A flavorful, loaded sandwich with fresh greens, balsamic, and a smokey finish.
Prep time: 5 mins
Cook time: 5 mins
Place your Miyoko's Cashew Milk Smoked Mozzarella on one piece of ciabatta.
On medium-low heat, oil a griddle with the olive oil and place both pieces of bread open face on to the griddle. The bread should get warm and crispy on the outside while the cheese softens. It does not need to melt.
Schmear some vegan mayo on the inside of the bread without cheese.
Spread the tapenade over the piece with the softened cheese and top with the caramelized onions.
In a bowl, toss the arugula with a little salt, olive oil and aged balsamic. Generously, top arugula on the onions.
Place the other piece of bread on top, cut in half, and serve. Enjoy!