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Focaccia Sandwich

This is a sandwich of epic proportions, designed for your hungriest of days. The peppery bite of the arugula pesto combined with crisp lettuce, tangy peppers, and flavorful deli slices adds up to a sandwich that is more than the sum of its parts. Instead of arugula, feel free to use basil or other herbs for the pesto.

Makes 2 servings



what you’ll need:

5 oz package baby arugula
¾ cup hazelnuts, toasted
2 tablespoons lemon juice
2 teaspoons nutritional yeast
1 garlic clove, minced
½ teaspoon fine sea salt
½ cup olive oil
1 piece prepared focaccia
½ head romaine lettuce, shredded (about 3 cups)
½ cup jarred pickled hot peppers, drained and sliced
1 large tomato, sliced
1 package Tofurky Italian Deli Slices
4 slices vegan provolone cheese

how to make:

1. In a food processor combine arugula, hazelnuts, lemon juice, nutritional yeast, garlic, and salt. Pulse to chop. With machine running, add oil in a thin, steady stream until combined. 

2. Holding a serrated knife parallel to work surface, cut focaccia in half widthwise.

3. Spread pesto on both sides of focaccia. Top bottom half with lettuce, peppers, tomato, deli slices, and cheese. Place top half of focaccia on sandwich.

4. 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, 2-3 minutes per side.