The Wingwich
We’ve been on the sandwich plan for meals lately. I’ve made about five from Vegan Sandwiches Save the Day! in preparation of sharing a recipe with you. Selecting the recipe wasn’t easy! It came down to either the Wingwich or Something Blackened This Way Comes. Given the vegan love for heat (and mine in particular), I went with the Wingwich because it’s slightly quicker to make. And it’s so hard to resist wing sauce, especially when it’s combined with crunchy slaw, sweet red onions, and crisp, cooling cucumbers.
Wingwich
Quick and EasyÂ
Hot wings are hugely popular in the United States, and the heat factor ranges from mild to fiery. We prefer Frank’s brand, the traditional hot sauce. Our version is more flavorful than all-out hot, and it’s accented by the slaw. Don’t mention the coffee, and see if anyone can guess the subtle undertone.
 1 pound (454 g) Moo Free Seitan (or use your regular seitan recipe)
4 cups (280 g) shredded green cabbage
1 cup (70 g) shredded red cabbage
1/4 cup (56 g) vegan mayonnaise, more to taste
1 teaspoon apple cider vinegar
1/2 teaspoon celery salt
Pinch black pepper
2 teaspoons nondairy butter
1/2 cup (120 ml) hot sauce
2 tablespoons (30 ml) brewed coffee
1 to 2 tablespoons (15 to 30 ml) canola oil
1 medium cucumber, sliced into rounds
2 slices red onion, separated
4 thick slices ciabatta bread
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In a medium-size bowl, combine the cabbages, mayonnaise, vinegar, celery salt, and black pepper. Stir to combine. Store in an airtight container in the refrigerator until ready to use.
In a small saucepan over medium, melt the butter. Add the hot sauce and coffee. Stir to combine.
Heat a large skillet over medium-high heat. Add 1 tablespoon (15 ml) of the oil and the seitan. Stir and cook until browned, 8 to 10 minutes. Add the remaining oil while cooking if the seitan is sticking. Remove from the heat. Pour the sauce into the skillet and stir to coat the seitan.
To assemble the sandwiches, place a slice of ciabatta on each plate. Divide the slaw, cucumber, and onion evenly among the slices. Divide the seitan among the sandwiches and serve.
 Yield: 4 open-faced sandwiches
Serving Suggestion and Variation
- This can also be made with 1 pound (454 g) extra-firm tofu, drained, pressed and cut into 1-inch (2.5-cm) cubes. Proceed as above.
- Yes, you’re right, (and so were our testers) who said this sandwich cried out for celery sticks. Rather than add them to the sandwich, we suggest serving them on the side.
While we’ve been having a terrific time reliving the 2011 Summer of the Sandwich experience, I’m anxious to hear what you’re trying from the book! Get a copy here! Please keep those emails, blog posts, facebook comments, tweets, and everything else coming! Celine and I are loving them!
