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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.
Preparation
Equipment:
Grill, Oven
For Dressing:
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In a small bowl, whisk together mustard, honey and lemon juice.
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Stream in oil while whisking.
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Season with salt and pepper. the oil while whisking to create a nice dressing. Season with salt and pepper.
For Sandwich:
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Toss the torn escarole with the dressing.
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Spread the inside of each ciabatta half with 1 tablespoon of fig jam.
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Layer 2 Nurishh Mozzarella Slices on the bottom of each bun.
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Layer sandwiches with some of the escarole salad and put on the top of buns.
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Grill or toast the sandwiches to make croques de escarole.
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Slice in half and serve.
Ingredients
-
portions
2
-
serving size
1 Sandwich
-
day part
Lunch, Dinner
For Dressing:
-
1
tbsp whole-grain mustard
-
1/2
tbsp honey
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1
Lemon, juiced
-
1/4
cup extra-virgin olive oil
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Kosher salt, to taste
-
Ground pepper, to taste
For Sandwich:
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1
Large head escarole, hand torn
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2
Fresh ciabatta rolls
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4
-
4
tbsp fig jam
