Christmas Sandwich – delight soy

CHRISTMAS SANDWICH

Some people don’t want a Christmas dinner, but still want something nice. How about a Christmas Sandwich? I made something special for you! If Delight Soy Vegan Chicken isn’t available near you, then use some other brand that you like. The Cilantro Date Cream works well on veggie burgers too! 

Makes 1

Delight Soy makes a vegan chicken nugget in varying sizes, some are bite-size and others are disk-size. A couple grocery stores in my area carry them in their deli cases. When Steve brought home the larger size nuggets to give them a try, and they didn’t have sauce on them, I decided to make some cutlets by pounding them like one would pound a piece of chicken breast into a thinner oval shape to be used in main dish chicken recipes or as in my case a soy chicken sandwich.

Since I didn’t have a mallet and wasn’t thrilled about using the bottom of a skillet, since I wouldn’t be able to control the pound as much as I wanted, I looked around the house and came up with my five pound dumbbell weights I use for exercising – only these are a different style with larger ends than your typical weights.

I put the disk between two pieces of wax paper, then gently, but firmly pounded from the center of the disk outward, till it formed a thin piece of soy chicken ready for frying. Flip the piece over and pound the opposite side.

So go ahead and pound 1 disk-size nugget into a cutlet without breaking it. Before you fry it make the Cilantro Date Cream for the sandwich.

Cilantro Date Cream –  Makes 3/4 cup

10 whole dates cut crosswise in half (to be sure pits are removed)

10 sm. peeled whole garlic cloves

1/2 bunch fresh cilantro washed thoroughly to remove all dirt, then cut into small pieces (leaves and stems)

2 T. extra virgin olive oil

1/4 c. hot water from tap – not boiling

1 T. fresh lime squeeze

1 t. smoked paprika

1 t. pink salt

fresh grind black pepper to taste

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Place all ingredients in food processor and process till smooth.

Now let’s make that sandwich:

Fry a cutlet over a medium-low heat in a little oil, till lightly browned on both sides. Salt and pepper to taste.

1 large hoagie roll, hard-crusted is nice

veg mayo

mustard

arugula

sliced sweet onion

sliced tomato

fresh grind black pepper

Cilantro Date Cream

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Cut roll in half, then broil insides till golden.

Spread one half with veg mayo, and the other half with mustard.

Top the mustard half with a handful of arugula, followed by the onion.

Top the veg mayo half with sliced tomato and fresh grind black pepper.

Place the fried soy chicken cutlet on top of the onion.

Then spread a generous portion of the Cilantro Date Cream on top of the soy chicken cutlet. Close sandwich, cut and eat.

Now that’s a Christmas Sandwich!

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