2 ½cupsmeatless strips or 3 cups chopped oyster mushrooms or 2 cups quartered cremini mushrooms
½cupwater
4clovesgarlic, minced
3tablespoonsguajillo chile powder
¾teaspoondried Mexican oregano
¼teaspoonsalt
2tablespoonswhite balsamic vinegar or distilled white vinegar
¾cuprefried black beans
½cupshredded vegan cheese, optional
Bread
2bolillo or telera rolls, halved (see note)
Instructions
Pan-roast the poblano, seed it, cut it into ½-inch thick strips, and set aside. While the poblano is pan-roasting, make the aioli. Purée the garlic, mayonnaise, lime juice, and salt in a blender or food processor and set aside.
In a small pot over medium heat, simmer the meatless strips or mushrooms in the water, garlic, chile powder, oregano, salt, and vinegar for 10 minutes. If you need to add a splash of water to keep the sauce hydrated, do so. Ultimately, the sauce should cook down so it coats the filling. Pull out a small amount of bread from the center of each half of the rolls, creating shallow boats in which the filling and toppings can sit. Toast the bread in a toaster, in the oven, or in a buttered skillet. Spread the filling on the bottom halves of bread and top with the poblano strips. Spread the black beans and then the aioli on the top portions of bread and sprinkle it with the Indian black salt. (Don’t close the sandwich, because the Indian black salt makes a nice presentation.) For a more decadent version of this sandwich, sprinkle the cheese on top of the filling and toast the bottom part of the sandwich until the cheese melts.
Notes
Note: If you can’t find bolillo or telera rolls, you can use ciabatta rolls or small baguettes instead.Nutrition info is for bolillo rolls and does not include vegan cheese.