Looking for an easy and delicious sandwich for lunch or dinner? Look no further and try our veggie chicken and cheese sandwich.
|Calories||4391 kJ (1049 kcal)|
toaster, bowl, non-stick frying pan, spatula, knife, cutting board, tin foil, chef's knife, Spoon
Finely chop the parsley, add yogurt, and season with salt and pepper.
Halve the onion and slice. Core the bell pepper, cut into strips and set aside seperately.
Heat the butter 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 butter and onions into the pan and fry until the onions turn translucent. Add the bell pepper and fry for an additional 2-3 minutes.
Turn off the heat, add the chicken substitute into the pan alongside the cheese. Stir until the cheese starts melting.
Spread the yogurt 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!