Vegan Chicken Pesto Sandwich

I have been on a sandwich kick lately. Something about warmer weather makes a sandwich sound extra tasty. And today I have super yummy vegan sandwich for you – a Vegan Chicken Pesto Sandwich! This sandwich has everything – crispy vegan chicken, fresh pesto, pickled onions, greens and a balsamic glaze. It is a must make for the summer!

Here’s what you need

Ingredients

• avocado oil
• vegan chicken – see recipe notes
• garlic salt
• pepper
• ciabatta loaf – or bread of choice
• vegan pesto
• tomatoes
• pickled onions
• arugula
• balsamic glaze
• vegan mayo

Equipment

• skillet

Steps

Step 1: Prep

The vegan chicken in these sandwiches is perfectly crispy and is seasoned to perfection. The key to getting that perfect crispiness is letting the vegan chicken sitting undisturbed in the skillet before turning it.

So, heat a little oil in a skillet and add the vegan chicken. If frozen, allow it to cook for a couple minutes so it can thaw slightly. Add some garlic salt & pepper. Toss to coat and spread in an even layer.

Allow to cook, undisturbed, until browned (approx. 2-3 minutes). Flip and brown the other side. Remove from the heat and set aside.

You can make the pesto from scratch (see the recipe notes) or buy it pre-made!

Step 2: Assemble

Grab the loaf of bread (I used ciabatta) and cut in half. Add a drizzle of oil to each side and place under the broiler to toast for a couple of minutes.

Add the pesto to the bottom half of the bread loaf. Top with the tomato, vegan chicken, pickled onions, arugula & a drizzle of balsamic glaze. Spread the vegan mayo on the top half of the bread loaf and close the sandwich.

Step 3: Serve

Cut the loaf into 4-6 sandwiches and you are ready to dig in!

This sandwich is super yummy! The mixture of pesto, veggies and vegan chicken is a classic combo that everyone will love.

This sandwich is perfect for a party or a picnic!

Tips & Tricks

I used frozen vegan chicken from Daring. If you use a different brand you may want to adjust how you cook it – just check the package instructions. You could also sub grilled tofu.

You can make the pesto from scratch or use store-bought. To make the pesto that I used, combine 1 cup fresh basil, 1 cup arugula, 2 cloves garlic, 1/3 cup pine nuts, 1/4 cup vegan parmesan, 1 lemon (juiced), salt & pepper in a food processor. Blend until combined. With the motor running, pour in 1/4-1/3 cup of oil and blend until combined. Taste and adjust the seasonings as needed.

If taking on the go, I like to wrap each individual sandwich in foil.