RCI-SW.002.0076.001
Parmesan-crusted Veggie Sandwich
Parmesan-crusted Veggie Sandwich from the Recidemia collection
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Mix soy Parmesan cheese, salt, and pepper in a shallow bowl.
2
Melt vegan butter in a large skillet over medium-high heat.
3
Coat each bread slice on one side with the Parmesan mixture, pressing gently so it adheres to the butter-coated skillet surface.
4
Working in batches, place coated bread slices Parmesan-side down in the skillet and cook until golden brown and crispy, about 2-3 minutes per side.
3 minutes
5
Transfer toasted bread slices to a clean surface and let cool slightly.
6
Combine soy mayo and vegan Dijon mustard in a small bowl.
7
Spread the mayo-mustard mixture evenly on the non-crusted side of 4 bread slices.
8
Layer sliced avocados, tomato, red onion, and alfalfa sprouts on the spread-coated slices in that order.
9
Top each sandwich with a remaining Parmesan-crusted bread slice, crusted-side up, and press gently to secure.
10
Cut sandwiches diagonally in half and serve immediately.