Looking for an easy and delicious sandwich for lunch or dinner? Look no further and try our vegan chicken and cheese sandwich.
|4296 kJ (1026 kcal)
bowl, non-stick frying pan, toaster, tin foil, spatula, cutting board, knife, chef's knife, Spoon
Finely chop the parsley, add cream cheese and water, mix well, and season with salt and pepper.
Halve the onion and slice. Core the bell pepper, cut into strips and set aside seperately.
Heat the margarine in a non-stick frying pan over high heat. Fry the chicken substitute until golden brown. Take out of the pan and set aside.
Toast the bread.
Add the margarine and onions into the pan and fry until the onions turn translucent. Add the bell pepper and fry for an additional 2-3 minutes.
Add the chicken substitute into the pan alongside the cheese. Fry until the cheese starts to melt, and turn off the heat.
Spread the cream cheese dip onto the bread top with the steak onion cheese mix and top with a second slice of bread. Wrap the sandwich in aluminum foil if you want to. If you got some leftovers in the pan you can eat it alongisde your sandwich.
Enjoy your meal!