[6-Ingredient] Peri-Peri Crumbed Chick'n Sandwich
with Wedges & Smokey Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Peri-Peri Seasoning
1
Baby Cos Lettuce
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
4
Sliced Sourdough
2 packet
Smokey Aioli
2
Potato
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • FANCIFY ME: Sprinkle Cheddar cheese over wedges in the last 5 minutes of bake time and cook until cheese is melted and golden. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, trim ends of baby cos lettuce and separate leaves. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Add peri-peri seasoning, a pinch of salt and cook, turning to coat, until fragrant, 1 minute. • Transfer to a paper towel-lined plate.
• Toast or grill sourdough to your liking.
• Spread half the smokey aioli over toasted sourdough slices. Fill with lettuce leaves and peri-peri chick'n. • Serve with wedges and remaining smokey aioli. • FANCIFY ME: Thinly slice spring onion. Slice avocado in half, scoop out flesh and thinly slice. Fill sandwich with avocado slices. Sprinkle spring onion over cheesy wedges. Enjoy!
