Cheesy Sausage Flatbread

Cheesy Sausage Flatbread

Photo by Debra C.

  • Prep Time


  • Total Time


  • Servings



  • 1

    long whole wheat roll

  • 1

    tsp olive oil or Vegenaise spread

  • 6-8

    sliced sausage rounds

  • 6

    thin slices Monterey Jack Vegan Cheese

  • ¼

    cup diced vine tomatoes

  • 2

    extra-thin slices of onion

  • handful organic arugula

  • drizzle of balsamic vinegar

  • drizzle of extra virgin olive oil

  • black pepper

  • spicy red pepper flakes


1. Heat oven to 350 degrees. 2. Slice roll down the center and rub each side with 1/2 tsp olive oil or Vegenaise spread. 3. Place roll in the oven for 2 minutes to crisp all the exposed faces. Remove from oven, set aside. 4. Saute your vegan sausage in a lightly spray oiled skillet. Cook on high for 1 minute on each side. They should cook fairly quickly Turn off stove. Set aside in the hot saute pan. 5. Slice your cheese, onions and tomatoes. Lay your cheese slices on top of the toasted bread. Turn the oven on high-broil and broil the cheese-topped flatbread for 2-3 minutes (or until edges start to brown and bubble). Be careful not to burn your bread, but a few dark edges are OK. 6. For last minute of your bread's oven broil, lay a few onion slices in the cheese and let them caramelize a bit. 7. Remove bread and turn off oven. Lay your cooked sausage rounds in the hot melted cheese. Top with a few cubes of diced tomatoes. 8. Sprinkle with plenty of fresh raw arugula leaves. Drizzle with olive oil and balsamic vinegar. Add fresh black pepper. Add some red pepper flakes if you'd like it a bit spicy.


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