Kalamata Olive Flatbread Sandwich with Rosemary-Lemon Tofu Filling

     We like sandwiches in our house. I often joke that my husband could live the rest of his life and only eat sandwiches. They are a great quick, often expensive meal, and sandwiches have saved me in my meal planning many a time.

     We were at Costco on Friday and found a new item that set our mouths to watering. Now normally I am all about whole wheat/grain bread, but this looked amazing. It was Kalamata Olive Flatbread. They have it in the bakery section. It seemed quite popular as I saw it in most carts. I looked at it and thought, "That would make amazing sandwiches and I know just what to put on it: rosemary-lemon tofu!" I had recently finished the blog posting for that recipe and was really craving it.

Like most sandwiches, these are quick and simple.

Ingredients:

• Olive Flatbread or a good Focaccia
• Vegan Cream Cheese or  Mayo
• Rosemary-lemon Baked Tofu (enough to cover the bread)
• Fresh Basil Leaves
• Fresh, sliced Tomatoes

Step 1 - Cut the Bread

• Cut the bread to the size you would like for your sandwich and then slice horizontally to make a top and bottom.

Step 2 - Assemble the Sandwich

• Slather on the vegan cream cheese or mayo.
• If you have large basil leaves, you may want to tear them a bit smaller and then scatter over the bread.
• Place a single layer of thin tomato slices to cover the bottom bread.
• Cover the tomato slices with the tofu slices.
• Place the top on.

Step 3 - Enjoy!

• Oh yum!