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Chik’N Nuggets Po Boy Sandwich with Chipotle Remoulade

These delicious, hearty sandwiches are a snap to make and as perfect for game day as they are for a winter time lunch by the fire.

Preparation Time:

Cooking Time:

Difficulty:

Serves: 2 Sandwiches

To make the remoulade, combine first 11 ingredients in a medium bowl. Stir well to combine.

For each sandwich, slice 1 roll in half lengthwise. Spread bottom half with 2 tablespoons of the remoulade. Top with 1/3 cup of the lettuce, 3 slices of the tomato and 3 hot
Quorn™ Chik’N Nuggets. Spread 1 more tablespoon of the remoulade onto cut-side of the roll top and cover sandwich. Repeat with remaining ingredients.

TIPS-

The remoulade may be made a day ahead.
Try using any remaining remoulde as a sauce for cooked vegetables such as asparagus, broccoli, etc.

For the remoulade (makes about 1 cup)-

½ cup low fat mayonnaise

1 Tbsp. honey Dijon mustard

1 Tbsp. ketchup

2 tsp. fresh lemon juice

1 Tbsp. chopped pimento-filled green olives

1 Tbsp. chopped dill pickle 1 Tbsp. chopped capers

1 Tbsp. chopped parsley 2 tsp. chopped canned chipotle peppers in adobo

2 tsp. chopped fresh tarragon

2 tsp. chopped red onion

2 7-inch long loaves soft French rolls

2/3 cup shredded iceberg lettuce

6 slices ripe tomato

6 pieces Quorn™ Chik’N Nuggets, cooked as per pkg. directions