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Split Pea Kimchi Club Sandwich

I created this vegan club sandwich the other day that turned out really delicious, so when I made it a second time, I snapped some pics along the way to put together this pictorial step-by-step. Not that anyone needs a how-to on making such an easy sandwich, but it’s fun. :)

The bread that’s been my staple sandwich foundation for some time now (not to mention late night snacks) is Ezekial’s 4:9 Low Sodium. It’s a hearty, organic sprouted bread that is great toasted or warmed. For this sandwich, toasted is best.

Ezekial Low Sodium Bread

Next, a layer of vegan mayo and a thick spread of pureed split peas that’s been refrigerated to firm up. Putting them on separate slices like this protects the bread from the moister ingredients to come.

One such ingredient that really kicks up the proceedings is a liberal helping of Sunjay’s kimchi.

You can find these items in the health food sections of most grocery stores.

Vegan Mayo and Sunja's Kimchi

Avocado slices ad another creamy and cooling element to counter the kimchi and any hots you may have added to the split pea spread. ;)

And, of course, what’s a club sandwich without lettuce (chicory) and tomatoes?

Putting it all together…

Split Pea Club Sandwich

Sliced and ready to devour, napkins at the ready!

Split Pea Club Sandwich

Hope you enjoyed the walk-thru “recipe” and that you get a chance to make it yourself someday.

BTW, as it turns out, there is a cookbook devoted to vegan sandwiches.

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