Basil Pesto & Paprika Plant-Based Chicken Sandwich Feast

Name: Basil Pesto & Paprika Plant-Based Chicken Sandwich Feast with Cheesy Hand-Cut Fries
Total time: 30 min
Yield: 2
Cuisine: Argentinsk
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Cheddar Cheese; 1 sachet Paprika Spice Blend; 1 packet Garlic Aioli; 1 packet Basil Pesto; 2 Potato; 1 Tomato; 1 Sliced Sourdough; 300 g Plant-Based Crumbed Chicken; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Cheesy Hand-Cut Fries

4.5(56)

Recipe Development TeamUpdated on June 04, 2026

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Calories

1290 kcal

Protein

41.2g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Milk
Eggs
Cashew
Soy
Gluten
Wheat
Wheat
Gluten
Soy
May contain traces of allergens
Eggs
Milk
Sesame

Team tender Latin-inspired paprika beef rump and basil pesto sauce for a steak sandwich worth raving about. Dressed salad leaves, tomato and garlic aioli are the final layers that are cushioned between the tasty slices of sourdough. All that’s left to plate up is a serving of cheesy fries.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Cheddar Cheese

(Contains: Milk)

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy)

1 packet

Garlic Aioli

(Contains: Eggs)

1 packet

Basil Pesto

(Contains: Milk, Cashew)

Potato

Tomato

Sliced Sourdough

(Contains: Soy May be present: Eggs, Milk, Sesame)

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories1290 kcal

Energy (kJ)5380 kJ

Fat71 g

of which saturates11.2 g

Carbohydrate117 g

of which sugars7.9 g

Dietary Fibre10.9 g

Protein41.2 g

Sodium2020 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• See ‘Top Steak Tips!’ (below left).
• Preheat oven to 240°C/220°C fan-forced. Cut
potato into fries.
• Place fries on a lined oven tray. Drizzle with olive
oil, sprinkle with salt and pepper and toss to coat.
Bake until just tender, 20-25 minutes.
• In the last 5 minutes of cook time, remove from
oven, sprinkle with Cheddar cheese and bake until
golden and crispy.

TIP: If your oven tray is crowded, divide fries between
two trays.

• Meanwhile, thinly slice tomato.
• In a medium bowl, combine paprika spice blend,
a pinch of salt and a drizzle of olive oil. Add beef
rump and toss to coat.

• When the fries have 15 minutes remaining, 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. • Transfer to a paper towel-lined plate.

• Toast or grill sliced sourdough to your liking.

• In a second medium bowl, combine mixed salad
leaves with a drizzle of vinegar and olive oil.
Season to taste.

• Spread half the sourdough slices with garlic aioli,
then top with salad leaves, tomato, plant-based crumbed chicken and basil pesto. Top with remaining slices of sourdough.
• Serve with cheesy fries and remaining aioli. Enjoy!