Saturday, 28 January 2017

Chloé's Open Faced Sandwich

*Updated - Originally posted 11/21/2013*

This was one of our go-to sandwiches while we were in University. We weren't vegan at the time so we used buffalo mozzarella. Since transitioning to a plant-based diet, we hadn't found a good buffalo mozzarella substitute... until now!   

We found The Happy Pear's recipe for Buffalo Mozzarella on YouTube and instantly decided to give it a try and remake our old favorite sandwich. It was a definite success and we're so excited to be making this delicious recipe again!

This recipe was originally created by our friend Choé who is a vegetarian. She kindly allowed us to share this recipe with you all! 

Chloé’s Open Faced Sandwich
Makes 1 serving


1 toasted slice of bread
¼ ripe avocado 
¼ tsp lemon juice
½ tbsp sliced kalamata olives
1 chopped sundried dried tomato
4-6 spinach leaves
2-3 tomato slices
1 medium buffalo mozzarella ball (recipe from The Happy Pear)
slices of red onion 
pinch of dried basil
sea salt and freshly ground pepper to taste
balsamic vinegar
  1. Preheat oven to 350oF.
  2. Scoop out avocado and mix in a bowl with lemon juice. Add salt and pepper to taste and spread evenly on toasted bread.
  3. Top with sundried tomatoes and kalamata olives.
  4. Layer spinach leaves on sandwich and top with tomato slices.
  5. Place slices of mozzarella evenly over the sandwich and top with red onion.
  6. Add dried basil and ground pepper to taste and bake for 5 minutes.
  7. Remove from oven, drizzle balsamic vinegar over top and serve.