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The Two Tone Twist

Chef Jake Schulz

Jake Schulz of Two Beards Deli shows off his signature dish for our Chef's Specialty event
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My Dad, Scott Schulz, was a chef who graduated from Grand Rapids Community College’s culinary program before spending years working in kitchens throughout Grand Rapids and eventually opening our family delis. Growing up, food was always more than a meal—it was an experience. We loved exploring local bakeries, markets, and specialty shops to discover new ingredients and flavors. 

This sandwich is inspired by those memories. It’s healthy, full of bold flavor, and designed for everyone to enjoy. 

As you make this recipe, I encourage you to skip the one-stop grocery trip. Visit your favorite local bakery, farmers market, or neighborhood market with a friend or family member and make finding the ingredients part of the experience. Then make the sandwich your own by adding your favorite vegetables or toppings. 

I hope this recipe shows that plant-based food can be just as flavorful, satisfying, and exciting as any other meal. Most of all, I hope it brings people together around the table, just like it has for my family. 

I hope this recipe shows that plant-based food can be just as flavorful, satisfying, and exciting as any other meal. Most of all, I hope it brings people together around the table, just like it has for my family.

The Two Tone Twist

  • Prep Time: 25 mins
  • Cook Time: 1.5 hours
  • Serving Size: 2-4 Servings

Ingredients

Produce

  • 2 large Spanish onions
  • 1 green bell pepper
  • 1 cup garlic cloves
  • ¼ cup fresh parsley
  • ½ cup fresh cilantro
  • .5 cup fresh basil
  • 2 ripe avocados
  • 1 lemon
  • 2 limes
  • Mini-Sweet Peppers
  • Spring Mixed greens or Spinach
  • Any additional sandwich vegetables of your choice

Canned Goods

  • 2 (15.5 oz) cans chickpeas
  • 2 (15.5 oz) cans black beans
  • 7 oz Canned chipotle peppers

Refrigerated

  • 1 cup vegan mayonnaise

Dry Ingredients & Spices

  • All-purpose flour
  • Masa flour
  • Kosher salt
  • Ground black pepper
  • Curry powder
  • Cumin seeds
  • Ground cumin
  • Cayenne pepper
  • Chili powder
  • Paprika
  • Dried oregano

Oils & Bread

  • Olive oil
  • Sandwich bread or rolls

Before You Begin

  1. Preheat the oven to 300°F (150°C).
  2. Line a baking sheet with parchment paper and lightly grease it with olive oil.
  3. Begin the caramelized onions first, as they take the longest to cook.

Caramelized Onions

  • 1 large Spanish onion, sliced or diced 
  • Splash of olive oil 
  • Pinch of kosher salt
  • Pinch of ground black pepper

Instructions

  1. Heat olive oil in a saucepan over low to medium-low heat. 
  2. Add the onions and cook slowly, stirring occasionally, until deeply golden and caramelized (about 30–45 minutes). 
  3. Season with salt and pepper.
  4. Continue preparing the patties while the onions cook.

Falafel Patty (Part 1)

  1. Combine the following ingredients in a food processor or high-powered blender:
  • ½ large Spanish onion, roughly chopped 
  • ¼ cup garlic cloves 
  • 1 Tbsp kosher salt 
  • ¾ tsp ground black pepper 
  • 2 Tbsp fresh cilantro 
  • ¼ cup fresh parsley 
  • 1 Tbsp curry powder 
  • 1 Tbsp cumin seeds 
  • ¾ tsp cayenne pepper 
  • 2 Tbsp olive oil 
  • 1 Tbsp lemon juice

SLOWLY add beans then flour – Blend until the vegetables and herbs are finely chopped.

Falafel Patty (Part 2)

Add:

  • 2 (15.5 oz) cans chickpeas, drained and rinsed 
  • ½ cup all-purpose flour
  1. Blend until fully combined into a thick, spreadable batter. 
  2. Spread evenly over one half of the prepared baking sheet to a thickness of ¼–½ inch. 
  3. Tip: You do not need to wash the food processor before making the black bean mixture. Unless you are a perfectionist! 

Black Bean Patty (Part 1)

Combine the following ingredients in the food processor:

  • ½ large Spanish onion, roughly chopped 
  • ¼ green bell pepper, roughly chopped 
  • ¼ cup garlic cloves 
  • ¼ cup fresh cilantro 
  • 2 Tbsp canned chipotle peppers 
  • 1 Tbsp lime juice 
  • 2 Tbsp olive oil 
  • 1 Tbsp ground cumin 
  • 2 Tbsp chili powder 
  • 2 tsp paprika 
  • 1½ tsp dried oregano 
  • 1 Tbsp kosher salt 
  • 1 tsp ground black pepper 

Blend until finely chopped. 

Black Bean Patty (Part 2)

Add:

  • 2 (15.5 oz) cans black beans, drained and rinsed 
  • ½ cup masa flour

SLOWLY add beans then flour – Blend until fully combined into a thick, spreadable batter. Spread evenly over the remaining half of the prepared baking sheet to a thickness of ¼–½ inch. 

Bake

Bake at 300°F for 35-42 minutes, rotating the baking sheet halfway through cooking. 

The patties are finished when the tops are dry and cracked, resembling a dry riverbed. A fork inserted into the center should come out clean. 

Allow the patties to cool for 5–10 minutes before cutting them into your preferred sandwich-sized portions. 

Basil Mayonnaise

Ingredients:

  • .5 cup fresh basil leaves 
  • 1 cup vegan mayonnaise 

Instructions:

Blend until smooth using a blender or immersion blender. 

Avocado Spread

Ingredients:

  • 2 ripe avocados 
  • 1 tsp kosher salt 
  • 1 tsp ground black pepper 
  • 1 tsp lime juice 

Instructions:

Mash the avocados until smooth. Stir in the salt, pepper, and lime juice until well combined. 

Toast the Bread

Brush both sides of the bread lightly with olive oil and toast in a skillet or panini press until golden brown and crisp. 

Assemble the Sandwich

  1. Spread the avocado mixture on both slices of toasted bread. 
  2. Spread the basil vegan mayonnaise on the top slice. 
  3. Add a portion of your preferred patty. 
  4. Top with caramelized onions, sliced sweet peppers, and Spring mix/Spinach or your favorite sandwich vegetables or those listed in our recipe! 
  5. Close the sandwich, slice if desired, and enjoy.

A cooking tip: Use your mayonnaise/vegan mayo and spread on the outside of the bread before toasting for a delicious golden crust.

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