Before my vegan days, my favorite sandwich at Starbucks was the Chicken Santa Fe Panini. Sometimes I still get a hankering for the sandwich served on flatbread with the sour cream chili spread and peppers. I always paired it with BBQ chips. (My favorite chip flavor!)
Well, I had faith I could replicate this sandwich using animal-free products, and also make it a bit healthier. I took some risks by trying the Beyond Meat brand for the first time. The result? A delicious sandwich that hit the spot and I discovered a new found love of Beanitos Chipotle Barbeque chips! (To die for, and they have 5g of fiber and no potatoes!)
I took my traditional Thousand Island recipe (mostly Ketchup and Mayo) and kicked it up a notch for this sandwich. I don’t really measure when making dips and dressings, I just go by taste and color (it should be a light orangey-pink).
Step 1: Mix ingredients for dressing by hand and set aside.
Step 2: Slice peppers.
Step 3: Toast flatbread. (I used the toaster oven.)
Step 4: While flatbread is toasting, cook Beyond Meat “Chicken” according to package. (Should only take a couple of minutes)
Step 5: Spread dressing lightly on both sides of the flatbread. Place “cheese” on one side and “chicken” on the other. Top with peppers and fold flatout together or put the two sides of the sandwich together.
Step 6: To melt the cheese, either place back in toaster oven until “cheese” is melted. (This can sometimes take a bit) Or pop in the microwave for a few seconds if you’re impatient!
Step 7: Serve with a side of your favorite chips! Barbeque pairs well (especially the Beanitos! You have to try them!)