INGREDIENTS
2 SWAP filets
1 slice of sandwich bread
1/4 red cabbage, shredded
A few arugula leaves
60 g alfalfa sprouts
Truffle mayonnaise:
80 ml soy milk
1/2 lemon, juiced
100 ml neutral oil
100 ml truffle oil
Salt, pepper
DIRECTIONS
Truffle mayonnaise: In a tall container, blend the soy milk, lemon juice, and a pinch of salt. An emulsion will form. Without stopping the blender, slowly drizzle in the oils until you obtain a smooth, creamy mayonnaise. Season with pepper to taste.
Mix the mayonnaise with the shredded red cabbage. Refrigerate until ready to use.
SWAP Chicken filets: Heat a drizzle of oil in a pan. Sear the filets for 4 minutes on each side over medium heat. Let cool slightly, then slice thinly lengthwise or on the diagonal.
Assembly: Use a cookie cutter to cut the slice of sandwich bread. Spread the coleslaw on top, add a few slices of fillet, some arugula, then the alfalfa sprouts.
Repeat as needed, depending on the number of mini vegan sandwiches desired.
Perfect for appetizers, parties, or a creative plant-based twist on a classic club sandwich 🥪🌱