Vegan Chopped Sandwiches with Sweet & Spicy Mostarda
- Total time
- 45 minutes
- Preparation time
- 25 minutes
- Calories
- 360
- Portions
- 6
Directions
1. Stir mango, jalapeño, pineapple, vinegar, mustard seeds and 1/2 cup water in a small saucepot; heat to a simmer over medium heat. Reduce heat to medium-low; simmer 20 minutes or until slightly thickened, stirring occasionally. Cool completely. Makes about 2 cups mostarda.
2. Layer ham, provolone, turkey, tomato, romaine, onion, chickpeas and artichokes on a large cutting board; chop. Makes about 5 cups ham mixture.
3. Spread insides of pita halves with mostarda; fill with ham mixture. Makes 12 pita half sandwiches.
Ingredients
1 large DOLE® Mango, peeled, pitted and finely chopped
1 small jalapeño pepper, halved lengthwise, stemmed, seeded and finely chopped
1 cup finely chopped DOLE® Pineapple
1/4 cup red wine vinegar
1 tablespoon whole dried mustard seeds
6 slices plant-based ham style deli slices
6 slices plant-based provolone slices
6 slices plant-based turkey style deli slices
1 large vine-ripened tomato, sliced
1/2 large DOLE® Romaine Heart, ends trimmed
1/2 small DOLE® Red Onion, sliced
1/2 cup drained and rinsed canned chickpeas
1/2 cup drained marinated artichoke hearts
6 100% whole wheat pita bread rounds, cut crosswise in half
Nutritional Facts
| 6 Serving Per Container | |
| Serving Size | 2 pita half sandwiches |
| Calories | 360 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (11 g) | 17% |
| Saturated Fat (2 g) | 11% |
| Polyunsaturated (1 g) | |
| Sodium (565 mg) | 24% |
| Total Carbohydrate (53 g) | 18% |
| Dietary Fiber (8 g) | 33% |
| Total Sugars (13 g) | |
| Included Added Sugars (2 g) | |
| Protein (16 g) | 31% |
| Calcium | 15% |
| Iron | 15% |
| Magnesium | 6% |
| Manganese | 25% |
| Phosphorus | 4% |
| Potassium (395 mg) | 17% |
| Thiamin | 6% |
| Vitamin A | 30% |
| Vitamin B6 | 10% |
| Vitamin C | 70% |
| Vitamin E | 6% |