HARVEST GOURMET® Plant-Based Schnitzel Sandwich with Mayo & MAGGI® Salsa Roja

Crunchy and golden plant-based schnitzel locked between thick slices of bread for the most delicious sandwich! 

  • Vegetarian 
  • High in Protein
  • High in Fibre 
  • 0:45 TIME
  • 10 Portions
  • easy

Method

10 HARVEST GOURMET® Plant-Based Schnitzels 
200ml Olive Oil
5 Vine ripened Roma Tomatoes, thickly sliced
2 Head Baby Cos lettuce
1/4 red cabbage, finely shredded
1 Cup MAGGI Salsa Roja
1 cup Alfalfa sprouts
1/4 cup finely shredded mint
1 cup Mayo (or vegan mayo) 
Sourdough loaf, thickly sliced into 20 pieces & toasted (use vegan bread if desired) 
(Optional) French fries, or green salad to serve

  1. Heat enough oil in a large frying pan to cover the base. Place over medium heat. Add HARVEST GOURMET® Plant-Based Schnitzels, cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate lined with paper towel.
  2. Meanwhile, combine the cabbage, mint and mayo in a large bowl. Season with salt and pepper.
  3. Place slice of the toasted sourdough onto serving plate. Spread the bread with the MAGGI® Salsa Roja, then layer baby cos leaves, sliced tomato & the coleslaw. Cut the HARVEST GOURMET® Plant-Based Schnitzel in half and add on top, then another dollop of MAGGI® Salsa Roja and mayo, then finish with another slice of the toasted Vegan Sourdough. Serve immediately with fries or a simple green salad.

Chef's Tip

Get creative with a range of different sandwich specials for your lunch menu!

Pre prepare and package for easy grab & go options for customers.