Spread on the satay sauce. Mine was a bit thick, and next time I'll try thinning it out to the consistency of a red sauce. Place the seitan on top of the sauce base (I broiled my seitan ahead of time to give it a little more texture). Add a light layer of mozzarella. Bake.
Once it comes out, top with mandolin'd carrots and cucumbers, cilantro and peanuts.
Drizzling some thai sweet chili sauce is nice for an added sweetness, but definitely not necessary.
