Need a summer sando that's going to hit the right spot? You know we LOVE a sandwich at BOSH! HQ and this Courgette Parmigiana Sandwich is no exception. Saucy, crispy, cheesy, and gooey - we’ve turned a classic parmigiana into the perfect summer sandwich.
Check out the recipe below.
INGREDIENTS
2 courgettes
4 tbsp corn flour
4 tbsp plant based milk
50g panko breadcrumbs
1 tbsp Italian herbs
1 tsp garlic powder
½ tsp salt
4 tbsp vegetable oil
1 ciabatta
2 tbsp olive oil
1 red onion
300ml pizza sauce
200g grated plant based cheese
5g basil leaves
METHOD
breadcrumbs in three separate bowls | Stir the italian herbs, garlic powder and salt through the breadcrumbs | Dip a courgette slice in the cornflour, shaking off any excess | Then dip the slice in the milk and then breadcrumbs, covering to evenly coat | Transfer to a plate while you repeat with the remaining slices
Fry the courgette | Heat a large frying pan over a medium heat with the vegetable oil | Lay the crumbed courgette slice in the pan, frying until golden and crispy, then flip over and fry the other side | Transfer to a tray
Slice the ciabattas in half | Drizzle the cut side with olive oil oil and place under the grill for 3 minutes until lightly toasted | On the bottom half, scatter the red onions and spoon over the pizza sauce | On the top half scatter over the plant based cheese | Return to the grill for 5 minutes until the cheese has melted and the sauce is bubbling
Layer up and serve | Lay the zucchini slices over the sauce | Pick the basil leaves and scatter over the courgette | Top with the cheesy ciabatta half then slice and serve
26 авг 2024
