Vegan Dijon Chickn Sandwich with Cheese and Avocado
This super flavorful vegan sandwich has melty cheese, spicy Dijon, creamy vegan mayo and buttery avocado. Rich in protein too!
Servings: 1 sandwich
Ingredients
- 1 vegan chickn scallopini - or similar (I used Gardein, but you can sub with tempeh, tofu or a veggie burger)
- 1 vegan bun or sandwich roll (I used a gluten-free ciabatta roll from Rising Hearts Bakery)
- 1 slice of vegan cheese (I prefer a white cheese for this sandwich. I used Daiya Provolone slices.)
- 2 teaspoon Dijon mustard
- 2 teaspoon vegan mayo
- pinch of smoky paprika
- 2 curly romaine or green leaf lettuce leaves
- 2 thick slices of onion
- 1 teaspoon extra virgin olive oil
- ½ avocado, sliced
Instructions
- Warm a skillet over high heat. Add the extra virgin olive oil.
- Add one ice cube to the skillet, then cover the pan with the lid again. Lower the heat to medium, just until the cube melts. Then turn off heat and allow the pan to sit for a few minutes. At the end of this time the cheese should be fully melted and the onions soft and browned on the edges.
- Now the easy part! Assembly. Toast your bread and slather mustard on one side and vegan mayo on the other. Sprinkle the smoky paprika over top the mayo. Remove the lid from your skillet and use a spatula to transfer the chicken to the bottom side of the roll or bun. Add the onions over top that. Then add avocado and lettuce over top and finally close with the top layer of bread.
- Serve warm!