Guy Fieri Recipe | Vegan “Red Rocker” Margarita Chicken Sandwich


Did you know Guy Fieri is pals with Sammy Hagar? Are you at all surprised? I wasn’t. I’m betting he’s also buds with Kid Rock, too (Update: he is).

Sammy Hagar, in addition to being a musician and looking like “The Dude” from The Big Lebowski, is also a tequila entrepreneur, and his Cabo Wabo tequila is sold in most U.S. liquor stores. Unfortunately I didn’t want to shell out $30 for a bottle of Cabo Wabo, like Fieri recommends in his recipe, but I did still want to be an asshole about my tequila. So I downgraded a bit and went with a $20 bottle of Ed Hardy tequila, which actually isn’t that bad.


I’m a big fan of anything with lime and cilantro, but was a little apprehensive about marinating vegan chik’n. I went with Gardein chick’n scallopini “breasts” for this and imagined that if I marinated them for 8+ hours they would just disintegrate into a pulpy soy mess. So I limited my marinating time to 3 hours and upped the amount of tequila and lime (because why not?).



This sandwich was overall pretty tasty, although a little overwhelming. The mayo + fried pepper combo was quite rich, so if you want to lighten this up you can skip the mayo. I, however, added extra mayo and housed almost the entire sandwich in one sitting.

May I suggest you enjoy your sandwich while watching this.

Here’s the recipe:

Makes 2 giant sandwiches, or 4 small ones

4 soy or seitan chik’n cutlets (I used Gardein’s Chick’n Scallopini)

For the marinade:

2 jalapeños, sliced into rounds
4 tbsp chopped fresh cilantro leaves (1 handfull)
5 tbsp tequila
1 tbsp garlic, minced
1 tsp red chili flakes
1 tsp ground cumin
1 tbsp dried oregano
2 1/2 limes, juiced
1 tsp salt

Combine all marinade ingredients in a bowl and mix well. Place chik’n pieces in a plastic ziplock bag and pour marinade over the chik’n. Place bag in a bowl or glass dish and refrigerate for 3-4 hours, flipping the bag once halfway through. Once the chik’n is marinated, you can save the jalapeños for frying along with the peppers. Grill or brown chik’n in a cast iron skillet for 5 minutes on each side, topping with cheese (see sandwich staples below) and set aside.


For the fried red peppers:
2 red bell peppers, roasted, skinned, seeded, julienne
1 cup all-purpose flour
1 tsp salt
1 teaspoon granulated garlic
2 cups canola oil

Combine flour, salt and garlic in a shallow dish. Dab extra moisture off of the peppers and slice them thinly lengthwise. Heat the canola oil to 350 degrees fahrenheit in a deep cast iron skillet or other appropriate pot for frying. Dredge the peppers in the flour and coat evenly, shaking off any extra flour. Add the peppers a few at a time to the heated oil and fry until crispy. Drain them on paper towels and set aside.

Sandwich staples:
2 Kaiser rolls
2 tablespoons mayonnaise
2 leaves of romaine or bibb lettuce
1/4 red onion, thinly sliced
4 slices (or small handfulls, if shredded) of your favorite vegan cheese

Toast your rolls and assemble the sandwich accordingly: Bottom bun, lettuce, chik’n topped with cheese, sliced onion, fried pepers, top bun slathered with mayo. Slice in half and enjoy!


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