Holy ravioli, Batman! This is one fine Italian sandwich.
If you like Caprese salad with it’s creamy mozzarella, plump tomatoes and fresh basil, you’re going to fall in love with this. Macadamia nuts are used to make a flavorful “cheese” spread, and the balsamic reduction adds just the right touch of acidity and sweetness to complement the flavors. Use a top quality soft vegan french loaf for this to soak up the balsamic.
Time: 30 minutes
Prep time: 30 minutes* Note: nutes must be soaked for two hours prior to using – this is not included in prep time.
Cook time: 0 minutes
YIeld: 6 servings
- 12 T. of “mozzarella” spread (see recipe below)
- 6 Roma Tomatoes cut in thick slices
- 24-30 whole basil leaves
- 1 cup of balsamic vinegar
- 1 loaf of French bread
- Olive oil, salt and pepper to taste
- Heat the balsamic vinegar in a saucepan in a slow boil until reduced to 1/4 cup. Set aside.
- Cut the bread into six wedges, then cut the wedges open leaving a hinge on one side to open the sandwich. Spread 2 T. of the mixture onto the inside of the sandwiches.
- Toss the tomatoes in salt, pepper and olive oil.
- Arrange 4-5 basil leaves on the inside of the each sandwich, and top with the tomato slices, using one tomato per sandwich.
- Drizzle the balsamic on top of each sandwich and serve.
This makes 1.5 cups of spread –more than enough for this recipe, but it’s important to make a large enough batch or it will get caught in the gears of the blender and not mix. You can save the extra in the fridge for up to a week and make additional sandwiches, use as a dip for veggies, or as a dollop on top of pasta and marinara sauce.
- 1 3/4 c. macadamias soaked for two hours
- Zest of two lemons
- 3/4 c. water (or more if necessary to make it creamy)
- 1 T. minced shallot
- 1/2 t. minced garlic
- 1/2 c. nutritional yeast
- 1/2 t. salt
- Mix all ingredients in high-powered blender, like a Vita-Mix until smooth and creamy, similar to hummus.