It`s summer time. Which means lots of picnics and beach time and even best when tied together. Turn on some Hawaiian music, swing through the kitchen and allow your tastebuds to dance! Serve this ultimate plant-based sandwich best with some fresh tomato salad on the side.
I N G R E D I E N T S
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For the Sandwich: 1 Pineapple 1 Avocado 1 Onion 2 Ciabatta Vegan Mayo Olive oil Some Salad leaves |
For the Salad: A handful of Cocktail tomatoes Some onion rings Apple cider Olive oil Salt & Pepper |
I N S T R U C T I O N S
First peel your pineapple and cut it in rings. You will need 2 slices for 2 Ciabattas. Place your pineapples into a pan and fry them together with some olive oil until soft.
In between wash your salad and let it dry a bit so that it will not soak your sandwich.
Cut your tomatoes in half, marinate with some apple cider and olive oil and set aside.
Cut the onion in rings. Keep some for your sandwich and add the rest to your tomato salad.
Take the avocado and cut out some junks (the more the merrier).
Now divide the ciabattas in half and toast them for 1-2 minutes. Coat with some Mayo on the bottom and add your first layer of salad leaves.
Place the fried pineapple on top and add the onion and avocado.
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