Pan-fried Boca Original Chik’n Veggie Patties on a broiled tough-skinned foot long sub roll with Caponata Babaganoush and mustard as condiments. Layered with Pickled Roasted Yellow Peppers, fresh spinach and sweet onion!

Makes 1

1 pkg. Boca Original Chik’n Veggie Patties – pan-fried as directed on pkg. or to your liking – use 1-1/2 patties for each sub, cut in half

1, tough-skinned foot long sub roll – cut in half from end to end, leaving a small hinge along one side; open fully, then place inner side up on broiling pan and broil till lightly browned

Caponata Babaganoush spread

Pickled Yellow Roasted Peppers

thinly sliced sweet onion

couple handfuls fresh spinach

prepared yellow mustard

Take broiled sub roll and spread the Caponata Babaganoush liberally on one half.

Break pickled peppers into wide strips and place them equidistant on the other half of roll.

Place 3 chik’n halves on top of Caponata Babaganoush. Then place the onion on top of the chik’n.

Place spinach on top of the pickled peppers. Then squirt mustard over the spinach as desired.

Close sub, cut and serve.

Notes: Wow. You’ve got to try this Boca Chik’n with the Caponata Babaganoush. And the Pickled Roasted Yellow Peppers, well, I’m putting them on everything, they’re that good.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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