My only regret of Zambia? Not discovering pologne sooner!
Girl Can Wander and a newly transitioning vegan, Petra Chikasa opened my eyes to the ease and utter deliciousness that is pologne. I remember the first time we had it.
It was a lazy afternoon in Lusaka and we were watching TV. The show doesn’t stick out in my mind, but oh for the love of sandwich!
I remember eating the sandwich and falling in love with its simplicity. And now I am ready to share this sandwich to the world.
This recipe is the perfect starting recipe for people transitioning into a plant-based diet. Most of us all know how easy a sandwich is to make.
Bread. Pologne. Lettuce and tomato. Bread again. Done.
Easy as that. And for those that are used to eating meat, this is a simple transition. You literally just a swap out the turkey for pologne. And what a grand switch that is, making it better for your health, the animals and the world!
So I said it’s easy, but what about for you sandwich veterans? If you need an even more flavorful bite, don’t hesitate to add some spicy mustard, or maybe some homemade pesto.
This lunchtime sandwich is best served in the company of friends, or chips. You choose!
My go-to brand for the perfect pologne sandwich is Fry’s, a South African brand. This company’s products have been the saving grace to my year of finding vegan in Zambia. But now that I am recently back in the States, I am on the lookout for a comparable substitute. Any and all suggestions welcome!
I’ll keep this nice and short to give you more time to enjoy this simply splendid sandwich!
Next time you make this simple sandwich, be sure to leave a comment, rate it, and tag a picture with the hashtag #badveganlady on Instagram so we know how it turned out! Enjoy!
| Prep Time | 5 minutes |
| Servings |
person
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- 2 buns seeded is nice
- 4 ¼ inch pologne rounds
- 1 small tomato
- 2 large lettuce leaves
- 1 Tbs. extra virgin olive oil
- salt and pepper to taste
Ingredients
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- Slice your buns in half and set in toaster. And slice your tomato.
- Slice your pologne into ¼ inch rounds and heat in 1 Tbs. EVOO until nicely browned on the edges, about 2 minutes each side.
- Layer the pologne on top of the bread, then the lettuce and tomato. Season with salt and pepper. Top with the bun. ENJOY!