Monday, July 25, 2011

Herb-Crusted Caesar Salad Sandwich

We had family visiting over the weekend and so instead of cooking we went out to dinner every night.  When they left yesterday, I decided that I wasn't going to the grocery store and would make something for dinner with whatever I had in my freezer and pantry.  So I decided to make a Herb-Crusted Caesar Salad Sandwich.  I used Gardein Chick'n Scallopini because that is what I had in my freezer, but this sandwich would be just as good with herb-crusted seitan, tempeh or extra firm tofu. 

Going out to dinner in the South Bay is a bit of a drag when you're vegan.  Unless you want to eat greasy fried Asian food, falafels, or vegan pizza, your options are really limited.  I wish we had better restaurant options here.  The next time I have family visit, I'm going to cook at home instead of going out to dinner.  At least I know that my food is healthier and definitely a lot better tasting, and my kitchen has a lot more options to choose from!

Herb-Crusted Fillets:

2 cups finely ground bread crumbs, or panko 
1 tbsp finely minced fresh thyme leaves
1 tbsp nutritional yeast
1 tsp crumbled dried oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
1 cup vegetable stock
2 tbsp canola oil
1-2 packages Gardein Chick'n Scallopini Fillets
Note:  Depending on how large your sandwich rolls are, you may need to purchase two packages of the Gardein.  Each sandwich uses about 1-1/2 fillets each.

  • Remove scallopini from freezer and defrost in microwave until softened.  Cover with plastic wrap and press lightly with the palm of your hand to increase size a little bit or roll lightly with a rolling pin.
  • Mix bread crumbs with herbs and spices in a bowl and set aside.
  • Working one fillet at a time, brush lightly with vegetable stock on both sides and dip in bread crumbs and press lightly to adhere.  Set on a baking sheet until all pieces are coated.
  • Heat a saute pan on medium heat, add canola oil and fry until golden brown and crispy on both sides, about 4 minutes each side.  Set aside.
Sandwich Ingredients:

1 recipe Caesar Salad Dressing
1 head organic romaine lettuce, outer leaves removed, chopped, washed and dried
2 large tomatoes, sliced
4 sandwich rolls of choice

  • Prepare Caesar salad dressing and set aside.
  • Prepare herb-crusted fillets and set aside.
  • Chop lettuce and toss lightly with Caesar dressing, add salt and pepper to taste.
  • Toast sandwich rolls and smear both sides with a little dressing.  Slice fillets in half or in strips and place on bottom half.  Top with dressed lettuce and sliced tomato.
  • I served mine with a side salad of baby spinach, tomatoes, and balsamic vinaigrette.  Delicious! 

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