Rebellyous Mediterranean Sandwich

This recipe was developed by Chef Chris Matthews at Northern Michigan University during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 12
Serving size: 1 sandwich

Ingredients

12 Rebellyous Chicken Patties
12 Ciabatta Buns
2 cups Kalamata olives, chopped
2 cups Roasted red peppers, diced
3 cups Moocho Mozzarella Shreds
2 cups Vegan mayonnaise
2 tablespoons Garlic, chopped
14 Ounces Artichoke hearts, canned
1/2 cup Olive oil
Salt, to taste
Dried basil, to taste
Dried oregano, to taste

Preparation

1. Brush olive oil, salt, basil, and oregano on the ciabatta buns and bake for a few minutes at 350 degrees. Set aside.
2. To make the artichoke aioli blend the vegan mayo and garlic together. Add in finely chopped artichokes.
3. Deep fry the Rebellyous Chicken Patties.
4. To assemble, spread artichoke aioli on both halves of the ciabatta buns, then layer olives and peppers on the bottom half, then the Rebellyous chicken patty, and then top with Moocho Mozzarella Cheese shreds.