Vegan Grilled Chicken Sub Sandwich
Elevate your sandwich game with this mouthwatering Vegan Grilled Chicken Sub Sandwich—a plant-based twist on a classic favorite! Featuring tender and smoky plant-based chicken fillets seasoned with a flavorful blend of smoked paprika, garlic powder, and onion powder, this hearty sub is grilled to perfection. Nestled inside whole grain sub rolls and layered with crisp lettuce, juicy tomato slices, crunchy cucumber, and tangy red onion, each bite is a delight. A zesty lemon-infused vegan mayonnaise and a drizzle of Dijon mustard bring everything together for a sandwich that's as creamy as it is fresh. Quick to prepare and packed with textures and flavors, this vegan recipe is perfect for lunch, dinner, or any time you're craving a satisfying and healthy sandwich option. Keywords: vegan sandwich, plant-based chicken, grilled sub, healthy vegan recipe, easy vegan dinner.
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Recipe Information
Ingredients
- 2 pieces Plant-based chicken fillets
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Whole grain sub rolls
- 4 tablespoons Vegan mayonnaise
- 1 teaspoon Lemon juice
- 4 leaves Fresh lettuce leaves
- 1 large Tomato, sliced
- 0.5 medium Red onion, thinly sliced
- 0.25 large Cucumber, thinly sliced
- 2 teaspoons Dijon mustard
Instructions
Preheat a grill or grill pan over medium-high heat.
In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Brush the plant-based chicken fillets with the seasoned olive oil mixture on both sides.
Place the fillets on the grill and cook for about 4-5 minutes on each side, until grill marks appear and they are heated through.
While the fillets are grilling, slice the sub rolls in half lengthwise.
In another small bowl, mix vegan mayonnaise with lemon juice and spread evenly on both halves of the sub rolls.
Layer lettuce leaves, tomato slices, red onion, and cucumber on the bottom half of each sub roll.
Once grilled, slice the plant-based chicken fillets into strips.
Arrange the grilled 'chicken' strips over the vegetables.
Drizzle Dijon mustard over the 'chicken' and garnish with additional salt and pepper if desired.
Place the top half of the sub roll on each sandwich and press gently to close.
Serve immediately and enjoy your vegan grilled chicken sub sandwich!
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 12.8 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
