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Plant-Based Schnitzel Sandwich with Mayo & Salsa Roja

Make a statement with your lunch menu with this crunchy and golden plant-based schnitzel locked between thick slices of bread for the most delicious sandwich! Perfect for dine in or takeaway.

  • 25 min
    Prep: 15 m / Cook: 10 m
  • 10 serves
  • easy
  • Vegan


  • 10 HARVEST GOURMET® Plant-Based Schnitzels  
  • 100ml olive oil 
  • 5 vine ripened roma tomatoes, thickly sliced 
  • 2 head baby cos lettuce 
  • 1/4 red cabbage, finely shredded 
  • 1 cup Maggi Salsa Roja 
  • 1 cup alfalfa sprouts 
  • 1/4 cup finely shredded mint 
  • 1 cup mayo (or vegan mayo)  
  • Sourdough loaf, thickly sliced into 20 pieces & toasted (ensure vegan)  
  • French fries, or green salad to serve (optional)

This recipe has been provided by the team at Nestle.


  1. Heat enough oil in a large frying pan to cover the base. Place over medium heat. Add HARVEST GOURMET® Plant-Based Schnitzels, cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate lined with paper towel. 
  2. Meanwhile, combine the cabbage, mint and mayo in a large bowl. Season with salt and pepper 
  3. Place slice of the toasted sourdough onto serving plate. Spread the bread with the MAGGI® Salsa Roja, then layer baby cos leaves, sliced tomato & the coleslaw. Cut the HARVEST GOURMET® Plant-Based Schnitzel in half and add on top, then another dollop of MAGGI® Salsa Roja and mayo, then finish with another slice of the toasted Vegan Sourdough. Serve immediately with fries or a simple green salad 

Chef tips 

  • Get creative with a range of different sandwich specials for your lunch menu!  
  • Pre prepare and package for easy grab & go options for customers