Per serving (367g)
Calories 515, Fat 29g, Saturates 7.5g, Carbohydrate 55g, Sugars 18g, Fibre 7g, Protein 9.1g, Salt 1.9g
To make the pickled cabbage, put the vinegar and sugar in a medium-sized saucepan and bring to the boil. Once boiling, remove from the heat, add the red cabbage and leave to cool.
To make the Russian dressing, add all the dressing ingredients to a blender and mix until emulsified and a smooth thick dressing is formed.
Add the mushrooms, paprika, mustard powder, thyme, garlic salt and olive oil to a bowl and mix to coat the mushrooms in the spices. Then heat a frying pan over a medium-high heat and fry the mushrooms for 3-4 minutes until cooked.
To make the sandwich, butter the 6 slices of rye and heat a frying pan over a medium heat. Fry the bread butter-side down for 1-2 minutes until golden and toasted. Then on a slice of rye, layer a slice of dairy-free cheese, mushrooms, pickled cabbage, a spoon of Russian dressing then finish with a second slice of rye.
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