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The Windmill by the Countryside

Enjoy this picnic-perfect and lunchbox-approved sandwich stuffed with our moreish Country Roast layered with your favourite fillings!

CategoryDifficultyBeginner
Prep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients
For the sweet tomato glaze:
 1/3 cup tomato sauce
 1 tbsp brown sugar
 1 tablespoon yellow mustard
For the sandwich:
 4 slices of bread of choice (whole-wheat or sourdough works well)
 Crispy lettuce (iceberg, romaine or cos lettuce)
 Red onion, thinly sliced
 Tomato, thinly sliced
 Pickles (about 3 - 5 per sandwich)
 Vegan mayonnaise
 Pretzels

Method

1

Defrost the Soy and Quinoa Country Roast fully before cooking.

2

Preheat the oven to 180°C.

3

To make the sweet tomato glaze, mix the tomato sauce, brown sugar and mustard together. Pour half of it over the Roast.

4

Place the Country Roast, still in its foil, on a baking tray. Cook the Roast in the oven for 30 - 35 minutes.

5

For extra crispiness, keep the Country Roast in the oven for a few more minutes. When it’s ready, cut into slices.

6

Toast the bread slices (optional). Spread some mayonnaise and the remaining tomato sauce on the slices of bread.

7

Now stack your sandwich! Top with pickles, tomato, onions, lettuce and slices of the Soy and Quinoa Country Roast.

8

Cut the sandwich into the windmill shape. Assemble the pretzels around the top of the sandwich to form the blades. Add a dollop of mayonnaise for the wheel hub and window.

Ingredients

Ingredients
For the sweet tomato glaze:
 1/3 cup tomato sauce
 1 tbsp brown sugar
 1 tablespoon yellow mustard
For the sandwich:
 4 slices of bread of choice (whole-wheat or sourdough works well)
 Crispy lettuce (iceberg, romaine or cos lettuce)
 Red onion, thinly sliced
 Tomato, thinly sliced
 Pickles (about 3 - 5 per sandwich)
 Vegan mayonnaise
 Pretzels

Directions

1

Defrost the Soy and Quinoa Country Roast fully before cooking.

2

Preheat the oven to 180°C.

3

To make the sweet tomato glaze, mix the tomato sauce, brown sugar and mustard together. Pour half of it over the Roast.

4

Place the Country Roast, still in its foil, on a baking tray. Cook the Roast in the oven for 30 - 35 minutes.

5

For extra crispiness, keep the Country Roast in the oven for a few more minutes. When it’s ready, cut into slices.

6

Toast the bread slices (optional). Spread some mayonnaise and the remaining tomato sauce on the slices of bread.

7

Now stack your sandwich! Top with pickles, tomato, onions, lettuce and slices of the Soy and Quinoa Country Roast.

8

Cut the sandwich into the windmill shape. Assemble the pretzels around the top of the sandwich to form the blades. Add a dollop of mayonnaise for the wheel hub and window.

The Windmill by the Countryside

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