THE ONIONS
‍• 4 large (dark) red onions
• 1 tbsp. Demerara or coconut sugar
• A Pinch of salt

THE SAUCE
• 1 cup cultured vegan yogurt (Greek, if possible)
• 1 bouquet of fresh mint
• 1 bouquet of chives
• 1 tbsp. Dijon
• 1 tbsp. Whole grain Dijon
• 1/2 green lime
• 1 tsp. red peppercorn
• Salt to taste
• some green pepper hot sauce if you’re looking to party

THE MEAT
‍• Fat of choice (we used olive oil)
• A desired amount of Juicy Marbles meat
• A cup of tangy white wine or strong lager
• Salt & pepper to taste

& a fluffy artisan Italian-style white bread that smells like home.

FOR THE ONIONS
Cut the onions in half and slice them into thin crescents. Heat a nonstick pan over medium heat, add olive oil, and add the onions. Saute them until soft, then add a pinch of salt. When the onions lose some moisture, add the sugar. Stir until caramelized.

FOR THE SAUCE
Put the yogurt in a large enough bowl so you can stir in the ingredients easily. Add a tablespoon of dijon and a tablespoon of whole grain dijon for some bite. Roughly chop up the mint and chives and generously add them to the mix. Grate in some organic lime peel and squeeze in the lime zest for the perfect acid kick. Lastly, put in the red peppercorns. They add some color and produce little explosions of joy when they pop between your teeth. Salt to taste.

THE MARBLES
Cut a desired amount of meat from the Whole-Cut Loin and pull it apart into stripes using your bare, raw hands. Heat a nonstick pan on medium to high heat and add some cultured butter or Olive oil (or both, who cares). When halfway browned, add salt and pepper. When you obtain the desired color, splash the stripes with wine or beer and let the alcohol evaporate. Allow the wine to create a glaze over the meat.

ASSEMBLY
Cut the end part of the loaf. When you have trouble handling it with just one hand, that’s when you know the sandwich is a good size. Toast it lightly. Cut it sideways, slather the yogurt sauce on both sides, make a bed of onions and lay down the meat. Then add more sauce on top of that. Drown in the sauce.

Proceed to live deliciously.