Vegan Chicken Pesto Sandwich
This Vegan Chicken Pesto Sandwich is the ultimate summer sandwich recipe! Perfect for a picnic or beach day!
Equipment
Ingredients
- avocado oil
- 8 ounces vegan chicken see notes
- garlic salt
- pepper
- 1 loaf ciabatta or bread of choice
- 1/2 cup vegan pesto see notes
- 2 tomatoes sliced
- pickled onions
- arugula
- balsamic glaze
- 1/2 cup vegan mayo
Instructions
- 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.
- Cut the ciabatta loaf in half, drizzle with a little oil and place on a baking sheet. Place under the broiler in the oven until toasted - 2-3 minutes. Remove from the oven.
- To assemble, 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. Cut into 4 pieces and enjoy.
Video
Notes
- 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.
Nutrition
Calories: 633kcal | Carbohydrates: 60g | Protein: 24g | Fat: 32g