Basil Pesto & Paprika Plant-Based Chicken Sandwich Feast
with Cheesy Hand-Cut Fries- 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.
Ingredients
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;)
2
Potato
1
Tomato
1
Sliced Sourdough
(Contains: Soy; May be present: Eggs, Milk, Sesame.)
300 g
Plant-Based Crumbed Chicken
(Contains: Soy, Gluten, Wheat;)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• 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!
