Chik’N Nuggets Po Boy Sandwich with Chipotle Remoulade

By sidecars

Ingredients

• For the remoulade (makes about 1 cup)-
• 1/2 cup low fat mayonnaise
• 1 Tbsp. honey Dijon mustard
• 1 Tbsp. ketchup
• 2 tsp. fresh lemon juice
• 1 Tbsp. 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

Details

Servings 2
Adapted from quorn.us

Preparation

Step 1

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 remoulade as a sauce for cooked vegetables such as asparagus, broccoli, etc.