A flavorful, loaded sandwich with fresh greens, balsamic, and a smokey finish.
Prep time: 5 mins
Cook time: 5 mins
Directions
STEP ONE
Place your Miyoko's Cashew Milk Smoked Mozzarella on one piece of ciabatta.
STEP TWO
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.
STEP THREE
Schmear some vegan mayo on the inside of the bread without cheese.
STEP FOUR
Spread the tapenade over the piece with the softened cheese and top with the caramelized onions.
STEP FIVE
In a bowl, toss the arugula with a little salt, olive oil and aged balsamic. Generously, top arugula on the onions.
STEP SIX
Place the other piece of bread on top, cut in half, and serve. Enjoy!
