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- Preheat the oven at 375 F.
- In a small bowl, season the cauliflower florets and chickpeas with salt, pepper and olive oil and spread on a baking sheet lined with parchment paper.
- Place the baking sheet in the oven and bake for 15 minutes.
- Remove the roasted vegetables from the oven and transfer them to a small bowl to cool down. Mix in the Maple Leaf Natural Shredded Chicken, arugula and sliced avocado.
- Drizzle the dressing thoroughly and garnish with chopped cilantro and crumbled feta cheese.
- Spread the mustard Aioli on one side of each slice of bread and place tomato slice on bottom slice and lettuce on the top bread slice.
- Place 4-5 roast turkey slices on top of the Tomato slice.
- Top the turkey slices with 2 tbsp pickled vegetables and 2 slices of Cheddar cheese.
- Place the remaining slice of toast on top with the lettuce side facing down.
- Cut the sandwich in half and serve.
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