After lunching with Abigail Muir, we had to grab the recipe to her Sandwich and Slaw. As a vegetarian, freelance web designer based in Williamsburg, Abigail highly recommends this work lunch recipe– she eats it almost every day.
- Two pieces of your favorite bread– toasted
- Three slices of Tofurkey (or whatever lunch meat you desire)
- A hunk of Oaxaca cheese
- Dijon mustard
- Pickled & sliced pepperoncini
- A pre-cut bag of slaw from the supermarket
Once the bread is nice and toasty, put the sandwich all together! For the slaw, I grab it straight out of the fridge and just toss with whatever salad dressing is around (for me, usually a lemon-chive). Bon appétit!
“This is my freaking jam. I probably eat this everyday.”
Words by Nayla Al-Mamlouk and Photography by Elena Mudd
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