Chimichurri & Paprika Plant-Based Chicken Sandwich
with Cheesy Fries
Team tender Latin-inspired paprika beef rump and chimichurri 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.
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 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
Chimichurri Sauce
(Contains: Sulphites; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
2
Potato
1
Tomato
4
Sliced Sourdough
(Contains: Milk, Wheat, Gluten, Soy; May be present: Almond, Eggs, Milk, Sesame, Hazelnut, Lupin.)
300 g
Plant-Based Crumbed Chicken
(Contains: Wheat, Gluten, Soy;)
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). • 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 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 plant-based crumbed chicken 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 with salt and pepper.
• Spread half the sourdough slices with garlic aioli, then top with salad leaves, tomato, plant-based crumbed chicken and chimichurri sauce. • Top with remaining slices of sourdough. • Serve with cheesy fries and any remaining aioli. Enjoy!
