Focaccia Sandwich



 
SERVES 2PREP COOK 15m

pesto

5ounces

baby arugula

¾cup

hazelnuts, toasted

1clove

garlic, minced

2teaspoons

nutritional yeast

2tablespoons

lemon juice

1clove

garlic

½teaspoon

fine sea salt

½cup

olive oil

  1. 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. 


1piece

focaccia, divided widthwise

½head

romaine lettuce, shredded

½cup

jarred pickled hot peppers, drained and sliced

1large

tomato, sliced

1packet

Italian-style Deli Slices

4slices

vegan provolone cheese

  1. Spread pesto on both sides of focaccia. Top bottom half with everything. Close sandwich with top half of focaccia.


  2. 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).