The Green Mountain Plant Cut BBQ Sandwich with Apricot Chutney  

1.

Finely dice the apricots. Peel the shallots, cut them in half lengthwise, then finely dice them as well.

2.

Remove the stem from the chili pepper, cut it in half and remove the seeds. Finely chop each half.

3.

To make the quick apricot chutney, heat a tablespoon of oil in a small saucepan. Sauté the diced shallots in the oil until translucent. Add the diced apricots and the chopped chili pepper and sauté for a few minutes as well. Deglaze with the vinegar, add the apricots and bring to the boil briefly. Transfer to a bowl and leave to cool.

4.

Toast the slices of bread on both sides either one by one in a pan or under the grill.

5.

Peel the garlic clove and mince it finely. Heat a tablespoon of oil in a pan, add the garlic and sauté it lightly.

6.

Add the spinach leaves and let them wilt while stirring. Season with a little salt and pepper. Then place the spinach in a fine-mesh strainer and let it drain.

7.

Sear the Plant Cut in a frying pan for about 3 minutes on each side, or place it under the grill and cook for about 4 minutes on each side.

8.

Spread one tablespoon of BBQ sauce on half of the slices of bread and top with the drained spinach. Slice the Plant Cuts, arrange on top of the spinach, then spoon the apricot chutney over them.

9.

Cut the lettuce leaves into wide strips and arrange them as a top layer on the sandwiches. Cover with the remaining slices of bread and cut each sandwich in half.

10.

Tip: if you’d like to make your own BBQ sauce, here’s how to do it – pour 300 ml of malt beer into a saucepan and reduce it until it becomes syrupy. Stir in 1 tablespoon of hot paprika and 1 teaspoon of chili flakes. Add 1 tablespoon of honey, the juice of 1 lime and 200 ml of tomato ketchup. Combine all the ingredients and simmer for 2 minutes, stirring constantly. Season with smoked salt and freshly ground pepper, then leave to cool.