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GATHER THE INGREDIENTS
FOR THE SANDWICH
- 2 pieces of ciabatta bread
- 2-3 oz Miyoko's Classic Plant Milk Mozzarella
- Vegan mayonnaise
- 2 tablespoons tapenade
- 4-5 sun dried tomatoes in oil
- 1 cup arugula
- Olive oil
- Aged balsamic (syrupy)
- Salt and pepper, to taste
START CREATING
PREP THE CIABATTA
1. Place your mozzarella on one piece of ciabatta.
2. On medium-low heat, oil a griddle with olive oil and place both pieces of bread face-up on to the griddle. (The bread should get warm and crispy on the outside while the cheese softens. It does not need to melt).
ADD CONDIMENTS
3. Smear some vegan mayonnaise on the piece of ciabatta without cheese.
4. Spread the tapenade over the piece with the softened cheese and sun dried tomatoes.
PREP GREENS AND SERVE
5.In a bowl, toss the arugula with a little salt, olive oil, and aged balsamic. Generously, top greens of choice on the onions. Sprinkle on salt and pepper to taste.
6. Place the other piece of bread on top, cut in half, and serve. Enjoy!
