The Chef: Colleen
The Menu: Never outdone, Colleen capped off our super sandwich-week with a real winner. After sneaking off to buy her secret weapon, a fresh-baked, crusty, artisan loaf, she whipped up a batch of roasted artichoke-hearts, yellow peppers, and zucchini. When drizzled with a rosemary-based marinade, topped with caramelized onions and avocado, and paired with a light, crisp, romaine salad, this medley made for one of the most sinfully decadent sandwich-plates of the week.
The Goods: After a week of rich, over-the-top, fancy-pants sandwiches, we were all relieved that Colleen decided to go the basic grilled-vegetable route. Some of the VN staff tend to think vegetable sandwiches are for "suckers and hippies,” but once they got their jaws suitably dislocated, and their teeth sufficiently sunk into this crispy, thick, and juicy sandwich, it was clear that even plain ol' roasted veggies, when layered between two thick slices, magically become the world's most perfect meal. Move aside, cupcakes! We at VNHQ wholeheartedly believe vegan sandwiches are going to take over the world. Thanks so much to everyone who contributed ideas for this spectacular theme week! We are already plotting our next theme.