FOOT LONG CHIK’N SUB
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!
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
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.
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. 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™.