♫ I like sandwiches I eat them all the time! ♫ Some of you 70′s babies might be familiar with this childhood sandwich song, it stuck out in my mind today as I assembled this  sandwich creation of raw herb bread, mock tuna and raw avocado vegan mayo! Add fresh romaine and diced red onion… and you have this lovely, tasty meal! In my effort to sustain a healthy diet after cleansing recently, I have been battling a craving for a big sandwich, well hoagie actually. This was definitely the answer.

Raw Herb Bread

3 C Almond Flour (I used a combo of almond/cashew flour)

1 C Flax Meal

1/2 C Grape Tomatoes

2 Small/Medium zucchini

2  Granny Smith Apples, cored skins on

3 T Lemon Juice

1/8 C EVOO (optional)

3 T Za’atar Seasoning

2 T Fresh Sage and a pinch of fresh Tarragon

1 Tsp Himalayan Salt

Chop zucchini and apples and toss into food processor (s-blade) with the rest of the ingredients. Blend well until a moist dough forms. Add a little water if you need to. Split dough in half, spread first part onto one Teflex sheet until about 1/4 inch thick, shape into a large square, it will almost cover the entire Teflex. Score into 9 pieces. Repeat with the second half of the dough on the other Teflex sheet.

Dehydrate at 115 degrees farenheit for two hours, then flip onto a new screen, peel off Teflex and dehydrate for about another 8 hours. You want the bread to be  somewhat supple and pliable, but not mushy in the center.

Note: I made the almond/cashew flour from the pulp left over after making nut milk. I then dehydrated the pulp until dry. It makes a nice flour. You can also purchase almond flour at the store, I know Trader Joe’s has it, not sure what temperature it is dried at though.

Once your bread is dry, you can assemble your sandwich! The possibilities are endless. For this meal I made a raw vegan mayo.

Raw Vegan Mayo

1/2 C Almonds

1/2 C Macadamia Nuts

1 Ripe Avocado

1 T Lemon Juice

3 T Raw Apple Cider Vinegar

1 Tsp Himalayan Salt or Sea Salt

6 Medium Pitted Dates (I used the smaller Deglet Dates)

1/2 Clove Garlic

Blend all ingredients very well in blender. You will most likely need to add a little water, you can also add a little EVOO if you prefer.

Note: You can also use Pignoli nuts in place of the almonds/macadamia nuts.

I spread a generous amount of the vegan mayo onto the bread, then added the Mock Tuna.

Raw Vegan Mock Tuna

3/4 C Sunflower Seeds

1/2 C Walnuts

1 Clove Garlic

1 T Lemon Juice

1/4 Tsp Spike Seasoning (or Herbamare)

1/2 Tsp Italian Seasoning

1-2 T EVOO

Dash Cayenne

Dash paprika

Chop one stalk celery. Chop a handful of green olives.

Blend everything BUT the celery and olives in food processor. Place blended mixture from food processor into a bowl, mix in celery, olives and some of the raw mayo. Mix until desired consistency.

Spread tuna atop the mayo and bread, top with chopped romaine and a little bit of diced red onion. There you have it! I served these with fresh Granny Smith apple wedges which was a nice compliment to the savory sandwich.  This meal has plenty of protein, fruit, veggies and most importantly, FLAVOR!

Enjoy and be well!