Freida's Italian Sandwiches

• 7 ounces firm tofu
• 2 small tomatoes, thinly sliced
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• salt
• fresh ground pepper
• 13 cup mayonnaise or 13 cup vegan mayonnaise
• 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary, crushed
• 8 slices whole wheat bread
• 14 cup prepared pesto sauce
• 14 cup sliced marinated mushrooms
• 14 cup radish sprouts

1. Use waterpacked tofu and it should be well drained that means press it dear and sliced into 1/4-inch-thick pieces.
2. Preheat a broiler and place tofu on foil lined pan broiling 4 inches from heat until browned.
3. About 2 to 3 minutes a side.
4. This is why you had to press it.
5. Sprinkle tomato with oil, salt and pepper.
6. Combine the mayo and rosemary.
7. Assemble the sandwiches by arranging bread on tray.
8. Spread pesto on half.
9. Spread mayo on other half.
10. Layer the tofu, tomatoes, mushrooms and sprouts on the pesto half.
11. Top with mayo half.
12. Cut crosswise.

tofu, tomatoes, olive oil, salt, fresh ground pepper, mayonnaise, fresh rosemary, whole wheat bread, pesto sauce, mushrooms, sprouts

Taken from www.food.com/recipe/freidas-italian-sandwiches-200842 (may not work)