Macros for the WHOLE Sandwich:
439 Cals, 29g Carbs, 15g Fat, 47g Protein
Macros for the WHOLE Batch Grinder Slaw:
207 Cals, 22g Carbs, 7g Fat 14g Protein
Ingredients for Grinder Slaw (1/5th Slaw Per Sandwich):
90g Plain Non Fat Greek Yogurt
30g Light Mayo
20g Red Wine Vinaigrette
3 Cloves Minced Garlic
1 tsp Oregano
1/4th tsp Red Pepper Flakes
Pinch of Kosher Salt
Pinch of Black Pepper
3 Sliced Pepperoncini Peppers
250g Lettuce
75g Red Onion (soaked in water to take away a little bit of the bite)
Rest of Ingredients (makes 1 Sandwich):
Brioche Bun
Chili Garlic Paste
4oz Deli Oven Roasted Chicken Breast
15 Turkey Pepperonis
1 Slice 2% Colby Jack Cheese
Slice of Tomato (salt and pepper on top)
4g Parmesan
Directions:
1.) Add all your ingredients for your slaw (except lettuce and red onions) into a big bowl and mix to combined. Then add your thinly sliced lettuce and red onions which had been soaked in water to take away a bit of the bite. Mix till combined.
2.) Now hollow out your brioche buns to make room for a stacked sandwich.
3.) Add to the bottom bun your chili garlic paste, oven roasted chicken breast, turkey pepperonis, and cheese. Broil in oven till melty and the other top bun is golden brown aka toasted.
4.) Then add on top of the cheese your slaw, tomato, salt and pepper on top of tomato, parmesan and your top bun.
5.) Slice in half and enjoy!