Serves 1-2 people | Crafted with Classic Pizzeria Plant-Based Pepperoni
ABOUT THE FLAVOR ORIGIN
A tweak on an East Coast classic, our Field Roast Pepperoni makes the perfect grinder sandwich. We like using a crusty demi-baguette, or a fresh ciabatta roll so we can slather it with tangy red sauce, and garlic oil before we bake it in the oven.
1 Crusty Demi Baguette cut in half
(you could also use 2 ciabatta rolls)
1 cup Chao Shreds (or any vegan mozzarella)
½ cup Marinara Sauce
¼ cup Olive Oil
1 TBSP Minced Garlic
1 tsp Oregano
In a pan over medium-low heat, add the olive oil, minced garlic, and oregano. Simmer for 5-6 minutes or until fragrant. Remove from heat, and transfer oil mixture to a separate container to cool to room temperature.
Preheat oven to 425 degrees.
Slice both pieces of bread in half, and lay them out on a lined sheet pan. Ladle sauce across the bottom halves of the bread, then top with the cheese, then the pepperoni. Douse both sides with the garlic olive oil. Bake sandwiches in the oven for 10 minutes of until cheese is full melted and the pepperoni is crispy at the edges. Remove from the oven, place the tops on to the sandwiches, and serve.