• Prepare some Vegan Pesto, Tofu Ricotta and Tofu Turkey. You can customize this as you like and use whatever you want, but this was such an amazing sandwich with those three components. See the NOTES section for more info and options!
• Then cut your rolls in half, and grill your Ciabatta or French Roll in a pan over medium heat for a few minutes until lightly browned.
• Spread a generous portion of the Vegan Pesto on the bottom bun. Then add a Tofu Turkey Filet, followed by the Tomato Slices. Add a little salt and pepper to the tomato slices as well.
• Next add a handful of Baby Arugula. You can drizzle a little olive oil or vinegar if you like, but I didn't find it necessary. That's because we are spreading another generous portion of Pesto on the top bun, as well as a nice portion of the Tofu Ricotta. Add the top bun and enjoy! You can also wrap the sandwich in deli or sandwich paper to compress it and then cut it in half!

Storage

• The individual components will last for a few days in the fridge. The Pesto is best enjoyed within 3 days. But once you make everything you can whip up a sandwich in no time!As a sandwich, this is best served fresh, however I did store some in the fridge. While the bread did get a little soggy, it was still totally enjoyable!