Once Soy Curl Chicken is marinated and ready, cook it over medium heat in a (preferably non-stick) skillet over medium heat, for about 3 – 5 minutes and don't touch them. Make sure you don't crowd the pan. You may need to cook them in 2 – 3 batches. This will ensure a nice browning effect. Flip the soy curls, they should have some nice browning on them. Cook for an additional 3 – 5 minutes or until browned to your liking.
Drizzle over as much Buffalo Sauce as you'd like. I used about 1 cup, but feel free to use more or less to your liking. Stir to combine. Taste for seasoning.
Depending on how cheesy you like it, add 4 - 8 slices of your favorite vegan cheese. You can also use shreds if you like. You can either let the cheese melt by covering the pan, or you can simply stir it all together and let the cheese melt as you stir it.The idea is to get the soy curls covered so each bite is nice and CHEESY!
Split your rolls in half, leaving a hinge. You can hollow them out a bit if desired. Then layer 1/4 of the Buffalo Soy Curls in each one. Next drizzle with more Buffalo Sauce, as much Vegan Ranch as you'd like too!I like to toss on some Cherry Peppers or Pepperoncinis too, but it's optional! Use whatever you'd like, Green Onions or Chives, Grilled Onions, whatever you like!Wrap it up in some Deli Sandwich Paper if you like and dig in!
Notes
THE CHICKEN - For this sandwich, I'm using my Soy Curl Chicken recipe.That said, you can use whatever vegan chicken you like! It's super customizable! You could use my Tofu Grilled Chicken recipe too!VEGAN CHEESE - Use your favorite vegan cheese! I like Follow Your Heart the best these days! Or make the Cheese Sauce from my Cheesesteak Recipe!
