muenster cheeze & tofurkey on roasted garlic focaccia bread.

i have a fond love for "fancy" breads and i'm also a big fan of deli-style sandwiches. eh, call me a sucker. with those ideas still fresh in my mind, i brought together two recipes that i am uncertain to why i haven't thought of before. it's pretty easy and everything is incredibly full-flavored. i also enjoy recipes that are cheap to make, but also create impressive results. since the recipes yield large amounts, you could prepare all of the sandwiches at once and store leftovers properly in the fridge or freezer. that would be quite a quick grab in the morning while running late. sandwiches like this go deliciously with vegan potato salad and/or steamed vegetables for a full on meal. enjoy.

roasted garlic focaccia bread.
ingredients:
1 cup warm water, 80°F
1 1/2 tbsp olive oil
1 1/2 tbsp sugar
2 tsp dried basil
1 1/4 tsp salt
3 1/4 cups bread flour, unsifted
1 1/2 tsp active dry yeast
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4 cloves of garlic, thinly sliced
3/4 cup red (or yellow) onions, coarsely chopped
1 tbsp olive oil
2 tbsp fresh basil (optional)
1/2 tsp black pepper, freshly ground

instructions:
1.) get out your bread maker, plug that bad boy in, remove the bread pan and add the first seven ingredinets as per the instructions that came with you bread maker. select dough cycle and press start.
2.) when done, remove promptly. knead dough for about 5 minutes on a lightly floured surface and roll to a 15x10 rectangle. Place in a greased baking pan (i used a cookie baking sheet).
3.) poke your fingertips all over the top of the dough to make indentations. brush the top with about 1/2 tbsp olive oil and set aside.
4.) in a small skillet, sauté garlic cloves and onions in a bit of olive oil over medium-low heat until tender, stirring frequently. when done, spread garlic and onion mixture over dough. sprinkle fresh basil and black pepper over dough.
5.) cover with plastic wrap or towel and let rise in a warm place until nearly doubled, 20-30 minutes.
6.) bake in a preheated 375°F oven for 20-25 minutes or until golden light brown.

makes: fifteen 3-inch squares

muenster cheeze.
[from the ultimate uncheese cookbook]
ingredients:
paprika
1 1/2 cups water
1 1/2 tbsp agar powder (or 5 tbsp flakes)
1/2 cup chopped cashews
1/4 cup nutritional yeast flakes
1/4 cup fresh lemon juice
2 tbsp tahini
2 tsp onion powder
1 tsp salt
1/2 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp ground coriander

instructions:
1.) lightly oil a 3-cup plastic storage container, and sprinkle paprika over the sides and bottom until lightly coated. set aside.
2.) combine the water and agar in a small saucepan and bring to a boil. reduce the heat and simmer, stirring often, until dissolved, about 5-10 minutes.
3.) transfer to a blender and add the remaining ingredients. process several minutes until completely smooth, scraping down the sides of the blender as needed.
4.) pour into the prepared container and cool uncovered in the refrigerator. when totally cool, cover and chill overnight. to serve, turn out of container and slice. store leftovers cover in the refrigerator. will keep 5-7 days.

makes: one 3-cup block.

sandwich assembly instructions [as shown]: spread a bit of muenster cheeze on the flat side of two slices of focaccia bread, place on a plate cheeze side up and on one of the pieces layer 1-2 leaves of lettuce, 2 rolled slices of tofurkey, 1-2 more leaves of lettuce, a thin slice of tomato, sliced onions and if desired, add condiment(s) of choice (i can vouch for texas pete and spicy brown mustard as being awesome choices, but i recommend one at a time... unless you dig the vinegar rush), top the sandwich off with the other piece of bread and enjoy!