Easy Healthy Guava and Queso Vegan Sandwich
- 2 slices good bread (I used something called Yoga Bread, which is a really intriguing concept and I'm not sure what that concept is but it includes cranberries, pumpkin seeds, flax seeds, poppy seeds, and "cultivating the authentic you while being mindful to your body, to others, and this earth."
- 1 teaspoon jalapeño s'chug
- 4 slices vegan "bacon"
- 2 tablespoons Tofutti dairy free cream cheese
- 2 heart (hearts?) of palm, sliced lengthwise into thin strips
- 1 serving pasta de guayaba (about a couple of tablespoons; I could only find a firm kind that you have to slice and that's more sweet than tangy, but if you know where to get something that's more gooey and tangy, I think that would be the way to go)
- 1 slice white onion
- roasted red pepper flakes to taste
- garlic powder to taste
- Cook "bacon" and toast bread. Spread each slice of toast with a tablespoon of "cream cheese." On one piece of toast, spread a teaspoon of jalapeño s'chug. Layer toast with chopped up or spread pasta de guayaba, sliced onion, "bacon" strips, and sliced hearts of palm. Before closing, sprinkle with roasted red pepper flakes and garlic powder to taste.
I’ve lived in my neighborhood for a little over a year now. With any new home comes a few food habits—locations you hit up when you’ve had a bad day or want to reward yourself or just feel like pastries are the only reason you’ll get out of bed.
For me, one of those is a relleno de guayaba y queso and a big old cafe con leche from the Dominican bakery Esmeraldo. Depending on my willpower that day, I may also ask for a big hunk of pineapple upside-down cake and an amount of sugar in my coffee that I think makes the lovely women who work the counter feel a little worried about me.
I’m all about some fruit with cheese, and sweet, tangy guava is especially suited to the pairing, so I decided to make it into a sandwich.