Makes three sandwiches For the curried cashews 4 cups raw cashews ¼ cup umeboshi plum vinegar 2 ripe medium tomatoes, quartered 1 small red onion, peeled and quartered ½ bunch of fresh cilantro (leaves and stems) 1 whole jalapeño pepper, stem and seeds removed 1-inch piece of peeled fresh ginger 2 tablespoons extra-virgin olive oil 2 tablespoons sambar masala 1 teaspoon asafetida 4 teaspoons Thai red curry paste For the lemongrass marinade ¼ cup extra-virgin olive oil 1 fresh lemongrass stalk, trimmed (outer layers removed) and coarsely chopped 2 tablespoons minced peeled fresh ginger ½ cup chopped fresh cilantro (leaves and stems) 2 tablespoons Thai red curry paste 1 tablespoon Chinese five-spice powder ¼ cup umeboshi plum vinegar For the Szechuan chile sauce ¹⁄³ cup toasted sesame oil 3 tablespoons crushed red pepper flakes 2 tablespoons black mustard seeds 1 tablespoon chipotle powder ½ teaspoon ground cloves ½ teaspoon ground ginger 3 tablespoons agave nectar ¹⁄³ cup tomato paste For the seitan 3 tablespoons extra-virgin olive oil 3¾ cups chopped seitan (about 2 pounds) For assembly Three 6- to 8-inch sections of wide baguette (about 2 whole baguettes) Wasabi Mayonnaise (recipe follows) 3 cups arugula
