Fuss-Free Plant-Based Crumbed Chick'n & Relish Sourdough Sandwich
with Steamed Corn Cob
- Eggs
- Gluten
- Soy
- Wheat
- Milk
- Milk
- Sesame
- Eggs
- May contain traces of allergens
Sink your teeth into nostalgia with this loaded, deli-inspired creation that hits all the right comfort notes. Tender, juicy plant-based crumbed chick'n is layered with a rich tomato relish and crisp veggies between soft sourdough for a satisfying bite with a hint of retro flair. Served alongside a sweet, buttery steamed corn cob, it’s a quick and playful lunch or dinner that brings the classic diner experience straight to your table.
Ingredients
1
Baby Cos Lettuce
1 packet
Burger Sauce
(Contains: Eggs)
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
2
Corn
1 packet
Tomato Relish
1 sachet
Aussie Spice Blend
1
Sliced Sourdough
(Contains: Soy, Wheat, Gluten May be present: Milk, Sesame, Eggs.)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Place corn on a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. Drain any excess liquid. • Meanwhile, slice tomato into thin rounds. Trim baby cos lettuce (see ingredients), then separate leaves.
• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate and season with salt.
• While chicken is cooking, toast or grill sourdough to your liking.
• Top corn cobs with the butter. Season with salt and pepper. • Spread toasted sourdough slices with burger sauce. • Fill with lettuce, tomato, plant-based crumbed chicken and gherkin relish. • Serve diner-style crumbed chick'n and gherkin relish sandwich with steamed corn cob and any remaining lettuce. Enjoy!
