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Chloe Wheatland
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

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!