Veggie Sandwich

Name: Veggie Sandwich
Yield: 10
Ingredients: 80.0g Olive oil; 2.0x Leeks, sliced; 500.0g Button mushrooms, sliced; 6.0x Garlic cloves, whole, peeled; 500.0g Chestnuts, cooked, chopped; 4.0x Sliced bread, torn; 10.0g Sage sprigs; 20.0x Ciabatta, sliced; 150.0g Gourmet mushrooms, mixed; 100.0g Cranberry sauce; 150.0g Baby spinach leaves; 240.0g Carrot, julienned; 250.0g HELLMANN’S Vegan Aioli 2.4kg

With a trend for healthier eating on the rise, it is important to update your sandwich menu offerings for today’s diner. In this veggie sandwich, there is plenty of colour, texture and flavour in every bite. The key is to use a top-quality aioli like Hellmann’s!

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What you need

Olive oil 80.0 g
Leeks, sliced 2.0 x
Button mushrooms, sliced 500.0 g
Garlic cloves, whole, peeled 6.0 x
Chestnuts, cooked, chopped 500.0 g
Sliced bread, torn 4.0 x
Sage sprigs 10.0 g
Ciabatta, sliced 20.0 x
Gourmet mushrooms, mixed 150.0 g
Cranberry sauce 100.0 g
Baby spinach leaves 150.0 g
Carrot, julienned 240.0 g
HELLMANN’S Vegan Aioli 2.4kg 250.0 g
HELLMANN’S Vegan Aioli 2.4kg
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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Veggie Stuffing
- Place the leeks, button mushrooms and garlic into a roasting tray. Drizzle with half the olive oil and season. Cover with foil and roast at 180°C for about 20–30 minutes or until softened.
- Transfer the softened vegetables into a blender or food processor. Blitz together with the chestnuts, torn bread and sage. To get some texture, do not over blitz. Season.
- Line a loaf tin or baking dish with baking paper and spoon in the mixture. Bake for a further 30 minutes. Remove and allow to cool before slicing.
Sautéed Mushrooms
- Heat the remaining olive oil in a frying pan over high heat.
- Add in the mixed gourmet mushrooms and cook for a few minutes until softened and golden. Remove from heat.
To Assemble and Serve
- Spread one side of the ciabatta with cranberry sauce. Spread the lid generously with HELLMANN’S Vegan Aioli.
- Top with a few slices of the veggie stuffing, then a layer of sautéed mushrooms, baby spinach leaves and carrots.
- Serve with extra HELLMANN’S Vegan Aioli on the side.