this is my crunchy chkn schnitty and sun-dried tomato sandwich
Chloe Ella Wheatland Ding- Dec 28, 2024
- 2 min read
Updated: Jan 17
this is my crunchy chkn schnitty and sun-dried tomato sandwich
and it’s the best sanga out there! Toasted focaccia ciabatta bread layered with an insane sun-dried tomato and butter bean dip, tofu chkn schnitty, vegan mayo and a creamy rocket salad. 🤌
recipe (makes 2):
sun-dried tomato and butter bean dip:
- 400g can butter beans, drained and rinsed
- 1/2 cup jarred sun-dried tomatoes, drained
- 2 tbsp sun-dried tomato oil from jar
- 2 tbsp tahini
- 1 tbsp tomato paste
- 1 clove garlic
- 1 handful basil
- 1/4 tsp smoked paprika
- pinch of salt and pepper
tofu chkn schnitty:
- 375g tofu, pressed, drained and sliced in half
- 1/2 cup rice bread crumbs
- 1 tsp vegan chicken stock powder
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- pinch of salt and pepper
- 1/4 cup soy milk
- 1/2 - 1 tbsp of olive oil
bread:
- 2 focaccia ciabatta rolls, halved, or choice of sandwich bread
- 3 tbsp olive oil
- 1 tbsp nutritional yeast
- 1/4 tsp garlic powder
- pinch of salt and pepper
rocket salad:
- 100g baby rocket
- 1 & 1/2 tbsp vegan mayo (plus extra for serving)
- juice of half a lemon
- pinch of salt and pepper
FULL METHOD
1. Preheat oven to 200°C and line two baking trays. Drizzle olive oil over the baking paper of one tray.
2. Place all ingredients for the sun-dried tomato and butter bean dip into a food processor and process until smooth. Transfer into a bowl and set aside in the fridge.
3. For the tofu, mix the rice bread crumbs, vegan chicken stock powder, garlic powder, smoked paprika and a pinch of salt and pepper in a shallow bowl. Pour the soy milk into a separate shallow bowl. Dip each tofu half into the soy milk and then the dry mix, flipping and pushing to fully coat. Repeat and transfer to the oiled baking tray. Drizzle extra olive oil on top and roast in the oven for 20 minutes, turning halfway, or until golden and crisp.
4. For the bread, mix the nutritional yeast, garlic powder and a pinch of salt and pepper in a small bowl. Add the olive oil and mix until smooth. Spread over the focaccia ciabatta bread and bake in the oven for 7-10 minutes or until golden and crunchy.
5. For the rocket salad, mix all ingredients in a large bowl until well combined.
6. To assemble the sandwich, smother the focaccia slices in the sun-dried tomato and butter bean dip. Top one half with the tofu chkn schnitty, extra vegan mayo and rocket salad. Top with the other focaccia half and enjoy!
Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.
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