Before starting, preheat the broiler to high. Wash and dry all produce. Core, then cut half the apple (whole apple for 4 ppl) into 1/4-inch matchsticks.Peel, then mince or grate garlic.

Add mayo and half the curry paste to a small bowl. Season with salt and pepper, then whisk to combine.

Add vinegar, 1 tsp (2 tsp) mango chutney and 1 tbsp (2 tbsp) oil to a large bowl. (NOTE: Remaining mango chutney will be used in step 4.) Season with salt and pepper, then whisk to combine.Add apples, then toss to coat. Set aside.

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then garlic and protein shreds. Cook, flipping once or twice, until crispy, 6-8 min.**Add remaining curry paste. Season with salt and pepper. Cook, stirring occasionally, until fragrant, 1 min.Remove from heat, then add remaining mango chutney. Stir until well combined.

Halve buns.Arrange on an unlined baking sheet, cut-side up.Broil buns in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)

Add arugula and spinach mix to the bowl with apples and dressing, then toss to coat.Spread curried mayo on top and bottom buns. Stack protein shred mixture on bottom buns. Close with top buns. (TIP: Add some salad to the sandwiches, if desired!)Divide salad and sandwiches between plates. Top salad with crispy chana dal.