This recipe came to me this weekend when I was trying to figure out what to do with the basil in our garden. It doesn’t hurt that we’re coming up on tomato season – some of you might have some ripe already – which makes this the perfect summer lunch or dinner. It also takes no time at all to prepare and is endlessly customizable depending on what you like.
Makes 2 healthy-sized sandwiches
- 2 Roma tomatoes, diced
- 6 basil leaves, finely chopped
- 2 cloves minced garlic
- 1 tsp balsamic vinegar
- 1 tsp olive oil plus extra to brush bread
- Salt and pepper
- Vegan mozzarella cheese (I used Follow Your Heart)
- Vegetarian Quorn “chicken” breast (or real chicken breast, or a vegan alternative)
If you’re using chicken or a meat alternative to chicken in your sandwich, make sure to get that cooked first according to the directions on the packaging. Meanwhile, prepare the tomatoes, basil, and garlic and combine in a medium-sized bowl. Mix together and then drizzle in the vinegar and oil, shake in a couple dashes of salt and peper, and toss again.
Once the chicken or “chicken” is ready, prepare your baguette. Cut to be the size of sandwich you want – ours were about 7 inches or so – split, and brush with olive oil. Slice the vegan mozzarella and place one layer on one side of the bread. Set the oven to broil on high and put in for about a minute or two, keeping a close eye to ensure the bread doesn’t burn.
Take the bread out of the oven, pile with your protein and bruschetta mixture, and enjoy! This was such a fast dinner and so tasty, it instantly made it into the rotation.
Got any other fun additions or change-ups you’d make to this sandwich. Fill me in!