Alice Tuyet's recipe for the phenomenon red sandwich at Plan D

Sandwich Plan D

Plan D is the brand new haunt that sells ultra-gourmet and vegan multicolored sandwiches. They are so good that we even wonder how we are going to be able to do without them this summer.


That's good: in addition to being talented, Alice Tuyet is too nice and gave us the extraordinary recipe for a super healthy and chill red sandwich!


4 rolls or two slices of ciabatta or focaccia bread

For the fresh tomato

1 large beef heart tomato + 1 red pepper + 40 g spring onion + 15 g basil + Olive oil + Fine salt

For the roasted peppers

1 large red pepper + 1 Tbsp olive oil + Thyme + Fine salt

For the paprika mayonnaise

40 g soy cream + 16 g mustard + 80 g sunflower oil + 15 g sherry vinegar + 1 tbsp. smoked paprika + fine salt

For the breaded eggplants

1 large eggplant + 12 cl of water + 40 g T55 wheat flour + 8 g cornstarch + 4 g baking powder + 80 g cornflakes + 40 g panko + 20 g T55 wheat flour + Fine salt


Cut the tomato into slices about 0.5 cm thick.

Chop the chilli very finely.

Cut the scallion finely.

Roughly chop the basil.

Mix all the ingredients with the olive oil , measure the pepper and salt according to personal preferences, and set aside.

Preheat the oven to 190 °.

Seed and remove the white parts of the pepper . Cut it into quarters to get large slices.

In a bowl , mix the pepper , olive oil , thyme and salt.

Arrange the pepper and bake for about 15 minutes.

Put all the ingredients of mayonnaise paprika together in a bowl and mix with a hand blender until a mayonnaise.

Detail the eggplant lengthwise to obtain four slices. Eliminate the parts that only contain the skin, and reuse these scraps, in a summer vegetable stew for example.

In a bowl , mix the baking powder , cornstarch , flour (40 g) and fine salt .

Add the water and mix well until you obtain a smooth and glistening texture.

Adjust the thickness with flour or water if necessary.

In a deep dish, mix the flour (20 g), the cornflakes and the panko .

Pass the eggplant pieces through the dough and then into the breadcrumb mixture.

Fry for about 2 minutes 30 at 170 ° in a deep fryer or in a pan filled with a large amount of oil, until the breadcrumbs are golden brown.

Place on absorbent paper to remove excess oil.

Then cut the breads in half lengthwise and toast them.

Spread mayonnaise on both inner sides of the buns.

Arrange the tomato , scallion and basil mixture on one side, being careful to leave out excess water.

Layer the roasted peppers , then a new layer of mayonnaise, and lastly the breaded eggplant .

Close the loaves.

Enjoy immediately.


Also discover Top Chef Sarah Mainguy's salad making the buzz on Insta and how to copy the shakshuka from restaurant Dalia .

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