These vegan Italian “chicken” sandwiches are KILLER! An amazing olive spread, very simple chickpea “chicken,” marinara sauce and vegan cheese. Baked until hot and melty. I want these sandwiches all the dang time. The “chicken” is super simple. It is made in a food processor, then breaded and baked. While the “chicken” bakes, you can make the olive spread, or you can use a store bought olive tapenade. Put everything on a hoagie roll. And enjoy!
What You Need For These Sandwiches:
- Chickpeas: You need one can of chickpeas for these “chicken” cutlets.
- Olive Oil, Veggie Broth: These are the liquids to make the “chicken,” as well as water being streamed into the food processor as it comes together.
- Vital Wheat Gluten: This brings the “chicken” cutlets together and makes the texture perfect!
- Panko, Basil, Oregano: These go into the “chicken” and is used as the breading for the outside of it.
- Olives, Parsley, Capers, Garlic and Balsamic Vinegar: These make the olive spread if you are making your own.
- Rolls and Vegan Mozzarella: These are what you need to bring the sandwiches together.
The fact that these are baked subs makes them even more amazing. It makes the bread toasty on the outside. I used Miyoko’s vegan fresh mozzarella and it melts really well. These are messy in the best way possible. The olive spread is salty, the “chicken” is crispy, the marinara provides some sweetness and the cheese is creamy. These vegan Italian “chicken” sandwiches are so important. This recipe make 4-5 “chicken” cutlets and I like to slice them in half to fill up the rolls. I assure you, you will want to eat all the sandwiches yourself.
Why Should You Make These Italian “Chicken” Sandwiches?
- These “chicken” cutlets are super easy and so good.
- The olive spread is incredible and is just made in the food processor like the cutlets.
- I love how crispy the bread gets on the outside after they are baked.
- They are gooey and messy in the best possible way.
- They are everyone friendly, kids, meat-eaters, your grandma. Everyone will love them.
Vegan Italian “Chicken” Sandwiches
Olive spread, easy chickpea "chicken", marinara sauce and vegan mozzarella on a roll and baked.
Ingredients
Italian "Chicken" Cutlets
- 1 Can(15oz.) Chickpeas, drained
- 2 Tablespoons Olive oil
- 2/3 Cup Vegetable broth
- 1 Cup Vital wheat gluten
- 1 1/3 Cup Panko bread crumbs, vegan
- 1 teaspoon Basil, dried
- 1 teaspoon Oregano, dried
- 1 teaspoon Salt
- Pinch of Black pepper
- 1/4 Cup Water
Coating For The Cutlets
- 3/4 Cup Panko
- 1/2 teaspoon Basil, dried
- 1/2 teaspoon Oregano, dried
- Pinch of Salt and pepper
Olive Spread
- 1 1/2 Cups Olives, I used Kalamata and Castelvetrano
- 1/4 Cup Parsley, fresh
- 1 Tablespoons Capers
- 4 Cloves Garlic
- 1/4 Cup Olive oil
- 1 Tablespoon Balsamic vinegar
For The Rest of The Sandwiches
- 4 Hoagie rolls, vegan
- 1/2 Cup Marinara sauce, I used Trader Joe's brand
- 1/2 Cup Vegan Mozzarella, I used Miyoko's
- Fresh basil,(optional)
Instructions
- Make the "chicken" first. Preheat the oven to 450 degrees(F).
- Drain the chickpeas and add them to a food processor. Then add the olive oil, broth, vital wheat gluten, panko, basil, oregano, salt and pepper.
- Start to process the mixture, letting the chickpeas break down and let the mixture start coming together. This may take 1-2 minutes.
- Then as the food processor is running, start to stream the water through the hole in the top of the processor. And continue to process until the mixture starts to form a ball. Another 2-3 minutes.
- Make sure the mixture is stretchy and sticks together and the chickpeas are mostly broken down and there are no huge chunks.
- Form the "chicken" mixture into 4 or 5 cutlets. Taking about 1/3-1/2 a cup of the mixture and rolling it and flattening it. Repeat with all of the mixture.
- Now, coat the cutlets. In a medium sized mixing bowl, stir all of the coating ingredients together. Then take each cutlet and press it into the coating mixture on each side. Press down as hard as need to get a good coating.
- Put each cutlet on a sheet pan, sprayed with non-stick spray. Spray the tops of the cutlets with a little more non-stick spray to help them brown.
- Bake them for 15 minutes, flip and bake another 12-15 minutes or until they are brown and firm.
- While the "chicken" bakes, make the olive spread. Wipe out your food processor and then add all the olive spread ingredients to the food processor. Process for about 1 minute or so. You want to leave a little texture to the olives, but make sure everything is nicely combined and chopped up well.
- Once the "chicken" is done, make the sandwiches. Leave the oven on 450 degrees. Take one roll, slice it open, spread each side with the olive spread. Then cut a cutlet in half. Lay it on the roll, then top with a few tablespoons of marinara, then top that with vegan mozzarella, and fresh basil if desired.
- Close the sandwich, repeat, you should get 4-5 sandwiches. Place them on a baking sheet and bake for 6-8 minutes or until nice and melty. Serve!
Video
Nutrition
Calories: 557kcal | Carbohydrates: 69g | Protein: 45g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 2403mg | Potassium: 243mg | Fiber: 6g | Sugar: 9g | Vitamin A: 734IU | Vitamin C: 8mg | Calcium: 160mg | Iron: 15mg
Gluten allergy, what substitutions do you recommend?
Vital wheat gluten is the essence of the meat unfortunately. It’s what gives the chicken its meatiness. Might have to look up another cutlet recipe 🙁
Try tofu. Freezing, thawing and pressing makes the texture more like chicken.
What is vital wheat gluten? Is there a substitute?
Do you rinse the chickpeas or just drain them?
I made 6 cutlets and baked them at 435 rather than 450. This recipe is going into my regular rotation. Thanks