I hope you haven't had too much of a craving for a pure veg chipotle crispy finger sandwich — it's been a while since the last Sneak Peek post. But the sandwich is so quick and easy to put together, you could run out to the store right now, be back and have it made in less than an hour.
And if you have a sweet tooth, check out the sneak peek of next week's recipe below: Chewy Oatmeal Raisin Cookie Sandwiches. The recipe for the crispy finger sandwich follows; visit next week for the oatmeal raisin cookie sandwich recipe.
CHIPOTLE LIME CRISPY FINGER SANDWICH, WITH CHIPOTLE & SMOKED PAPRIKA MAYO
1 package Gardein Chipotle Lime Crispy Fingers
3 whole wheat rolls, sliced
One large tomato, sliced
Dill sandwich pickles
3/4 cup Vegenaise vegan mayonnaise
1/2 canned chipotle in adobo sauce, very finely minced
Pinch or two of smoked paprika (optional)
Kosher salt and freshly ground black pepper to taste
Prepare the crispy fingers: Preheat the oven to 450°F. Bake fingers on a lightly greased baking sheet from frozen for 20-25 minutes until crisp, turning over to the other side once halfway through.
In the meantime, make the Chipotle & Smoked Paprika Mayo: Place all of the ingredients in a small bowl and mix well until completely blended.
Make the sandwiches: Lay out rolls on plates, open with the inside parts facing up. Spread mayo generously on the top and bottom half of each roll. Lay 4-5 arugula leaves on the bottom half of each roll, then top with 2 crispy fingers, a tomato slice and 2 pickle slices. Close rolls and serve immediately.