Open-Faced Chick’n Sandwich

Yummm . . . this open-faced sandwich is crazy good. It’s also super versatile. I used Lightlife Chick’n strips, but other good options would be garbanzo beans, Great Northern beans, tempeh or tofu. The creamy sauce and crunchy texture of the water chestnuts, are a wonderful combination. So much flavor in one bite. Because I used a fat loaf of French bread, I ended up with 3 sandwiches, but if you use a thinner loaf, you’ll easily get 4. This is also a very quick meal, so great when you don’t have a lot of time on your hands.

INGREDIENTS:
1 loaf of French bread, cut in half, then each half cut lengthwise
3/4 C vegan mayonnaise
1 8-oz can water chestnuts, chopped
1/2 C green onion, sliced
1-1/2 Tbs Dijon mustard
1 tsp vegan Worcestershire sauce
1 tsp salt
1 Tbs nutritional yeast
1/2 C vegan mozzarella or Monterey Jack cheese, shredded
1 6-oz pkg. LightLife Chick’n Strips, chopped
1 tomato, chopped
1 C black olives, sliced or chopped

DIRECTIONS:
Preheat oven to 350. In a medium bowl, combine the mayo, water chestnuts, green onion, mustard, Worcestershire sauce, salt nutritional yeast and vegan cheese. Fold in the chick’n strips and tomato.
For the bread, hollow out the middle a little bit, otherwise, the filling won’t stay put.
Fill the bread with the filling and place on a baking sheet.
Bake for 8-10 minutes, or until the bread begins to brown and the filling is hot. Top with black olives, slice and enjoy!

Open-Faced Chick'n Sandwich

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Yummm . . . this open-faced sandwich is crazy good. It's also super versatile. I used Lightlife Chick'n strips, but other good options would be garbanzo beans, Great Northern beans, tempeh or tofu. The creamy sauce and crunchy texture of the water chestnuts, are a wonderful combination. So much flavor in one bite. Because I used a fat loaf of French bread, I ended up with 3 sandwiches, but if you use a thinner loaf, you'll easily get 4. This is also a very quick meal, so great when you don't have a lot of time on your hands.

Author: Epicurean Vegan

Serves: 3-4

Ingredients

• 1 loaf of French bread, cut in half, then each half cut lengthwise
• ¾ C vegan mayonnaise
• 1 8-oz can water chestnuts, chopped
• ½ C green onion, sliced
• 1-1/2 Tbs Dijon mustard
• 1 tsp vegan Worcestershire sauce
• 1 tsp salt
• 1 Tbs nutritional yeast
• ½ C vegan mozzarella or Monterey Jack cheese, shredded
• 1 6-oz pkg. LightLife Chick'n Strips, chopped
• 1 tomato, chopped
• 1 C black olives, sliced or chopped

Directions

1. Preheat oven to 350.
2. In a medium bowl, combine the mayo, water chestnuts, green onion, mustard, Worcestershire sauce, salt nutritional yeast and vegan cheese. Fold in the chick'n strips and tomato.
3. For the bread, hollow out the middle a little bit, otherwise, the filling won't stay put.
4. Fill the bread with the filling and place on a baking sheet.
5. Bake for 8-10 minutes, or until the bread begins to brown and the filling is hot. Top with black olives, slice and enjoy!

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