Broccoli Rabe and Shiitake Sandwich w Gochugaru Spicy Mayo

It’s kind of like an Asian club

Sorry this photo is so messy but it was insanely delicious so worth the share. I love a good sandwich and this reminds me of an Asian riff of club sandwich, all plant-based. The combo of the bitter rapini, sweet shiitakes and spicy mayo w a hit of kraut is the most heavenly combo.

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8 shiitake mushrooms, destemmed

1 bunch of broccoli rabe, ends trimmed and rinsed

2-3 tbsp olive oil

2 cloves garlic, thinly sliced

Sea salt

2 tbsp tamari

1/2 tsp toasted sesame oil

3 tbsp avocado oil or olive oil

Romaine lettuce

Kimchi

Toasted bread (I used rice millet bread)

Spicy Mayo:

1/2 cup vegan mayo

1 tbsp Gochugaru flakes

1 tsp toasted sesame oil

1 garlic clove, grated

1 tbsp maple syrup

Sea salt / pepper

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Preheat oven to 450. Place shiitake caps on a parchment lined baking sheet, face up. Drizzle avocado oil, tamari and toasted sesame oil and massage well. Bake for 15 min. Remove and let cool.

While mushrooms are roasting, boil a pot of heavily salted water. Blanch broccoli rabe for about 5 min. Drain, then sauté in same pot with olive oil and garlic for a few minutes or until fragrant. Season with salt and set aside.

In a small bowl, mix together spicy mayo ingredients.

Toast bread. Spread spicy mayo, layer on broccoli rabe, mushrooms, then kimchi and romaine. enjoy!