memories.
And then banana.
How would you like to cut your banana?
You have many different options,
I like to do a little angle, why not.
I like the weight layers.
But I mean you don't have to be this extra
you can do whatever you want.
And then what I do from here is I take this right to,
whether it's a friend pan or a grill,
I'm using a George Foreman.
And I just slap it on while I butter the other side with,
or jam the other side, because I want that
peanut butter to get very, very melty.
So gain, you can use whatever jam you like,
but I personally think that you should use raspberry,
and then toss this on.
Hold it so it doesn't slide if you're using
a little grill like this, and then just let
it do its thing.
Grill it, I would say like five-ish minutes.
Always with anything grilled...
I mean you don't really have to wait
for cheese to melt with this
'cause it's not a grilled cheese,
but slow and low is the best because
the bread will like caramelizes this.
So there's a molecular like thing
that happens that when bread is toasted,
the reason why toasted bread tastes so good
is because it caramelizes and it changes
like the molecular structure of it.
Just even the smell, like everything is just sweeter,
and we tend to like sweeter things.
That's why babies, like you're not supposed
to give them like sweet potato right away
'cause that's all that they'll want after that.
Toasty.
And then once again.
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There you go.
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This kinda tastes like, what is it?
Like pancakes.
Like when you put like jam and peanut butter
and banana in a pancake.
I don't, am I the person that does that?
It's really good.
And if you don't love bananas, I don't love bananas.
Like I won't just like eat a banana,
but this is so good 'cause
it's like caramelized and soft and 10 out of 10.
The next recipe is a tuna melt.
Now I like my tuna melts open face,
but you can do this normal top
and bottom sandwich style if you want to.
The base of the tuna or like the tuna,
what's going to replace tuna, it's going to be jackfruit,
I think it has the best texture for this.
I mean, I've also done chickpeas,
but I have some jackfruits, so I figured why not.
And then I'm just going to make a tuna salad
the same way I would make any normal tuna salad.
Throw on some vegan cheese, boil it, perfection.
Red onion, celery, Nori, parsley, mayo,
mustard, vegan cheese.
Kevin.
(laughs happily)
I'm just kidding.
- [Woman] Oh my God, he didn't (indistinct).
- He's still asleep.
Oh no, he's up.
Hello, do you wanna say hello to the people?
No thank you.
No thank you mum, you woke me up.
She's so jealous.
It's okay I love you too.
Did you just like half bark at me.
Okay, so I have my shredded jackfruit here.
You can just do this with your hands
and I'm going to create the dressing
for the tuna salad.
So I'm starting with some mustard, I got some mayo.
For like an essence of the sea I have some Nori,
then some parsley, red onion.
Really you can use any onion,
but I just prefer red onion for this,
also it creates a nice bit of color,
with that purple, and celery,
and then just mix that all together very well.
And for me, what I like to do is soak red onion,
you can really do this for any
like salad or any sort of like chicken salad
or egg salad or tuna salad.
Just soak the red onion in some water,
that'll get rid of some of the harshness from the onion
and make it a little bit more palatable.
So you like, does that not look like?
I think it does.
I mean, it also kinda looks like shredded chicken.
All right.
And then just taste and salt and pepper.
So some pepper.
A little bit of salt.
And if you do have the time to make this in advance
and let it sit for a couple hours,
it really helps the flavors to melt
and mingle and become besties.
I find with a lot of this stuff,
it's always better the next day,
because you're giving those flavors
that time to really develop.
But I mean, if you can't, that's fine too.
And you can like make a little bit extra for tomorrow.
I want now, I want tomorrow.
This is a great like make ahead lunch
for whenever we start going back to work
because it keeps for like three to five days,
and it just keeps getting better and better
the longer you keep it in the fridge.
So you can just very quickly throw a sandwich like together
if you want or put a couple of scoops on like a salad.
If you have some like a arugula and whatever veggies,
you can just throw it on top, it's really tasty.
Again for a bread vehicle if you will,
you can use anything you want.
You can use bagels, you can use
your favorite whole grain bread,
you can use white bread, you can use English muffins.
But I like to toast them first.
All right, so I've gone ahead and buttered those
just so that they don't get crunchy,
but I'm just going to...
You can use really whatever to scoop this.
I like to pile it on there.
And then you're gonna add your cheese.
You can use whatever cheese that you want.
I like kinda shreds 'cause there's more space
for it to melt and kind of spread
as opposed to like using like a slice of cheese.
But I mean, do you.
Do whatever you want.
So I am just using some cheddar.
And I've gone ahead and preheat the broiler
because I'm just putting this under the broiler,
just for a few minutes.
All right, that is broiler ready.
Let's stick it and nip it.
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And then we have our vegan version of a tuna melt.
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Oh my God, they're also good.
Candice you're a genius?
Thank you, I know.
So delicious, oh my God.
I haven't had, even a fake version of a tuna melt in years.
Bet they can't beat like vegan version.
All right guys, there you have it,
three easy delicious vegan recipes.
Let me know in the comment section
which one is your favorite sandwich.
It doesn't have to be one of these.
Can be your favorite sandwich of all time.
They'll give me some inspiration for things
to be veganise for you.
And if you liked this video, give it a big thumbs up.
If you're new here, you wanna be friends.
You're like, "Hey, that girl looks cool,
"I wanna be friends with her."
You can hit the subscribe button.
And I guess we'll see you next week.
Bye.
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