This Vegan Mozzarella Pesto Sandwich With Blueberry Jam is about to be your new favorite lunch! Smooth vegan mozzarella pairs beautifully with fragrant basil pesto, juicy tomatoes, peppery arugula, and a tangy yet sweet blueberry jam. It's all layered on crispy ciabatta bread for a satisfying and delicious lunch! This sandwich is Caprese flavors but with a fun vegan twist.
This sandwich is inspired by the Blueberry Pesto Sandwich at Modern Market. It was a go-to in my vegetarian days, so I recently recreated this vegan version at home! My take uses plant-based mozzarella and vegan pesto. It's perfect for anyone craving a fresh, flavorful sandwich without dairy!
Table of Contents
Why You'll Love This Recipe
- It's a unique twist on a Caprese sandwich: The tangy blueberry jam adds a surprising pop of sweetness that perfectly balances the savory pesto and mozzarella.
- Totally vegan and dairy-free: Made with plant-based mozzarella and flavorful vegan pesto, it’s perfect for anyone avoiding dairy without sacrificing flavor.
- It can be made with homemade OR store-bought options: Whether you want to make the vegan mozzarella, pesto, and blueberry jam from scratch or save time with store-bought versions, this sandwich works beautifully either way.
Key Ingredients
- Pesto: for a fragrant, herby flavor!
- Balsamic Blueberry Jam: a sweet and tangy blueberry jam with a hint of balsamic vinegar that adds a unique flavor twist.
- Vegan Mozzarella: a mild plant-based cheese that provides the perfect flavor and texture in this sandwich. Make it from scratch or use store-bought to speed things along!
- Tomatoes & arugula: the tomatoes bring juicy fresh vibes, and the arugula provides a bit of a bite!
- Ciabatta: a crispy outside with a soft inside, perfect to hold together all of our flavors and add a bit of crunch!
How to Make
Steps 1-2: Slice each ciabatta roll in half. Spread blueberry jam on one half and pesto on the other.
Step 3: Top one half with some vegan mozzarella and a couple slices of fresh tomato.
Step 3 (cont): Top with a handful of arugula. Close up your sandwich and enjoy!
Recipe Tips
- For extra crispy ciabatta bread, lightly toast it before assembling your Vegan Mozzarella Pesto Sandwich. This adds extra crunch!
- If making this sandwich ahead for lunch or meal prep, store the blueberry jam and pesto in small containers and spread them just before eating. This keeps the bread from getting soggy and keeps everything fresh!
Serving Suggestions
- This Vegan Mozzarella Pesto Sandwich makes a satisfying lunch all on its own, but you can also pair it with a fresh side dish for a heartier meal. Try it with my Easy Vegan Three Bean Salad or my Creamy Vegan Potato Salad for a delicious pairing!
- For parties or gatherings, you can make mini pesto mozzarella sandwiches using sliced baguette instead of ciabatta. These bite-sized versions are perfect for picnics, brunches, or potluck appetizers!
Substitutions & Variations
- Swap the ciabatta for sourdough bread, focaccia, or your favorite crusty loaf—just be sure it’s vegan-friendly if that matters to you!
- Short on time? Use store-bought vegan mozzarella, pesto, or blueberry jam instead of homemade. While the from-scratch versions add extra flavor, the pre-made options make this recipe even quicker to prepare.
- If you’re not a fan of arugula’s peppery bite, try using baby spinach, spring mix, or butter lettuce for a milder green.
Frequently Asked Questions
Yes! This Vegan Mozzarella Pesto Sandwich is great for meal prep with a couple of tweaks. To make ahead, prep the mozzarella, pesto, and jam ahead of time and store separately in the fridge. When packing your sandwich for lunch, prevent sogginess by bringing pesto and jam in separate small containers and spread just before eating!
Traditional pesto is typically made with Parmesan cheese, so it’s not vegan. However, there are many vegan pesto recipes available, and many grocery stores now have dairy-free versions too! For a homemade option, check out the Basil Lemon Pesto in my free ebook! Or you can even try my Creamy Avocado Pesto for a creamier twist!
This sandwich can be made WFPB with the correct swaps! To keep this fully WFPB I recommend using Joyful Balance Vegan Mozzarella, Joyful Balance Balsamic Blueberry Jam, an oil-free vegan pesto (such as the Basil Lemon Pesto in my free ebook), and a compliant bread of your choice.
Other Lunch Recipes You'll Love
📖 Recipe
Vegan Mozzarella Pesto Sandwich With Blueberry Jam
Ingredients
- 4 ciabata rolls - OR another bread of choice
- ½ cup vegan pesto of choice - (I use the Basil Lemon Pesto in my free ebook)
- ⅔ cup Joyful Balance Balsamic Blueberry Jam - OR a store-bought blueberry jam of choice
- 8-12 slices Joyful Balance Vegan Mozzarella - OR a store-bought vegan mozzarella of choice
- 2 medium tomatoes - sliced
- 1.5 cups arugula
Instructions
- Slice each ciabatta roll in half to prepare for filling.
- For each sandwich, spread blueberry jam evenly on one side and pesto on the other (divide the jam and pesto evenly among the four sandwiches so each gets about ¼ of the total).
- For each sandwich, layer a couple slices of vegan mozzarella on top of the blueberry jam, then add one or two tomato slices and a small handful of arugula.
- Close the sandwiches by pressing the two halves together, and enjoy!
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your sandwich-making ways.
Stay joyfully balanced!
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