The perfect veggie-loaded sandwich for your next braai or barbeque. Packed with dairy-free kale pesto, veggies, sausage and vegan cheese. Dip in some chili oil to add the perfect tangy kick to each bite.

CategoryDifficultyBeginner
Prep Time45 minsCook Time20 minsTotal Time1 hr 5 minsYields8 Servings

Ingredients
For the Kale Pesto
 3 cups kale, blanched
 ⅓ cup nutritional yeast
 ⅓ cup roasted almonds
 1 tbsp lemon juice
 2 small garlic cloves
 ¾ cup olive oil
 Salt and pepper
For the Chili Oil
 3 spring onions
 2 cloves of garlic
 1 tbsp nutritional yeast
 1 tbsp lemon juice
 4 Serrano chilies, deseeded
 ¾ cup) olive oil
 Salt and pepper
 For the Sandwiches
 8 Fry’s Braai-Style Sausages
 8 ciabatta or panini rolls
 800 g (or around 8) large brown mushrooms, cooked
 4 tomatoes, thinly sliced
 8 vegan cheese slices

Method

For the Kale Pesto
1

Combine the kale, nutritional yeast, almonds, lemon juice and garlic in a food processor and process until coarsely ground. Keep the motor running while adding the oil in a thin stream. Blend until smooth and season to taste.

For the Chili Oil
2

Combine the spring onions, garlic, nutritional yeast, lemon juice and chilies in a food processor and process until coarsely ground. Keep the motor running while adding the oil in a thin stream. Blend until smooth and season to taste.

For the Sandwiches
3

Lightly chargrill the Braai-Style Sausages on a braai/barbeque over medium heat coals until heated all the way through. Slice each Sausage in half, lengthwise.

To Assemble
4

Slice each roll open and spread the inside of each half with the kale pesto. Assemble the toppings on the base of each roll by starting with a slice of vegan cheese. Add 2 mushrooms, 2 slices of the Braai-Style Sausages and a few slices of tomato to each sandwich. Top with the other half of the bun.
Cook the sandwiches over medium heat coals on the braai/barbeque for 10-12 minutes, turning regularly until golden, crisp and lightly charred (use a sandwich grid if you have one to make turning easier). Serve each sandwich with chili oil for dipping or drizzling.

TIP: The sandwiches can also be cooked in a griddle pan over medium heat for 4-5 minutes on each side until golden and crisp. Turn the sandwiches regularly to avoid over-charring. The sandwiches can also be cooked in a Panini press, if preferred.

Ingredients

Ingredients
For the Kale Pesto
 3 cups kale, blanched
 ⅓ cup nutritional yeast
 ⅓ cup roasted almonds
 1 tbsp lemon juice
 2 small garlic cloves
 ¾ cup olive oil
 Salt and pepper
For the Chili Oil
 3 spring onions
 2 cloves of garlic
 1 tbsp nutritional yeast
 1 tbsp lemon juice
 4 Serrano chilies, deseeded
 ¾ cup) olive oil
 Salt and pepper
 For the Sandwiches
 8 Fry’s Braai-Style Sausages
 8 ciabatta or panini rolls
 800 g (or around 8) large brown mushrooms, cooked
 4 tomatoes, thinly sliced
 8 vegan cheese slices

Directions

For the Kale Pesto
1

Combine the kale, nutritional yeast, almonds, lemon juice and garlic in a food processor and process until coarsely ground. Keep the motor running while adding the oil in a thin stream. Blend until smooth and season to taste.

For the Chili Oil
2

Combine the spring onions, garlic, nutritional yeast, lemon juice and chilies in a food processor and process until coarsely ground. Keep the motor running while adding the oil in a thin stream. Blend until smooth and season to taste.

For the Sandwiches
3

Lightly chargrill the Braai-Style Sausages on a braai/barbeque over medium heat coals until heated all the way through. Slice each Sausage in half, lengthwise.

To Assemble
4

Slice each roll open and spread the inside of each half with the kale pesto. Assemble the toppings on the base of each roll by starting with a slice of vegan cheese. Add 2 mushrooms, 2 slices of the Braai-Style Sausages and a few slices of tomato to each sandwich. Top with the other half of the bun.
Cook the sandwiches over medium heat coals on the braai/barbeque for 10-12 minutes, turning regularly until golden, crisp and lightly charred (use a sandwich grid if you have one to make turning easier). Serve each sandwich with chili oil for dipping or drizzling.

TIP: The sandwiches can also be cooked in a griddle pan over medium heat for 4-5 minutes on each side until golden and crisp. Turn the sandwiches regularly to avoid over-charring. The sandwiches can also be cooked in a Panini press, if preferred.

Chargrilled Sausage Paninis with Kale Pesto and Chili Oil
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Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+27 31 700 3022

Export Enquiries