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Toasted Chicken Mayo Sandwich Recipe:

  1. 1. Before you start the recipe, it's important to remember to remove the Blue tribe’s plant-based Chicken Kheema from the deep freezer and place it in the refrigerator for at least 45 mins to an hour.
  2. 2. On a burning wok add 2 tbsp of regular vegetable oil. And allow it to heat on a high flame.
  3. 3. Then add in 1 chopped red onion and saute the onion.
  4. 4. Then in a grinder add 1 cup of coriander leaves, 4 green chillies, ¼ cup of peeled garlic cloves, 1 tbsp of coriander seeds, 1 tbsp garam masala powder and 1 tbsp turmeric powder. Now grind it into a fine paste.
  5. 5. Then add the paste to the wok. And give this a good mix.
  6. 6. Next, add the Blue tribe’s plant-based Chicken Kheema. And then add in salt to taste.
  7. 7. Mix well and allow this to cook for 7-8 minutes on medium flame.
  8. 8. With this our kheema is ready. Remove it in a bowl and wait for it to cool down.
  9. 9. Then take 2 triangular slices of bread and apply Vegan Mayo on both slices.
  10. 10. Then on one slice of bread add the prepared Kheema and a few slices of tomatoes, and vegan cheese.
  11. 11. Then cover this stuffing with the other slice of bread. And apply butter on top of the bread.
  12. 12. Then on a pan toast both sides of the sandwich.

 Our Plant-based Chicken Mayo Sandwich is ready to be served.



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