So today I was having random thoughts of Cordon Bleu and Club Sandwiches so I decided to mix the two worlds. The initial plan was to butterfly cut the fillets so I could stuff them but they are entirely too thin and broke apart. As usual with failed creations I quickly modified and decided to stack the ingredients instead. Even the vegan kid liked it (minus the onion and cooked tomato) which was the perfect Valentine’s gift for Mommy.   Extra bonus-Super easy! From start to finish approximately 30 minutes, and that is counting the time where I was trying to figure out what I was doing.

1 7 oz pack Gardein chick n’ fillets
1/4 cup bread crumbs
1 tbsp vegan butter
4 slices red onion (keep rings together)
4 slices tomato
vegan bacon bits
baby spinach (about 20 leaves)
4 slices Tofutti Mozzarella cheese slices

Preheat oven to 350 degrees.
In a frying pan melt butter. Put bread crumbs on a plate and dip each fillet in them so they are covered on each side. Fry fillets on medium heat for 3 minutes on each side (they will become a golden yellow color.) Remove from pan and put in a baking dish. Put red onion rings in same frying pan and cook for 3 minutes on each side keeping rings whole. Put onion on top of fillet then layer in order ingredients as shown above (tomato, bacon bits, spinach & mozzarella). About 5 spinach leaves per patty. Bake for 10 minutes. Start mustard sauce (below) in last 3 minutes. Once the fillets are removed from the oven, plate and put mustard sauce over the cheese and serve.

Mustard Sauce
1 tbsp favorite spicy mustard
1/2 tbsp vegan butter
2 tbsp cashew cream
1 tsp white vinegar
1/4 tsp smoked paprika
1/8 tsp allspice
1/4 tsp garlic powder
1/2 tbsp lemon juice

In small sauce pan over low heat melt butter. Add remaining ingredients, cook to warm. Do not allow to boil