Croque De Escarole Salad
Add a little crunch to your menu with a vegan inspired croque that’s full of fresh flavors and gooey Nurishh Mozzarella Style Cheese. This tasty sandwich bookended on ciabatta rolls covered in fig jam is sure to quickly become a favorite amongst patrons.
Ingredients
| Portions: | 2 |
|---|---|
| Serving Size: | 1 Sandwich |
| Day Part: | Lunch, Dinner |
| For Dressing: | |
|---|---|
| 1 | Tablespoon Whole-Grain Mustard |
| 1/2 | Tablespoon Honey |
| 1 | Lemon, Juiced |
| 1/4 | Cup Extra-Virgin Olive Oil |
| Kosher Salt, To Taste | |
| Ground Pepper, To Taste | |
| For Sandwich: | |
|---|---|
| 1 | Large Head Escarole, Hand Torn |
| 2 | Fresh Ciabatta Rolls |
| 4 | Slices Nurishh Mozzarella Style Plant-Based Cheese Slices |
| 4 | Tbsp Fig Jam |
Preparation
| Equipment: | Grill, Oven |
|---|
For Dressing:
- In a small bowl, whisk together mustard, honey and lemon juice.
- Stream in oil while whisking.
- Season with salt and pepper. the oil while whisking to create a nice dressing. Season with salt and pepper.
For Sandwich:
- Toss the torn escarole with the dressing.
- Spread the inside of each ciabatta half with 1 tablespoon of fig jam.
- Layer 2 Nurishh Mozzarella Slices on the bottom of each bun.
- Layer sandwiches with some of the escarole salad and put on the top of buns.
- Grill or toast the sandwiches to make croques de escarole.
- Slice in half and serve.
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