Chicken Sandwich Topped w/ Deli Style Macaroni Salad

Step 1: Start by boiling water for the macaroni.

Step 2: Dice onion, bell pepper and celery. Shred the carrot. Set aside.

Step 3: When the water comes to a boil, cook elbow pasta until al dente.

Step 4: Strain pasta.

Step 5: Transfer cooked elbows to an ice bath. Keep them there for a few minutes, then remove and place pasta into a large bowl.

Step 6: Add vegetables, spices, vinegar, mustard, nutritional yeast, salt, pepper, and Vegenaise.

Step 7: Mix until all ingredients are evenly distributed.

Step 8: Put macaroni salad in the refrigerator to keep cold.

Step 1: Air fry or bake plant-based chicken tenders for about 10 minutes. Then, slice in half (butterfly cut).

Step 2: While your tenders are cooking, slice fresh Italian loaf in half (vertically down the middle).

Step 3: Place cheese shreds or slices on the bottom half and bake until cheese has melted. Bake the top half too (wait until the cheese is almost melted so top and bottom are evenly toasted).

Step 4: Spread a generous amount of homemade Thousand Island dressing (recipe below) over both halves of bread.

Step 5: Evenly distribute sliced chicken tenders over melted cheese.

Step 6: Scoop some of your delicious homemade macaroni salad on top of tenders.

Step 7: Close sandwich and cut in half.

Step 8: Enjoy!