Vegan Caprese on Ciabatta with Cheeze & Thank You Mozzarella
This elevated Vegan Caprese features artisan ciabatta layered with creamy, small-batch "Cheeze & Thank You" vegan mozzarella. Combined with sun-ripened tomatoes, fresh basil, and a drizzle of balsamic glaze, it’s a sophisticated, plant-based take on the classic Italian sandwich.
Ingredients
- 2 each Artisan Ciabatta rolls or 1 large loaf, halved
- 6 ounce –6 oz Cheeze & Thank You Vegan Mozzarella sliced
- 1-2 each large Sun-ripened tomatoes sliced
- 1/2 cup Fresh basil leaves
- 2 tbsp Balsamic glaze
- 1 tbsp Extra virgin olive oil
- 1 pinch Sea salt to taste
- 1 pinch Cracked black pepper to taste
Instructions
- Toast the Ciabatta: Slice the ciabatta rolls in half horizontally. For a crispier texture, lightly toast the cut sides in a pan or under the broiler for 1–2 minutes until golden brown.
- Layer the Mozzarella: On the bottom half of each roll, place thick slices of the "Cheeze & Thank You" vegan mozzarella.
- Add Tomatoes: Layer the sun-ripened tomato slices over the mozzarella.
- Season: Sprinkle the tomatoes with a pinch of sea salt and cracked black pepper to enhance their natural flavor.
- Add Fresh Basil: Place a generous layer of fresh basil leaves over the tomatoes.
- Drizzle and Finish: Drizzle the balsamic glaze and a touch of extra virgin olive oil over the basil. Top with the other half of the ciabatta and press down gently.
- Serve: Slice diagonally and serve immediately while the bread is fresh.
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