SERVES 2PREP •COOK 15m
pesto
| 5 | ounces | baby arugula | ||
| ¾ | cup | hazelnuts, toasted | ||
| 1 | clove | garlic, minced | ||
| 2 | teaspoons | nutritional yeast | ||
| 2 | tablespoons | lemon juice | ||
| 1 | clove | garlic | ||
| ½ | teaspoon | fine sea salt | ||
| ½ | cup | olive oil |
In a food processor combine everything but olive oil. Pulse to chop. With machine running, add olive oil in a thin, steady stream until combined.
| 1 | piece | focaccia, divided widthwise | ||
| ½ | head | romaine lettuce, shredded | ||
| ½ | cup | jarred pickled hot peppers, drained and sliced | ||
| 1 | large | tomato, sliced | ||
| 1 | packet | |||
| 4 | slices | vegan provolone cheese |
Spread pesto on both sides of focaccia. Top bottom half with everything. Close sandwich with top half of focaccia.
Preheat a nonstick skillet over medium heat. Griddle sandwich, pressing on it with a spatula or heavy grill press, until crispy and browned on both sides (~3 mins per side).