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.
what you’ll need:
5oz 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:
- 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.
- Holding a serrated knife parallel to work surface, cut focaccia in half widthwise.
- 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.
- 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.