To Assemble:8 Slices Multigrain or Whole Wheat Sandwich Bread4 – 8 Leaves Green Leaf Lettuce1 Large Tomato, Thinly SlicedHot Sauce (Optional, to Taste)
Begin by preheating your oven to 425 degrees. Place the frozen patties on a baking sheet in a single layer. Bake for 7 minutes, flip to the opposite side, and bake for 8 more minutes, until golden brown and crispy all over. Let rest until cool enough to comfortably handle; about 10 – 15 minutes.
Meanwhile, pit and peel the avocados, placing the flesh in a medium bowl. Drizzle with lime juice and roughly mash, as if you were making very chunky guacamole. Season with cumin, garlic powder, and salt, mixing thoroughly to incorporate. Gently fold in the hatch chiles, bell pepper, corn, and scallions.
Once cooled, use your hands to roughly tear the chicken into large chunks and strips. Aim for fairly large, assorted shapes for greater textural variety. Lightly mix them into the bowl of vegetables to coat with avocado mixture.
To serve, build one sandwich at a time, starting with a single slice of bread 1 or 2 lettuce leaves, and a thin layer of sliced tomato. Top with ¼ of the chicken salad and add hot sauce to taste, if desired.Complete the assembly with a final slice of bread. Repeat, and serve warm or at room temperature.
Notes: For a more classic chicken salad flavor, replace the avocados with ½ cup of vegan mayonnaise, swap the chiles for pickle relish, and use 1 – 2 stalks of diced celery instead of the bell pepper and corn.Either omit the cumin or substitute an equal measure of dried dill.