GREATEST SANDWICHES EVER MADE from vegetables

The GREATEST veggie sandwiches ever made are right here. This sandwich masterclass is a step-by-step 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.
dereksarno.com/
The SILENT MORE DETAILED EPISODE • Make AMAZING Deli Meat...
The ITALIAN SUB: • The GREATEST ITALIAN S...
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, cucumber-cashew-chili 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 60-75 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 45-60 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