Crunchy Chkn Schnitty and Sundried Tomato Sandwich

Crunchy Chkn Schnitty and Sundried Tomato Sandwich

Sandwich shops have Melbourne in a chokehold right now. It feels like the city has waved goodbye to the classic burger and welcomed the humble sanga with open arms. But here’s the catch: when it comes to vegan options, the choices can be pretty hit-or-miss. Most places offer a token vegetarian option, a few sprinkle in a vegan sanga, and then there are the joints that are basically just cold cut meat temples. The two slices of bread around the meat are merely a vessel for consumption.

So, I’ve taken matters into my own hands. If I were to open a sanga shop, you can bet this bad boy would be on the menu. Introducing my Crunchy Chkn Schnitty and Sun-Dried Tomato Sandwich. It's a game-changer! Imagine toasted ciabatta bread piled high with a mouthwatering sun-dried tomato and butter bean dip, crispy tofu chkn schnitty, velvety vegan mayo, and a creamy rocket salad to tie it all together. A flavour explosion that’ll leave you craving more.

Chloe x

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Serves: 2

Ingredients:

Sun-Dried Tomato and Butter Bean Dip:

• 400g can butter beans, drained and rinsed
• 1/2 cup jarred sun-dried tomatoes, drained
• 2 tbsp sun-dried tomato oil from jar
• 2 tbsp tahini
• 1 tbsp tomato paste
• 1 clove garlic
• 1 handful basil
• 1/4 tsp smoked paprika
• pinch of salt and pepper

Tofu Chkn Schnitty:

• 375g tofu, pressed, drained and sliced in half
• 1/2 cup rice bread crumbs
• 1 tsp vegan chicken stock powder
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• pinch of salt and pepper
• 1/4 cup soy milk
• 1/2 – 1 tbsp of olive oil

Bread:

• 2 focaccia ciabatta rolls, halved, or choice of sandwich bread
• 3 tbsp olive oil
• 1 tbsp nutritional yeast
• 1/4 tsp garlic powder
• pinch of salt and pepper

Rocket Salad:

• 100g baby rocket
• 1 & 1/2 tbsp vegan mayo (plus extra for serving)
• juice of half a lemon
• pinch of salt and pepper

Preparations:

1. Preheat oven to 200°C and line two baking trays. Drizzle olive oil over the baking paper of one tray.


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.


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.


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.


5.  For the rocket salad, mix all ingredients in a large bowl until well combined.


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!

Watch the video: https://www.youtube.com/embed/Ac2yF_djlp4

Source URL: https://chloeevegan.com/recipe/crunchy-chkn-schnitty-and-sundried-tomato-sandwich/

'); printWindow.document.write(printContent.html()); printWindow.document.write(''); printWindow.document.close(); printWindow.focus(); setTimeout(function () { printWindow.print(); printWindow.close(); }, 500); }); });