America’s Top 10 New Sandwiches — Veganized

The Huffington Post recently published an article called, America’s Top 10 New Sandwiches. I read this article with great curiosity but, I confess, it didn’t take long until I was more than just a little grossed out. One of the sandwiches referred to an ingredient called suckling pork. I kid you not. I was hoping this was a reference to something other than the obvious, but it appears it is exactly as it sounds.

The International Business Times published an article on world obesity yesterday showing how obesity is on the rise, particularly in the US where “68 per cent of Americans were found to be overweight” and “close to 34 percent were obese.” With obesity, heart disease, and diabetes on the rise, the processed or fried meat sandwiches dripping with high-fat cheese promulgated in this article were clearly not what most of us need. In fact, several of these sandwiches could have been referred to as “heart attacks on a plate.”

No need to worry, America, Veganists are coming to the rescue! Several vegan, veggie, and gluten-free bloggers have teamed together to create tasty and healthier versions of these cholesterol-laden sandwiches. We’ll be publishing a series of posts, one for each sandwich, and we’re calling it: America’s Top 10 New Sandwiches…Veganized!

We’re beginning today with Sandwich #10, The Spuckie. Great name, with a controversial spelling. A “spucky” (as it’s spelled in Boston) is basically Boston’s take on the sub. The name spucky is thought to come from the Italian word spuccadella, a specific kind of Italian roll that can be used for the sandwich.

Today’s Vegan Spuckie was prepared, written, and photographed by Trina Jaconi Biery at Your Vegan Mom. For a complete list of the bloggers involved in this series, see the names and links below.

Trina from Your Vegan Mom guest posts this Vegan Spuckie Sandwich as part of Namely Marly's series on Americans Top 10 New Sandwiches...Veganized!

The Vegan Spuckie

by Trina Jaconi Biery at Your Vegan MomTrina Jaconi Biery from Your Vegan Mom

Serves 4

  • 1 12-ounce loaf ciabatta
  • 1 recipe vegan mortadella
  • 1 recipe vegan capicola
  • 1 recipe vegan salami
  • 1 10-ounce tube Teese vegan mozzarella
  • 1 recipe carrot-olive salad

Slice the ciabatta horizontally to hold all your sandwich fixins.  Spread the bottom half of bread with a liberal layer of carrot-olive salad and its juices.  Pile on slices of all three vegan deli meats and the soy cheese.  Finish with another heap of carrot-olive salad. Place the top layer of bread onto the sandwich and gently press it down to get all those flavors really mingling. Slice the big sandwich to serve.

Now, a word about the vegan deli meats. If you’re not up for a big ol’ cooking project, go buy some slices. I bought both smoked and Italian-style Tofurkey slices and some Smoked Tomato Field Roast in case the meat-free mortadella didn’t pan out, but it did.

If you have the time, it’s totally worth it to make the vegan deli meats yourself. Begin the process by preparing a water bath to bake the seitan deli meats.  Pour water in the bottom of a large roasting pan that can hold a slightly smaller pan where you will cook your foil wrapped seitan logs. Preheat oven to 350.



  • 1/2 package firm silken tofu (6 ounces)
  • 2 tablespoons olive oil
  • 2 tablespoons Bragg’s Liquid Aminos
  • 2 tablespoons red wine
  • 1 tablespoon white wine vinegar
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground coriander
  • 1 cup vital wheat gluten
  • 1/2 cups green olives


Add all ingredients but the vital wheat gluten to a food processor or blender. Quickly pulse to combine, while still leaving small visible pieces of tofu (to visually replicate the cubes of fat traditionally folded into mortadella.)

In a large mixing bowl, stir the tofu mixture into the vital wheat gluten. It should make a soft seitan dough that you can thoroughly mix together with a spatula. When you’re dough is well-mixed, push the olives into the dough, and form into a fat, oblong ball.

Wrap somewhat tightly in foil and place in prepared water bath.



  • 1/4 cup red wine
  • 1/4 cup vegetable broth
  • 1/4 cup smooth salted peanut butter
  • 2 tablespoons Bragg’s Liquid Aminos
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon Spike seasoning blend, or other salt-free seasoning mix
  • 1 cup vital wheat gluten


In a glass measuring cup, mix together all but the vital wheat gluten. It’s hard to mix peanut butter into cold liquids, but that’s actually the idea. Those threads of peanut butter that won’t blend into the other liquids will create some marbles of fat in your ersatz meat. So don’t you go trying to emulsify anything.

In a large bowl, stir the liquid into the vital wheat gluten. Stir with the spatula until a smooth soft dough is formed.

Shape into a fat log, about 3 inches in diameter, wrap it tightly in aluminum foil, and place in prepared water bath.



  • 3/4 cup vital wheat gluten
  • 1/4 chickpea flour
  • 1/2 teaspoon whole fennel seed
  • 1/4 – 1/2 teaspoon coarse ground black pepper
  • 1 whole roasted red pepper (or 1/3 cup if you have a jar of the sliced kind in your fridge – I won’t judge.)
  • 3 tablespoons olive oil
  • 3 cloves garlic, smashed and peeled
  • 1/2 teaspoon liquid smoke
  • 1 tablespoon red wine vinegar
  • 2 tablespoons tamari
  • 1/2 teaspoon salt
  • water to make one cup liquid


In a large bowl, stir together the flours, the fennel, and the pepper.

Blend the rest of the ingredients until smooth.  Stir into the dry ingredients and mix until a smooth, soft dough forms.  Form into a long, thin log, about 1 1/2 – 2 inches in diameter, roll tightly in foil, and place in prepared pan.

Put your meat logs in the oven. Remove the thinner salami and capicola after an hour. They will have expanded slightly to fill out their foil wrapping, but will still be quite soft to the touch. Unwrap and cool completely before slicing. Leave the relatively fat and bulbous mortadella in the oven for another half an hour or 90 minutes total. Again, let it cool completely before slicing.

Carrot Salad


  • 1/4 cup red wine vinegar
  • 2 tablespoons brown sugar
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bunch carrots, grated
  • 5 green onions, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup minced italian parsley
  • 1 cup green olives, chopped
  • 3/4 cup kalamata olives, chopped


In the bottom of a large bowl, whisk together the vinegar, sugar, oil, salt, and pepper. Add the rest of the ingredients to the bowl. Toss well. Taste for salt. And refrigerate until needed.


We hope you enjoyed the first post in our series of America’s Top 10 New Sandwiches…Veganized! We’ll be publishing a new sandwich each week so please be sure to stay tuned.

Updated by Marly · Permalink