Happy Gluten Free Wednesday!
There is this amazing little place on 23rd Street between 5th and 6th Avenues right by the F/M train at 23rd Street Subway Station, called Terri. Strange name I will definitely admit, and it really doesn't conjure up any images of what the place could be, but it is great, believe me. It is a quick little convenience/sandwich/salad shop that is entirely vegan and very gluten free friendly. And they make good sandwiches. Seriously. I have had several of them, but really try not to, especially lately, because they can be pretty expensive - $8 just for the sandwich, no salad or drink. If you want either of those, it will run upwards of $16. Anyway, they make this sandwich called Chicken Bacon Ranch on Focaccia. The first time I had it, I fell in love. Seriously. But as I said, it can get a little expensive, so I wanted to mimic it. Then I had a great idea to adapt it and make it gluten free so L could have it. Unfortunately, due to time constraints, I could not follow through and make it a true "Chicken Bacon Ranch", so it because just a "Chicken" Sandwich, but it was still damn damn damn good. Next time though, I will definitely fry up some tempeh bacon, melt some Daiya, and add Ranch Dressing. And I will also toast the focaccia. Once I started eating the sandwich, I realized something was different about it, but couldn't figure it out. By the time I had almost finished it, I realized that I forgot to toast/grill the sandwich! Oh well, just an excuse to make this again! Just be aware that the focaccia is seriously only good for one day - after one day, even unrefrigerated, the dough becomes really tough and dry. So grab a couple of your friends and be sure to eat it all in one day!
Chicken Sandwich on Homemade Focaccia:
2 teaspoons sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon minced fresh rosemary
pinch black pepper
1 1/3 cup warm water
1 tablespoon yeast
pinch raw sugar
1/4 cup extra virgin olive oil, plus additional for drizzling over top
2 tablespoons flax eggs
1 tablespoon agave
1/2 teaspoon apple cider vinegar
1. Preheat oven to 350 degrees.
3. To the bowl of the mixer, add the olive oil, flax eggs, agave and cider vinegar. Stir together until all the wet ingredients are well combined.
6. Drizzle with a small amount more of the olive oil and bake for 20 minutes or until the edges are golden and the top is firm.
7. Allow the dough to cool for several minutes before removing from the pan. The dough has to be almost completely cooled before slicing.
8. Get all the rest of the components of the sandwich ready.
9. Assemble as follows:
|The Dough in the Pan, Drizzled with Oil, Sprinkled with|
Sea Salt & Rosemary
|The Dough After Having Risen for 45 Minutes.|
|The Focaccia, After Baking for 20 Minutes.|
|After Focaccia Cools, Cut into Sandwich-Sized Squares|
|Cut Each Piece in Half to Make 2 Slices|
|Slather Both of the Slices with Vegan Mayo.|
|Add the Fried Pepper Steak Patty.|
|Top with Delicious Ripe Tomatoe Slices|
|Top with Red Onion Slices (As Much or Little as You Like!)|
|The Sandwich all Put Together (I added lettuce)|