Viral Trader Joe's Sandwich
Viral Trader Joe's Sandwich
Ingredients
- 1 loaf fresh bread, baguette or ciabatta style
- 2 tablespoons olive oil, as needed for drizzling
- 1/4 teaspoon salt, as needed for sprinkling
- 1/4 teaspoon pepper, as needed for sprinkling
- 1/2 cup Trader Joe's Vegan Kale, Cashew & Basil Pesto, several spoonfuls
- 8 ounces Trader Joe's Fresh Mozzarella, sliced
- 1/2 cup Trader Joe's Sun-Dried Tomatoes, several pieces
- 2 cups arugula, a handful
- 2 tablespoons Trader Joe's Balsamic Glaze, as needed for drizzling
Instructions
- 1
Take the loaf of fresh bread and carefully cut it lengthwise, ensuring not to cut all the way through so that it remains hinged.
⏱️ 2 min
- 2
Drizzle olive oil generously onto the cut inner surfaces of both bread halves.
⏱️ 1 min
- 3
Sprinkle salt and pepper evenly over the olive oil on both halves of the bread.
⏱️ 1 min
- 4
Spread a generous layer of Trader Joe's Vegan Kale, Cashew & Basil Pesto onto both cut surfaces of the bread.
⏱️ 2 min
- 5
Arrange several slices of fresh mozzarella evenly on one half of the prepared bread.
⏱️ 2 min
- 6
Place several pieces of Trader Joe's Sun-Dried Tomatoes on top of the mozzarella slices.
⏱️ 1 min
- 7
Add a handful of fresh arugula on top of the sun-dried tomatoes.
⏱️ 1 min
- 8
Drizzle Trader Joe's Balsamic Glaze over the arugula and other fillings.
⏱️ 1 min
- 9
Close the sandwich by carefully bringing the other half of the bread over the fillings.
⏱️ 1 min
- 10
Wrap the entire sandwich tightly in parchment paper. This helps hold the sandwich together and makes it easier to cut and serve.
⏱️ 2 min
- 11
Cut the wrapped sandwich in half, either diagonally or straight, before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Trader Joe's Sandwich
- 1 loaf fresh bread, baguette or ciabatta style
- 2 tablespoons olive oil, as needed for drizzling
- 1/4 teaspoon salt, as needed for sprinkling
- 1/4 teaspoon pepper, as needed for sprinkling
- 1/2 cup Trader Joe's Vegan Kale, Cashew & Basil Pesto, several spoonfuls
- 8 ounces Trader Joe's Fresh Mozzarella, sliced
- 1/2 cup Trader Joe's Sun-Dried Tomatoes, several pieces
- 2 cups arugula, a handful
- 2 tablespoons Trader Joe's Balsamic Glaze, as needed for drizzling
Instructions
- 1
Take the loaf of fresh bread and carefully cut it lengthwise, ensuring not to cut all the way through so that it remains hinged.
⏱️ 2 min - 2
Drizzle olive oil generously onto the cut inner surfaces of both bread halves.
⏱️ 1 min - 3
Sprinkle salt and pepper evenly over the olive oil on both halves of the bread.
⏱️ 1 min - 4
Spread a generous layer of Trader Joe's Vegan Kale, Cashew & Basil Pesto onto both cut surfaces of the bread.
⏱️ 2 min - 5
Arrange several slices of fresh mozzarella evenly on one half of the prepared bread.
⏱️ 2 min - 6
Place several pieces of Trader Joe's Sun-Dried Tomatoes on top of the mozzarella slices.
⏱️ 1 min - 7
Add a handful of fresh arugula on top of the sun-dried tomatoes.
⏱️ 1 min - 8
Drizzle Trader Joe's Balsamic Glaze over the arugula and other fillings.
⏱️ 1 min - 9
Close the sandwich by carefully bringing the other half of the bread over the fillings.
⏱️ 1 min - 10
Wrap the entire sandwich tightly in parchment paper. This helps hold the sandwich together and makes it easier to cut and serve.
⏱️ 2 min - 11
Cut the wrapped sandwich in half, either diagonally or straight, before serving.
⏱️ 1 min