Cheese Schnitzel & Sriracha Mayo Sandwich

Name: Cheese Schnitzel & Sriracha Mayo Sandwich on ciabatta with crunchy slaw & parsley potatoes
Total time: 15 min
Yield: 2
Cuisine: Dutch
Ingredients: 2 piece Veggie cheese schnitzel; 2 piece White ciabatta; 200 g Slaw mix; 2 piece Tomato; 1 piece Onion; 10 g Fresh flat leaf parsley; 50 g Sriracha mayo; 300 g Potatoes; 1 tablespoon [Plant-based] mayonnaise; 2 tablespoon White wine vinegar; 1 tablespoon [Plant-based] butter; 2 teaspoon Mustard; 2 tablespoon Honey [or plant-based alternative]; 1 piece Low sodium vegetable stock cube; ½ tablespoon Olive oil; to taste Salt and pepper

on ciabatta with crunchy slaw & parsley potatoes

View our plans

This vegetarian cheese schnitzel is soft on the inside and crispy on the outside - the perfect meat substitute to accompany this tasty dish.

Allergens:

Milk

•Hvede

•Gerste

•Rye

•Senf

•Soja

•Egg

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Veggie cheese schnitzel

(Contains: Milk, Hvede, Gerste, Rye May be present: Soja, Senape)

1 piece

White ciabatta

(Contains: Rye, Hvede May be present: Uova, Glutenhaltiges Getreide, Latte, Senape, Schalenfrüchte, Sesamsamen, Soja)

100 g

Slaw mix

1 piece

Tomato

½ piece

Onion

5 g

Fresh flat leaf parsley

(May be present: Sellerie)

25 g

Sriracha mayo

(Contains: Senf, Soja, Egg)

150 g

Potatoes

Not included in your delivery

½ tablespoon

[Plant-based] mayonnaise

1 tablespoon

White wine vinegar

½ tablespoon

[Plant-based] butter

1 teaspoon

Mustard

1 tablespoon

Honey [or plant-based alternative]

½ piece

Low sodium vegetable stock cube

¼ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4169 kJ

Calories996 kcal

Fat48 g

Saturated Fat14.8 g

Carbohydrate111.8 g

Sugar24.3 g

Dietary Fiber14.3 g

Protein24.2 g

Salt3.2 g

Potassium210.1 mg

Calcium18 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Tall-Sided Pan

•Salad Bowl

•Casserole

Cooking Steps

Preheat the oven to 200°C.
Thoroughly wash the potatoes and dice them into 1cm cubes (see Tip).
Transfer to a pot or saucepan and cover with water, then crumble in the stock cube (see pantry for amount).
Boil for 7 - 9 minutes, then drain and set aside.

Health Tip: this recipe is high in calories. If you're watching your calorie intake, serve the burger without the potatoes. You can keep them to use another time instead.

Bake the ciabatta in the oven for 6 - 8 minutes.
Dice the tomato in the meantime. Chop half of the onion and slice the rest into half rings.
Melt the butter in a frying pan over medium-high heat. Fry the onion rings with the cheese schnitzel for 2 minutes per side until evenly golden-brown.
During the final minute of cooking, add half of the honey to the onion.

In a salad bowl, combine the mayonnaise with the white wine vinegar, the mustard and the rest of the honey. Season to taste with salt and pepper.
Add the slaw mix and the tomato, then toss well to combine with the dressing.
Heat the olive oil in a deep frying pan over high heat. Fry the potatoes with the rest of the onion for 1 - 2 minutes, tossing regularly. Season to taste with salt and pepper.

Roughly chop the parsley.
Cut open the ciabatta and top with the cheese schnitzel, the sriracha mayo and some of the salad.
Serve the sandwich with the potatoes and the rest of the salad alongside.
Garnish with the parsley to finish.