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 minPrep: 15 m / Cook: 10 m
- 10 serves
- easy
- Vegan
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Ingredients
- 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)
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This recipe has been provided by the team at Nestle.
Method
- 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.
- Meanwhile, combine the cabbage, mint and mayo in a large bowl. Season with salt and pepper
- 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
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