Quorn pesto and mozzarella veggie cutlet sandwich

ate.2020.03.22.d.jpg

This was good!

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

ate.2020.01.31.c1.jpg

The whole wheat sub roll was a little too big.

ate.2020.03.22.c2.jpg

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

ate.2020.03.22.c3.jpg

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.

ate.2020.03.22.c4.jpg
Looks good!

ate.2020.03.22.c5.jpg

About this Entry

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

What I ate: March 21, 2020 was the previous entry in this blog.

What I ate: March 22, 2020 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives