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  • Recipe Room  »  Chicken-style & mayo panini



    • 1 box Fry’s Chicken-style Strips
    • 40ml olive oil
    • 1 small onion, finely chopped
    • 1 bunch of shallot (spring onion), finely chopped
    • 1 cup fresh parsley, finely chopped
    • Salt and black pepper to taste
    • 3 tbsp of egg free mayonnaise
    • Bread of your choice: ciabatta, panini, french loaf, health bread
    • Vegan margarine

    Chicken-style & mayo panini

    Chicken-style & Mayo Panini thumbnail


    Fry the strips in oil for 6-8 minutes until golden brown, set aside and allow to cool.

    Add onion, shallot, parsley and mayonnaise in a bowl and season with salt and pepper.

    Cube strips, add to mayonnaise mixture and stir through.

    Slice 2 slices of your chosen bread and fill with the strips mixture, spread with margarine and toast in a sandwich toaster or grill. Serve with a simple salad or just as is.

    Submitted by
    Wally and Debbie Fry

    Tips and Tricks

    • Bread stored in the fridge is likely to stale it faster than other methods, so if you’re not able to finish your bread or want to keep it for later, the freezer is a great option. Freeze bread in a thick plastic bag and remember to slice before freezing as it can be difficult to cut upon thawing.

    • Keep parsley in a glass of water and wrapped in a plastic bag in your fridge. Parsley should last a week or so stored in this way. Remember to change the water regularly to prevent mould and decay.

    • Freeze chopped green onions in a plastic bottle. Make sure they are completely dry before storing or they’ll get freezer burn.

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