Sourdough Caprese BLAT Sandwiches + Roasted Garlic Coconut Butter (Vegan)
BLTs, how do you feel about them?
If you just answered that they’re the greatest invention ever then (ding, ding ding, give ’em a prize!!!) I think we can still be friends. Phew, I was a little bit worried for a sec.
Now, to be completely honest, I was never a fan of actual bacon, even before I went plant-based. However, when I first tried coconut bacon I immediately fell in love with it.
So is it weird to imagine inanimate objects like sandwiches having their own personality? I think if a BLT had a personality it’d be all self-assured and possibly even a bit arrogant about itself. I mean come on, how could it not be when it’s so popular, right? Now a BLAT, they’d probably be a little less conceited from always living in the shadow of their more well-known competition, but I bet they’d still be pretty confident about themselves in sandwich world.
I realize that messing with what some might consider such a perfectly balanced thing as a BLT is akin to playing with fire. Seriously, just upgrading from a BLT to a BLAT is pushing the limits of perfection…..but I couldn’t help myself you guys, I had to do it! You know what though? I think you’ll agree that this is one scenario where “less is more” doesn’t have to apply because this sandwich is killer amazing!
The roasted garlic coconut butter, mixed with the sourdough bread, PLUS the caprese twist, make the final thing like a party of flavors in your mouth. I used Follow Your Heart mozzarella style “cheese” but you can use a different type of plant-based cheese.
It’s sure to have you completely forgetting your plain old BLT. Personally, I don’t think there’s any going back for me now, this sandwich has won me over completely. Basically, you’ve just got to try these once to see what I mean. Disregard any preconceived ideals you have about sandwiches and just DO IT!
Sourdough Caprese BLAT Sandwiches + Roasted Garlic Butter (Vegan)
If you thought this a classic BLT was as good as it gets, think again!
- 4 large slices sourdough bread
- 1/2 cup lettuce leaves I used spinach
- 1 small tomato thinly sliced
- 4 ounces dairy-free mozzarella style "cheese" thinly sliced
- 1 small ripe avocado pitted and sliced
- small handful fresh basil leaves
Roasted Garlic Coconut Butter:
- 1 head roasted garlic
- 1/3 cup coconut oil
- sea salt and black pepper to taste
- 16 ounces coconut chips-flakes
- 3 tablespoons soy sauce use tamari or coconut aminos if gluten free
- 2 tablespoons liquid smoke
- 2 tablespoons pure maple syrup
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
Toast the coconut in a large skillet over medium high heat, stirring constantly, until edges are starting to turn golden brown. Reduce heat to low and add remaining ingredients for the "bacon" and stir for another few minutes until the liquid has mostly evaporated. Remove from heat and pour into a seperate dish so you can use the pan again.
Roasted Garlic Coconut Butter:
Remove all the skin from roasted garlic cloves and mash them in a small to medium mixing bowl with a fork. Add the softened coconut butter, salt, and pepper, and continue mashing until mostly combined, then beat the mixture together until you get it to a whipped and spreadable consistency. (Alternatively you can mix this in a small food processor or even a mixer if you find it difficult to do it by hand.)
Spread desired amount of coconut butter on the bread slices and layer on your toppings, lettuce, tomato, mozzarella, avocado, bacon, and fresh basil. That's it, you're done and it's ready to devour, or as noted above, you can toast both sides of the sandwiches in the bacon pan until the cheese gets all melty and bread is golden.