Peri-Peri Plant-Based Crumbed Chick'n Sourdough Sandwich
with Hand-Cut Wedges & Smokey Aioli
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
- Eggs
- Sesame
Ditch the cutlery and get a little handsy with your dinner tonight as you tuck into this decadent chick'n sammie. With peri-peri plant-based crumbed chick'n, some smokey aioli and hand-cut wedges, you’ve got one good looking dinner on the menu!
Ingredients
1 sachet
Peri-Peri Seasoning
(May be present: Gluten, Soy, Wheat.)
2
Potato
1
Baby Cos Lettuce
2 packet
Smokey Aioli
(Contains: Eggs May be present: Milk.)
1
Sliced Sourdough
(Contains: Wheat, Gluten, Soy May be present: Eggs, Milk, Sesame.)
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
Utensils
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!
