By Chloe Wheatland
Crunchy chkn schnitty &sun-dried tomato sandwich
6 steps
Prep:20minCook:30min
this is my crunchy chkn schnitty and sundried tomato sandwich
and it’s the best sanga out there! Toasted focaccia ciabatta bread layered with an insane sun-dried tomato and butter bean dip, tofu chkn schnitty, vegan mayo and a creamy rocket salad.
Updated at: Wed, 03 Jul 2024 21:25:02 GMT
Nutrition balance score
Great
Glycemic Index
56
Moderate
Glycemic Load
50
High
Nutrition per serving
Calories1030.7 kcal (52%)
Total Fat60.3 g (86%)
Carbs88.9 g (34%)
Sugars11.8 g (13%)
Protein40 g (80%)
Sodium1217.1 mg (61%)
Fiber13.1 g (47%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Sun-dried tomato and butter bean dip
400gbutter beans
can, drained and rinsed
½ cupsun-dried tomatoes
drained
2 Tbspolive oil
or sun-dried tomato oil from jar
2 Tbsptahini
1 Tbsptomato paste
1 CloveGarlic
1 handfulbasil
0.25 TspSmoked Paprika
salt
pepper
Tofu chkn schnitty
375gtofu
pressed, drained and sliced in half
½ cuprice bread crumbs
1 tspvegan chicken stock powder
0.5 TspGarlic Powder
0.25 TspSmoked Paprika
salt
pepper
¼ cupsoy milk
½ Tbspolive oil
bread
2ciabatta rolls
halved, or choice of sandwich bread
3 Tbspolive oil
1 TbspNutritional Yeast
0.25 TspGarlic Powder
salt
pepper
rocket salad
Instructions
Step 1
Preheat oven to 200°C and line two baking trays. Drizzle olive oil over the baking paper of one tray.
Step 2
Place all ingredients for the sun-dried tomato and butter bean dip into a food processor and process until smooth. Transfer into a bowl and set aside in the fridge.
Step 3
For the tofu, mix the rice bread crumbs, vegan chicken stock powder, garlic powder, smoked paprika and a pinch of salt and pepper in a shallow bowl. Pour the soy milk into a separate shallow bowl. Dip each tofu half into the soy milk and then the dry mix, flipping and pushing to fully coat. Repeat and transfer to the oiled baking tray. Drizzle extra olive oil on top and roast in the oven for 20 minutes, turning halfway, or until golden and crisp.
Step 4
For the bread, mix the nutritional yeast, garlic powder and a pinch of salt and pepper in a small bowl. Add the olive oil and mix until smooth. Spread over the focaccia ciabatta bread and bake in the oven for 7-10 minutes or until golden and crunchy.
Step 5
For the rocket salad, mix all ingredients in a large bowl until well combined.
Step 6
To assemble the sandwich, smother the focaccia slices in the sun-dried tomato and butter bean dip. Top one half with the tofu chkn schnitty, extra vegan mayo and rocket salad. Top with the other focaccia half and enjoy!
Notes
2 liked
0 disliked
Delicious
Easy
Makes leftovers
Special occasion