Ingredients
Units
Scale
For the Sandwiches
- 4 Pretzel Buns
- 12 Vegan Turkey Slices (I use Tofurkey)
- 1 Vine Tomato
- 2 cups Lettuce
- 4 Slices Vegan Cheese (I use Violife Cheddar)
- 2 tbsp Vegan Butter or Oil
- 1/4 cup Water
For the Pesto Mayo
- 1/4 cup Vegan Mayonnaise
- 1/4 cup Vegan Pesto Sauce
Instructions
For the Sandwiches
- Slice the tomato.
- Toast the buns (sliced sides down) in a lightly buttered skillet on medium heat to your desired darkness.
- Remove the buns from the skillet and add more oil or butter.
- Add the vegan turkey slices (about 6 at a time) to the skillet and brown them on both sides for about 1-2 minutes. Remove the turkey slices from the pan and set them aside. Repeat with the remaining slices.
- When all of the slices are browned, stack about 3 slices of meat together in the skillet and top each stack with a slice of cheese.
- Pour the 1/4 cup of water onto the open space on the skillet, trying not to touch the meat and cheese. Cover with a lid and continue to cook until the cheese melts.
- Remove the vegan turkey and cheese from the skillet and assemble the sandwiches as you desire.
For the Pesto Mayo
- In a small bowl, add the vegan mayonnaise and pesto.
- Mix the mayo and pesto until smooth and fully combined.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Keywords: easy recipes, easy vegan, pesto, plant-based, quick, turkey melt, turkey sandwich, vegan cheese, vegan turkey