Sando Sandwich - HappyVore Plant-Based Breaded Supreme
Ingredients
- 1 HappyVore Plant-Based Breaded Supreme
- 25 grams of mayonnaise
- 35 grams of grated carrots
- 35 grams of shredded red cabbage
- 20 grams of baby spinach
- 40 grams of Sriracha mayonnaise
- 2 slices of Japanese or regular sandwich bread
The Step-by-Step Recipe
Making the sandwich
Sliced Bread Take 2 nice slices (ideally soft Japanese bread, for an ultra-fluffy texture).
Coleslaw (70 g per sandwich):
Mix 35 g of grated carrots, 35 g of shredded red cabbage, and 26 g of mayonnaise.
Season to taste, then let it chill while you prepare the rest. The fresher it is, the better it tastes!
Spinach sprouts (20 g per sandwich)
Just a quick rinse, a quick dry… and there you go—they’re ready to add a touch of freshness.
Sriracha mayonnaise (40 g per sandwich)
When assembling the sandwich, spread 20 g generously on each slice of bread.
Suprême HappyVore (1 per sandwich)
Cook it according to the instructions on the back of the package.
Assembly of the Sando:
1. Place the two slices of bread face to face.
2. Spread Sriracha mayonnaise on them (we want it creamy all over).
3. Spoon the coleslaw onto one of the slices.
4. Add the spinach sprouts on top of the other.
5. Place the piping-hot Suprême on top of the spinach.
6. Gently close the sandwich by bringing the two sides together.
Quick tip: Wrap it in parchment paper before cutting it for a clean cut and that “stylish coffee shop” look.
Cut it in half… admire the cross-section… and enjoy. 💚
