When I first saw this recipe in Guy Fieri Food, it sounded really gross. Apparently it’s the recipe that won Fieri The Next Food Network Star, so I felt obligated to make it. Alfredo (yes, even vegan) is hard to screw up because it’s basically just a salty, creamy, rich sauce, so it couldn’t be that bad, right?
It was actually completely delicious. I used Beyond Meat instead of trying to figure out a more accurate turkey replacement because I really don’t think there’s a difference between turkey and chicken anyway, and also who cares because the sauce is the star here, anyway.
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.