– 1 quarter ciabatta bread cut in half lengthwise
-Healthy smear of your favorite mayo. About 3 tbsp. (Sir Kensington’s makes a great aquafaba (chickpea) mayo)
– 6oz roasted, firm tofu, pre-marinated in miso, mustard, olive oil, garlic, red wine vinegar, and oregano
-1.5 tablespoons of pickled peppers and some of their liquid. (B+G cherry peppers are amazing and widely available)
-1/4 cup arugula
-1 tsp good olive oil
Assemble ingredients atop sliced ciabatta. Close up sandwich and wrap tightly in plastic. Place in fridge for a least a couple hours or overnight to compress and saturate. Remove from fridge, let come to room temp (30 min), slice in half and enjoy.