Italian WFPB Tomato Tonnato Sandwich
Servings: 2 servings
Calories:
Discover this Italian WFPB Tomato Tonnato Sandwich—a rich, savory twist on the classic from Northern Italy, made entirely plant-based with my vegan anchovy paste. No tuna, anchovies, oil, or mayo—just creamy, umami-packed goodness with fresh and roasted tomatoes layered on rustic bread. A perfect whole food, plant-based sandwich that’s healthy, satisfying, and bursting with Mediterranean flavor.
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Ingredients
- 4 slices of farmhouse-style wheat whole-grain bread or crusty baguette
- 12 blistered cherry tomatoes
- 1 ripe tomato heirlooms are best when in season. slice tomatoes into 2 or 4 pieces depending on size of your bread
- 1 tbsp of capers drained and rinsed
- 3-4 leaves of fresh basil optional
Tonnato Sauce
- 2 tbsp plant-based plain yogurt
- 2 tsp vegan anchovy paste
- 1 tsp Dijon mustard
- ½ lemon juiced
- 1 tsp dried basil
- 1 tsp dried tarragon
- freshly ground black pepper to taste
Vegan Anchovy Paste
- 1 tsp nori or seaweed powder
- 1 tsp Bragg's Amino liquid
- 1 tsp caper brine
- ¼ cup white or red miso
Instructions
Vegan Anchovy Paste
- Combine nori or seaweed powder, Bragg's Amino liquid, caper brine and miso. Blend/puree until smooth. Add 1 teaspoon water at a time to assist with blending.
Make Tonnato Sauce
- Combining plant-based plain yogurt, vegan anchovy paste, Dijon mustard, lemon, basil, and tarragon in a small blender. Whizz to a paste, add 1 teaspoon water at a time if necessary to create a smooth sauce. Season with salt and black pepper to taste. Place in a small container and store in the refrigerator until ready to use.
- Heat a cast iron skillet over medium heat and add cherry tomatoes with no oil to slightly blister. Set blistered cherry tomatoes aside.
- Spread two pieces of bread generously with the tonnato sauce. Top with blistered cherry tomatoes, fresh tomatoes, basil, and capers.
- Repeat with other slices of bread. Close the sandwiches and cut them in half to serve.
Notes
NOTES
- Try this on whole-grain baguette or sourdough bread.
- You can also add fresh spinach or other green in addition or replace of the basil.
- This tonnato sauce is great on a grilled portabella mushroom.
