Sandwiches
Crispy Vegetarian* Chik'n Sandwich with Pickles and Slaw
Ingredients
- 1 Molly's Kitchen® Vegetarian* Breaded Chik'n Patty
- 1 Chef's Line® Bianco Bun, warmed
- 2 oz. Cross Valley Farms® Rainbow Slaw
- 2 oz. Hellman's Vegan Mayonnaise, divided
- 1 tsp. Cross Valley Farms Fresh Dill, chopped
- 1/2 oz. Monarch® Nashville Hot Sauce
- 2 leaves Boston Bibb Lettuce
- 1 oz. Monarch Dill Pickle Chips
PREPARATION
- Combine rainbow slaw with half of the mayonnaise and fresh dill.
- Preheat deep fryer to 350℉ and deep fry chik'n patty for 4-5 minutes or until golden brown.
- Spread remaining mayonnaise on bun, and assemble sandwich with lettuce leaves, chick'n patty drizzled with hot sauce and then topped with slaw, pickles and top bun.
Serves 1
Recipe by Chef Laura Vaughn, Brands Chef, Corporate Kitchen, Rosemont, IL
*Milk, eggs, honey and beeswax permitted; no other ingredients of animal origin. Reasonable efforts to avoid cross-contact with other animal-based ingredients.