Vegan Roasted Tomato, Pesto and Mozzarella Sandwich
Course Lunch
Cuisine Italian-inspired
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 2sandwiches
Author Two Market Girls
Ingredients
2ciabatta buns
2slicesvegan mozzarella cheese
30g(1 cup) spinach or arugula
30g(¼ cup) vegan pesto
Roasted Tomatoes
30mL(2 tbsp) olive oil
15mL(1 tbsp) balsamic vinegar
6g(1 clove) garlicminced
2½g(2 tsp) Italian seasoning
3g(1 tbsp) fresh oreganochopped
400g(1 large) beefsteak tomatosliced
Garlic Butter
28g(2 tbsp) vegan butter
1g(½ tsp) minced garlic
1g(½ tsp) Italian seasoning
Instructions
Preheat oven to 400°F
Make tomato “marinade” by combining olive oil, balsamic vinegar, minced garlic, Italian seasoning and fresh oregano. Add sliced tomato to marinade and let sit for 10 minutes.
Bake marinated tomatoes in preheated oven for 10 minutes or until golden.
Make garlic butter by combining minced garlic, vegan butter and Italian seasoning. Mix until combined.
Spread garlic butter one one half of the ciabatta bun and spread pesto on the other half. Add roasted tomato slices on top of pesto, then mozzarella cheese, and spinach.
Place sandwich in oven, open-faced, on broil for a couple mins (until bread is golden brown).