Santa Fe Chick'n Sandwich
Ingredients
- Vegan Brioche Bun or any bun you desire
- Lettuce
- Vegan Cheese Slice
- Anaheim Pepper Hatch Pepper if in season
- Gardein Scallopini Chick’n I used 2 patties but 1 should be fine too!
- 1/4 cup or so of Teriyaki Sauce for marinade
Santa Fe Sauce
- Heaping Tbsp of Vegan Mayo
- 1/8 tsp of Curry Powder
- 1/8 tsp of Smoked Paprika
- 1/8 tsp of Salt
- Pinch of Turmeric
- Dash of White Vinegar
Instructions
- Assemble the sauce and set aside in the fridge.
- Rub some oil on the Pepper and then put it under the Broiler on High for 10 minutes, flipping halfway through. If it's not blackened after 10 minutes, let it broil and check every 2 minutes or so until it is.
- OR you can fire roast your pepper directly on your stove top burner. Just keep an eye on it (you should really just hover over it and make sure nothing catches on fire!) and flip it every few minutes until the skin is nice and charred.
- When it’s done, wait until it’s cool enough to handle and peel the skin. You can run it under some cold water to help peel. Then chop off the top, slice it down the middle (careful not to cut through the entire thing, you want to filet it, not cut it in half completely) and take out all the seeds.
- Grill Your Buns in a pan over medium high heat (either with some vegan butter or a bit of oil) and set aside.
- Brush the Chick'n with some teriyaki sauce, then grill the Chick’n 3-4 minutes per side. When you flip, brush with more sauce and throw the cheese on top and cover with a melting dome or lid to melt.
- Once cheese is melted remove from heat.
- Add sauce to bottom and top bun and assemble according to the photo.
- ENJOY!
Tried this recipe?Let us know how it was!