Vegan Mozzarella Pesto Sandwich With Blueberry Jam
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! If you love Caprese flavors with a vegan twist, this sandwich is definitely for you.*Note that From Start to Finish is an estimate and assumes that you are making your own pesto, jam, and vegan mozzarella. 1 hour of this time is to make these ahead of time, 2 hours is to allow your mozzarella to set in the fridge, and then the final 10 minutes are the time to assemble your sandwiches. For quicker prep, feel free to use store bought versions of these ingredients!
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!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!