Tasty ‘Chicken Mayo’ Toastie

Golden toasted sourdough sandwiches filled with ‘chicken mayo’, made with Fry’s Chicken-Style Strip and vegan mayo.

Heat a large frying pan over high heat. Add the Flora Plant BAKETM to the pan and allow to melt; add frozen Fry’s Plant-Based Chicken-Style Strips or Chicken breast to the pan and fry until golden brown, about 6-8 minutes. Remove from the pan, allow to cool slightly, then chop finely.

Add the chopped strips, red onion, parsley, smoked paprika, salt, pepper, and vegan mayonnaise to a medium-sized mixing bowl, and mix well to combine. Taste and adjust the seasoning if necessary.

Spread Flora Plant SpreadTM generously on both sides of the sourdough slices. If using a sandwich press, build the sandwiches by spooning a generous amount of the ‘chicken mayo’ onto one side of 4 slices of bread, then close each with another slice of sourdough. Place into the sandwich press and seal and toast until golden.

If using a frying pan, you have two options: either build the sandwiches first and then pan-fry, or toast the bread and assemble afterwards. To toast assembled sandwiches, heat a non-stick frying pan to medium heat. Depending on the pan size, place 1-2 sandwiches into the pan and toast slowly on one side. Once golden, flip over to toast the other side, about 5-8 minutes. Tip: the pan shouldn’t be too hot, as the bread might burn before heating through.

Another option is to pan-fry slices of buttered sourdough until they turn golden. Once done, remove from the pan and add the filling. If you choose this method, you can also include some rocket leaves and microgreens for added freshness.

Serve the toasties with salted crisps on the side.