Heat: 180°C, Time: 15 mins, Serves: 4
Ingredients
- 1 box FRY’S CRUMBED SCHNITZELS
- 2 wholewheat low GI baguettes, tips cut off
- and halved and opened
- 200g rocket
- 1x 410g tin cannellini beans
- 1 lemon, juiced
- 1 cup roughly chopped coriander
- 45ml salted peanuts
- 45ml olive oil
- 1 clove garlic, crushed
- Salt & Pepper
Method
- Preheat oven to 180°C
- Cook the FRY’S CRUMBED SCHNITZELS following instructions on back of pack.
- Blend the coriander, peanuts, olive oil and garlic together and season well to make a coriander pesto.
- Roughly blend the cannellini beans with lemon juice and a good pinch of salt and pepper.
- Spread each ‘roll’ with the coriander pesto, then spread over the cannellini bean spread.
- Top with a schnitzel and rocket, close the sandwich and serve.
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