This can be a winter festival sandwich, or anytime of the year sandwich. It is filling and yum!
Liberally fork the skins of a couple of potatoes (I prefer in skins!) the add to a pot with some salty vegetable stock - add extra salt if it doesn’t taste salty enough! - bring to the boil. Reduce heat to a strong simmer. When they are just fork tender, remove from the stock and allow to drain and steam off. Oil the potatoes and add to a baking tray and roast at 200C for 45 minutes, turning after 25. Put aside to cool down. Once cooled, slice into thick tranches.
Sauté some onion in rapeseed oil on a medium heat for several minutes until translucent. Stir in 1 tsp dried sage and allow to heat for 1 minute until quite fragrant. Now stir in 1 slice of bread’s worth of breadcrumbs, along with a pinch of salt and some ground black pepper. Allow that to toast in the pan for a minute or so, with an occasional stir. The breadcrumbs should absorb most of any oil in the pan. Remove the stuffing to a bowl and allow to cool.
Return the pan to the hob and up the heat to medium-hot. Add some toasted sesame oil. Sauté some slices of paneer or tofu until golden on both sides. Set aside to cool.
Let’s assemble: spread vegan mayo on two slices of bread. Add a layer of stuffing to one slice, add some spinach leaves, slices of potato, and then the paneer / tofu. To make it extra Christmassy, add a touch of cranberry sauce.
Eat and enjoy!