2 each – Potato Roll
4 pcs – Red Leaf Lettuce
10 slices – Mesquite BBQ plant-based deli slice
½ each – Avocado, sliced
4 slices – Beefsteak Tomato
2 Tbsp – Garlic Aioli (v) (sub recipe)
¼ c - Aquafaba (liquid in the can of chickpeas)
3 ea – Chickpeas (canned)
¼ tsp - Dijon mustard
1 tsp – Apple cider vinegar
2 ea – Garlic cloves, chopped
1 tsp - Salt
¾ c – Sunflower Oil
Prepare the garlic aioli, in a blender mix aquafaba, chickpeas, mustard, vinegar, garlic, and salt on low speed. Once fully combined, slowly add Sunflower oil on med-low speed until fully incorporated.
Assemble each sandwich by spreading garlic mayo on the bread then top with tomato, lettuce, Mesquite BBQ slices and avocado.