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Crispy Chicken Teriyaki Sub
Total time
150 min
$ $ $


Serves 2


Step 1
Knead the flour, yoghurt, salt, yeast, sugar beet syrup and for 5-7 minutes, then gradually add the margarine until a smooth dough is formed. Let rest for 2.5 hours at room temperature
Step 2
Press the dough flat on a floured work surface, cut off 5 dough pieces of 230g each, roll into cylinders, let rest for 15 minutes, then roll to a length of 30cm, rest on a cloth for 30 minutes at room temperature, then for 3 hours in the refrigerator (or a total of 90 minutes at room temperature). Spray with water and bake at 200ºC for 15-17 minutes before spraying with more water and leaving to cool
Step 3
Heat the Vivera crispy chicken schnitzel in the oven
Step 4
Cut the baguette open, cover with vegan cheese and bake in the oven until the cheese has melted
Step 5
Bring passion fruit juice, soy sauce and sugar to the boil and reduce by half for 10 minutes while stirring over medium heat
Step 6
Cut the chicken schnitzel into strips, top the sandwich with chicken schnitzel, teriyaki sauce and other toppings of your choice
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