Spicy, crispy vegan chicken - sandwiched between toasted sour dough, dill pickles, lettuce and vegan mayo.
Course Lunch
Cuisine American-Inspired
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 1sandwich
Author Two Market Girls
Ingredients
2slicessourdough toast
12g(2 cloves) garlicminced
30g(2 tbsp) vegan mayo
2-3slicestomato
1picklesliced
30g(½ cup) lettuce
60mL(¼ cup) hot sauce, of choice
30mL(2 tbsp) melted vegan butter
150g(5 pieces) vegan chicken strips
Instructions
Preheat your oven to 400°F
To one of your Ello containers add the vegan chicken strips and bake in the oven for 5-10 minutes or until they start to get golden.
To make the garlic mayo, combine garlic and vegan mayo and mix. Set aside.
To make hot sauce for chicken, combine hot sauce and melted butter. Mix until smooth.
When chicken is baked, brush with hot sauce (on both sides) and place back in the oven to bake for another 5-10 minutes. Remove from the oven once cooked and allow to rest for about 10 minutes.
To make your sandwich spread vegan garlic mayo on both pieces of toast, top one with lettuce, then the chicken strips, sliced tomatoes, pickles and top with the other slice of sourdough.
Enjoy now or in your place in a container for lunch later.