The Summer Sammie
This sandwich is filled with lemony arugula, artichoke hearts, vegan mozzarella, vegan prosciutto, and a pickled jalapeño vegan mayo you are sure to love it.
Ingredients
Lemony Arugula
- ½ ounce (15g arugula), small handful
- ¼ lemon juiced
- 1 teaspoon olive oil
- Salt and red pepper flakes, pinch of each
Pickled Jalapeño Mayo
- 1 tablespoon (14g) vegan mayo
- ¼ cup (30g) pickled jalapeño pepper, finely chopped
Everything Else
- 2 slices (3.5 ounces/100g) sourdough bread
- 6 quartered artichoke hearts (60g), cut in half
- ¼ block (2 ounces/58g) vegan mozzarella, sliced
- 4 slices (about .8 ounces/22g) vegan prosciutto
Instructions
- In a bowl combine the ingredients for the lemony arugula, mix with a spatula and set aside.
- In a separate smaller bowl add the ingredients for the jalapeño mayo and mix together, set aside.
- Assemble the sandwich: add half the mayo the one piece of bread, then add the artichoke hearts, vegan cheese, vegan prosciutto, arugula, add the remaining mayo to the top slice of bread and place on top.
- Cut in half and enjoy.
Video
Notes
- I like to use the Hellman's vegan mayo.
- Vegan mozzarella is Miyokos.
- Vegan prosciutto is from Mia Green Food.
Tried this recipe?Let us know how it was!