Vegan Grinder Sandwich

This Vegan Grinder Sandwich (aka the Viral TikTok Sandwich) recipe is a winner – it’s deliciously messy and is filled to the brim with an irresistibly creamy salad, vegan cheese and deep fried breaded aubergine.

Done in 30m

Serves 2

Dish by Mia Jacobs

Ingredients

For the breaded aubergine

1small-medium aubergine, sliced lengthwise

1 tspsalt

70gplain flour

120mlplant based milk

100ggolden breadcrumbs

1 tbspnutritional yeast

1 tspsmoked paprika

1 tsp dried oregano

1/2 tspgarlic granules

1/2 tspsalt and freshly ground pepper

For the creamy salad

75gvegan mayonnaise

1garlic clove, grated

1 tbspnutritional yeast

1 tbspgood quality tahini

1/2 tbsp red wine vinegar

1 tspdried Italian herbs

1 tspchilli flakes

to tastesalt and freshly ground pepper

1/2 headiceberg lettuce, sliced

50gpiquillo peppers in brine, roughly chopped

1/4red onion, finely diced

8-10large green pitted olives, roughly chopped

To finish

200mlvegetable or sunflower oil

2ciabatta

4 slices, halvedvegan mozzarella style cheese

4 slices, halvedvegan cheddar style cheese

1/2large tomato, sliced

You've probably seen a few of the Viral TikTok Grinder Sandwiches floating around recently but you've not seen one like this. We're swapping the salty cured meats for a luscious fried aubergine in a seasoned breadcrumb coating, and adding tonnes of flavour into the sauce with some vegan favourites - tahini, nooch aka nutritional yeast and salty, savoury green olives.

Method

Start by placing the aubergine slices on a plate or tray. Sprinkle both sides of the aubergine with salt and leave them to sit for at least 10 minutes. After 10 minutes there should be beads of water on the surface of the aubergine. Rinse the slices then thoroughly pat them dry.

Grab 3 bowls. In one, add the flour and season with salt and pepper. In the next, pour the plant based milk and in the last add the golden breadcrumbs with all the seasonings. Place each piece of aubergine in the flour first and ensure every bit is fully coated. Next, submerge the floured aubergine in the milk and lift it straight into the breadcrumbs, pressing down to ensure the whole piece is fully coated and the breadcrumbs are stuck to the aubergine. Do the same with each slice of aubergine then place them on a plate or tray and leave to one side.

Whisk together all the ingredients for the salad dressing from the mayonnaise to the italian seasoning. Once you have a creamy sauce, add in the peppers, olives, onions and lettuce and mix everything together until the salad is fully coated in the dressing.

Heat the vegetable oil in a large frying pan over a medium high heat. Once hot, add in the breaded aubergine slices, you may need to fry them in batches so the pan doesn't get overcrowded. Fry on each side for a few minutes until golden brown and cooked through. Remove and place on a plate lined with paper towel to drain excess oil.

Slice the ciabattas and load the vegan cheeses on one side of each loaf. Place under the grill or in a hot oven to melt the cheese. Remove once bubbly. Season the tomato slices with salt and pepper than place onto the melted cheese, then layer on the fried aubergine and finally top with a generous amount of the grinder salad. It's a messy one - enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.