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Our passion is to help food service professionals, from chefs to bakers and baristas to adopt their menus towards more plant-based dishes that are good for their kitchen, diners, and our planet.
A global average meal today has a carbon footprint of 1,6 kg CO2e. To meet the Paris Agreement goals, we need to change our eating habits and reduce the average carbon footprint per meal to 0,4 kg CO2e. Replacing dairy products with plant-based alternatives is a good way to reduce your carbon footprint.
Mix the mustard and mayonnaise in a bowl. Spread the mix on 10 slices of bread, then top with spring onion.
Place the 700g of Violife Mozzarella Flavour Grated on top of the spring onion.
Place the remaining slices of bread on top, and press down firmly.
In a frying pan, heat 25g of the Flora Plant B+tter Unsalted until it sizzles, and fry each sandwich on both sides until golden brown, topping up the b+tter in the pan, as required.
Slice each sandwich in half, serve on a plate and grate some Prosociano Wedge over the toasted sandwich.
Products used in the recipe:
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