4 Way Vegan Sandwich

Greek style Sandwich:

1. Spread hummus on two of the bread slices.
2. Top with the cherry tomatoes, spinach leaves, Violife Greek White slices. Sprinkle some oregano and drizzle a bit of olive oil.
3. Add red pepper slices and olives and top with the other bread slice. Enjoy!

Grilled toastie:

1. Top 2 bread slices with one Violife Original flavour slice, one Violife Cheddar flavour slice and one Violife Smoky Cheddar flavour slice each and close with the remaining bread slices.
2. Place in a hot toastie maker and grill for 4-5 minutes until nicely melted.
3. Place on a chopping board, slice in half and serve warm.

Vegan croque monsieur:

1. Place the aubergine slices in a lined baking tray, season with salt and pepper and a drizzle of olive oil and roast for 10 minutes at 180°C.
2. In a small pot, add VIOBLOCK. When melted add flour and whisk for 2 minutes. Then add the nutmeg, oat milk, paprika and season well.
3. Add half of grated Violife Epic block, half of Violife Prosociano and whisk well. When it has nicely melted, remove from heat and set aside.
4. Spread mustard on one of the grilled bread slices, top both slices with melted Violife mixture, sprinkle with some grated Violife and top with grilled aubergine slices.
5. Close the croque monsieur with the other grilled bread slice, and sprinkle with the remaining grated Violife.
6. Place in a preheated oven at 180°C on a lined baking tray and bake for 10 minutes.
7. Sprinkle with thyme, slice in half and serve!

Italian style bruschetta:

1. Slice the baguette in half and then in small bruschetta pieces.
2. Drizzle a bit of olive oil, spread with pesto sauce and top with Violife Mozzarella Flavour slices.
3. Bake in a preheated oven at 200°C for 5-7 minutes.
4. Remove from the oven.
5. Top with the tomato cubes, drizzle with balsamic cream, season well and top with basil leaves.