Preheat the oven to 450 degrees.
Now, remove the hearts of palm from the jar. Slice into slices about 1/2 an inch thick. Set aside.
Then take 3 small mixing bowl, in the first add the almond milk and lemon juice. Whisk to combine and let sit so that is curdles and thickens while you get the rest ready.
In the second bowl, whisk the flour, paprika, cayenne and salt.
In the third, add the panko.
Now, drop a slice of the hearts of palm into the flour mixture, shake off excess, then into the almond milk, then back into the flour, back into the almond milk, then into the panko. Coating completely with panko.
Spray a baking sheet with non stick spray and place the slice of hearts of palm onto the baking sheet. Repeat with all of the hearts of palm. Placing them on the baking sheet once they are coated.
Once all of the slices are on the sheet, spray the tops with a little more non stick spray. Bake at 450 degrees for 10-15 minutes or until very brown and crispy. I like to flip mine halfway through the baking process.
While the hearts of palm are baking, make the creole mayo. Just whisk all the ingredients together in a small mixing bowl. Taste and adjust seasoning set aside until ready to use.
Once the hearts of palm are done, cut open your bread, smear with creole mayo, top with crispy hearts of palm and shredded iceberg lettuce. Eat!!!