Quorn pesto and mozzarella veggie cutlet sandwich


This was good!

I used one Quorn pesto and mozzarella cutlet, baked in the oven following the package directions (20 minutes at 425°F).


The whole wheat sub roll was a little too big.


I trimmed off the ends and the center to make it less bread-y.


Bake the cutlet at 425°F for 20 minutes. Doing it on a sheet pan on foil is good because he contents may ooze out.

Once cooked, place on the bread, add a little Bove's basil pizza sauce and more mozzarella cheese. Bake for 3 minutes at 425°F so the bread is lightly toasted and the cheese melted.

Looks good!


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This page contains a single entry by Rick Kasguma published on March 22, 2020 5:36 PM.

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