Pressed Trky Pesto Melt

A customer favorite at our Deli & Market in East Nashville, this menu item was on our first menu and was such a delicious crowd pleaser. Warm sliced seitan trky is sandwiched between toasted bread with melted cheese, herbaceous pesto mayo and roasted tomatoes. It’s comforting, decadent and easy to make.

SERVING: Sandwiches for 2
PREP TIME: 45 mins
COOK TIME: 15 mins
ALLERGENS: Wheat, Soy

INGREDIENTS: 

1 Pack BE Hive Sliced Trky
1 C shredded mozz or BE Hive Garlic Shredz
4 Slices of texas toast or sourdough

1 C lightly packed fresh basil
2 T Sunflower Seeds
2 cloves of garlic
1 T nutritional Yeast 
¼ c olive oil
1 T lemon juice
1 C Vegan mayo

2 Tomatoes
½ tsp italian seasoning
Oil to roast

INSTRUCTIONS:

To make Pesto Mayo:

Measure out all your ingredients. In a food processor combine everything but the oil and mayo and pulse to combine. You may need to scrape down the sides every so often, next add the oil and mayo and pulse again until combined. Salt to taste. 

Pre-heat your oven to 400 degrees.
Slice your tomatoes into ¼ inch rounds, making hopefully 8 slices
Olive oil down on a baking sheet, tomatoes in a single layer, more oil on to, salt and italian seasoning on each tomato and bake for 20 mins. Let cool.

You are now ready to assemble your sandwiches!

On a large skillet on medium heat, add 1 TB olive oil and make ½ c piles of vegan shreds on top. 

Spread some pesto mayo on both sides of 2 pieces of sourdough and place on top of the cheese piles, allowing the cheese to melt well until the bread. Flip the bread over and top each with ½ a pack of BE Hive Sliced Trky and 3-4 slices of roasted tomato. Spread pesto mayo on both sides of 2 more pieces of bread and top the sandwich. After another minute, flip both sandwiches and toast. 

Cut in half and enjoy!