Ingredients
For the pickled radishes
200g radishes, finely sliced
250ml white wine vinegar
1 tbsp sugar
1 tsp sea salt
For the chimichurri
200ml olive oil
2 tbsp red wine vinegar
2 red chillis, diced
4 garlic cloves, finely chopped
Bunch of parsley, finely chopped
1 tsp dried oregano
2 shallots, finely chopped
For the filling
Pack of Smoked Tofoo, thinly sliced
2 tbsp chilli oil
2 large ciabattas
Large handful watercress
Get started
- Start by making your pickled radishes! Pop all pickle ingredients in a small bowl and bob to one side for 15-20 mins.
- Onto the chimichurri! Add all ingredients to a bowl, mix and then add your smoked Tofoo slices and cover all over. Pop to one side and allow to marinate for 20 mins.
- Cut your ciabattas and heat in a hot griddle pan until charred.
- Now to layer up your sarnie. Start by laying your watercress on the bottom each of the ciabatta halves and top with your marinated chimichurri Tofoo along with any extra chimichurri marinade. Top with drained pickled radishes and your top ciabatta halves for the ultimately indulgent weekend sarnie!
