• 4 Cauliflower Flatbreads
  • ½ cup Stancato’s Premier Sauce
  • 1 ½ cup Smoked Provolone, Shredded
  • 4 Thick Bacon slices, cooked
  • ½ cup Heirloom Cherry Tomatoes, quartered
  • 1 Avocado
  • ½ cup Micro Arugula


Cook Bacon on griddle or in oven until almost crisp. Set oven to 425 degrees. Place Cauliflower Flatbreads on half sheet pan to create 2 sandwiches. On bottom buns, place ¼ cup Shredded Smoked Provolone, on top buns, place ½ cup Shredded Smoked Provolone. Each sandwich should have ¾ cups of cheese total. Place 2 slices of Bacon on each bottom bun. Place in over for 10 minutes, until hot and cheese is melted. Remove from oven. Peel and slice Avocado, place half of an Avocado on each sandwich. Top Avocado with ¼ cup quartered Tomatoes and ¼ cup micro Arugula. Close the sandwiches and cut in halves. Heat up Stancato’s Premier Sauce for a great dipping sauce for this sandwich.