ABOUT THE FLAVOR ORIGIN
All the best flavors of Thanksgiving dinner in a toasty panini. The Lentil and Sage Deli Slices have roasted flavors of garlic, lemon and sage. The creamy Chao melts beautifully and balances the sweet and sour cranberry sauce, crisp tart apple and peppery cress. Served warm, this toasty sandwich hits all the right notes.
2 whole wheat ciabatta buns
2 slices Chao Creamy Original
¼ cup cranberry sauce
½ Granny Smith apple, cored and thinly sliced
¼ tsp. freshly ground black pepper
8 slices Field Roast Lentil and Sage Plant-Based Deli Slices
3 Tbsp. egg-free mayo
1 Tbsp. Dijon mustard
½ cup peppery cress or microgreens
Preheat the oven to broil.
Slice the whole wheat ciabatta buns in half and place cut side up on a small baking sheet. Layer bottom buns with slices of Chao Creamy original. Broil for 1 or 2 minutes on the upper rack of the oven, watching carefully, until bun is lightly toasted and Chao is melted.
Layer up each bottom bun with some of the cranberry sauce and a few slices of Granny Smith apple. Season with freshly ground black pepper and four folded slices of Field Roast Lentil and Sage Plant-Based Deli Slices.
In a small bowl, stir together the egg-free mayo and Dijon mustard and slather on the top bun. Sprinkle with peppery cress and replace the bun top. Cut panini in half with a serrated knife and enjoy while warm.