Creating and offering condiments since 1991


with Kimchee and Spiced Mango

"Mix the flavours! It's all about nice ingredients and an amazing sauce!"

Eggplant                                     4 slices

Red Capsicum                           4

  pre-prepared roasted and peeled

Baby Bok Choy                          8 leaves

Mushroom flats                         2 large 

Mango Cheeks                          4 thin slices

Tomatoes                                    2 large 

Rocket leaves                             to suit

Kimchee Pickled Vegetables   to suit


  Vegan Mayonnaise                   to suit

  Sweet Thai Chilli Sauce          1 tablespoons

2 slices per serve of your favourite seeded bread or 1 per serve if the sandwich is open

Prep: 20 Min | Serves 4


Lightly oil and grill the eggplant until cooked through.

Grill the red pepper.

Brush the mango with Frenchmaid Sweet Chilli Sauce

Lightly oil, season and roast the mushrooms until cooked through.

Cut tomato into wedges, season with salt and pepper, drizzle with olive oil and slow roast until semi dried.

Sandwich Assembly

Spread a generous layer of Frenchmaid Vegan Mayonnaise over sliced bread.

Stack and layer cooled roasted vegetables.

Finish with Frenchmaid Vegan Mayonnaise, rocket leaves and top with bread slice if preferred.

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