The GREATEST veggie sandwiches ever made are right here. This sandwich masterclass is a stepbystep guide through the art of creating delectable, healthy, indulgent sandwiches. Whether you're a sandwich connoisseur or a veggie enthusiast, this will elevate your lunch game.

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The SILENT MORE DETAILED EPISODE    • Make AMAZING Deli Meat From Vegetable...  

The ITALIAN SUB:    • The GREATEST ITALIAN SUB  

00:00 Intro
00:42 Hot Boxing
01:46 Seasoning
03:05 Smoke or Roast
05:25 Deli Cuts & Slices
Curry Mayo
06:56 HOT: Smokey Roast Beast Melt with Wicked Cheese, Red Onion, Dijon and Mayo on Griddled Soft Squishy Buns
09:09 HOT: Shaved Smoked Tofu with Onion, Wicked Cheese & Mayo on soft squishy grilled bap buns.
11:05 COLD: The Pepper Crusted Smoked Roast beast, wicked cheese, quick pickles, lettuce, tomato, red onion, cucumbercashewchili dressing on soft squishy buns.
12:15 COLD: The Californian: smoked Turkey’ celeriac, wicked cheese, vegan bacon’ sprouts, tomato, red onion, avocado and curry mayo on toasted Whole Grain sourdough.
14:15 HOT: The Hip Hot Ham’ Swede & Cheese Sandwich, quick pickles, red onion, mustard and mayo on sourdough cut into HUGE sliders.


ROUGH RECIPE:
Makes 3 Chubs (loafs for slicing into deli cuts)
Smokey Marinated Roast Beast with Pepper Crust (Celeriac)
Smokey Pepper Crusty Smoked Turkey’ (Celeriac)
Smoked HOT BBQ Ham’ (Swede/Rutabaga)

Base Ingredients:
2 Celery Root, aka Celeriac, large soft ball size
1 Swede or called rutabaga, Soft ball size
Herbs:
Handful of sage, rosemary, and thyme (optional)

1 cup BBQ rub seasoning
1 cup black pepper, coarse ground
½ cup black pepper, fine ground
Salt, crystal flakes
Garlic, granulated.
Onion, granulated.
Smoked paprika.
Olive Oil

ROAST BEAST Slice MARINADE:
3 T Soy Sauce
1 T Browning Seasoning
1 tsp beet powder
½ Cup red wine or Veg broth or water


HOT BOX:
Hotbox Deli Root Veg Chubs
In Dutch oven add carrots to the bottom as a buffer, then add as many whole celeriac, Swede to it. I fit 3 in this batch. Roast for at least 6075 minutes at 200c (400f) then check, if a skewer can pass through it easy then it is done. We are looking for al dente to slice once cool, not mushy to make mashed.


SMOKE:
Handful, Applewood Smoke chips, soaked ahead.
Smoke on low heat under 200f degrees for roughly 4560 minutes on indirect heat.
This one is done on charcoal to start and wood finish.


Curry Mayo:

1 cup Vegan Mayo
2 Tbs Curry Seasoning