Balsamic Chicken Sandwich
Hello & Happy Monday!!
In my experience with faux meats, or at last Gardein products..
They taste so. good. I could literally eat them all just by themeself and feel content.
Did you know that these products are so verstaile thought that you can literally cater to nearly any type of cuisine your heart desires?
I don’t know about you.. but as I always say, I LOVE a balsamic glaze. I put it on anything and everything, salads, avocados, pizza, more avocados, and let’s just say.. ITS JuST MAGICAL.
The story behind this sammie?! It was honestly inspired by my personal experience as a New Yorker and seeing “balsamic chicken” at every market. (I swear)
So I decdied to take my love for all things balsamic as well as my affinity for basil cashew cheese and boom, the Balsamic Chicken Sammie was born.
If you’re looking to jazz up your mundane sandwich routine, this recipe is so easy and could easily be enjoyed with just some fresh greens and avocado minus the amazing basil cashew cheese and sun dried tomato spread.
I highly recommend this combination, its flavorful, filling, and gorgeous!
Why this sammie rocks:
Sweet from the basalmic
Spicy from the sun dried tomato spread
Cheesy from the basil cashew cheese
shoe string fries
Great for entertaining
Could be made into sliders
- 2 gardien faux chicken patties
- 1/2 cup balsamic vinegar
- 1 tbsp sugar
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 cup cashews
- 6-8 basil leaves
- 1 clove garlic
- 1 tbsp nutritional yeast
- 1 tsp organic bursts Spirulina
- 2 buns
- 5-7 sun dried tomatoes
- 1 tbsp red pepper flakes
- 1/2 cup spinach
- 1/2 avocado
- 1/2 cup arugula
- 1 large potato, washed and peeled
- 1 tbsp olive oil
- 1 tbsp fresh rosemary
- 1 tsp garlic powder
- 1 tsp garlic salt
- Soak cashews in water overnight.
- In a food processor blend together the tomatoes, olive oil, minced garlic, red pepper, and splash of water if needed. Set aside.
- When ready to make the sandwich discard the water from the cashews and throw the nuts in a food processor with basil, spinach, Spirulina, nutritional yeast, salt, olive oil. Pulse until smooth and then set aside.
- In a pan on medium/high heat, cook the faux meat pieces with olive oil for 5-7 minutes to get a good char on them.
- To make the glaze heat balsamic vinegar and sugar, whisk together to make ensure sugar dissolves, bring to a boil, then reduce. Continue to whisk and once the vinegar has thickened to a glaze toss the faux meat pieces in it.
- To build the sandwich create layer with the tomatoes and cashew basil cheese spread and top wit arugula, avocado, and a drizzle of olive oil.
- Wash and peel potato, spiralize, coat with olive oil, rosemary, sea salt, garlic powder and fresh rosemary and back in the oven on 350 for 25-30 minutes. Rotate the fries after 15 minutes to ensure they cook evenly and don't burn. For those getting too crispy, simply remove and set aside to serve with the batch