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Smokey What the Cluck Sandwich
This smokey What the Cluck sandwich is filled with smoky chicken sticks, oyster mushrooms, spicy harissa, salty feta and fresh lemon. The BBQ topper of the year!
- 40 Minutes
- 4 Servings
Ingredients
- 1 pack The Vegetarian Butcher What the cluck chicken chunks
- 200 gram oyster mushroom
- 3 tbsp sunflower oil
- 3 tbsp harissa paste
- 100 gram vegan cheese feta
- 2 tbsp parsley finely chopped
- 1 lemon zested
- 4 hot dog buns
For the Ranch Sauce
- 2 tbsp Hellman's Vegan Mayo
- 2 tbsp vegan sour cream
- 1 tbsp soya milk
- 1 tsp chopped dill
- 1 tsp chopped parsley
- 1 tsp chives
- 1 tsp onion powder
- 1 tsp garlic powder
Preparation
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Prepare a BBQ with a lid for indirect grilling and heat it to 130 °C.
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Mix all the ingredients of the ranch sauce..
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Spread the oyster mushrooms with 2 tablespoons of oil and season with salt and pepper. Add wood chips to the glowing coals, place oyster mushrooms in the smoker and let smoke for 20 minutes.
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Brush the Chicken with 1 tablespoon of oil and sprinkle with salt and pepper. Place next to the oyster mushrooms on the BBQ and smoke for another ± 15 minutes.
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Cut open the buns and crumble the feta. Remove the oyster mushrooms – if they are soft – and the What the Cluck pieces from the BBQ and tear the oyster mushrooms into thin strips. Mix Chicken pieces and oyster mushroom in a heatproof bowl with harissa and put in the smoker for another 5 minutes.
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Divide the sauce between the buns, top with the mushroom-chicken mixture, feta, parsley and lemon zest. Finish with freshly ground pepper.
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