This Vegan Chick’n Pesto Panini Is Quick, Easy & Delicious

Everyone loves a good sandwich, and today’s recipe has been one of my go-to lunches lately: the Chick’n Pesto Panini.

One of the stars of this recipe is something that’s very hard to find store-bought and vegan: pesto. Many store-bought pestos contain dairy, but not the one I’m using today! Yes, I finally found a vegan store-bought pesto.

And yes, it’s simple enough to make pesto from scratch. But sometimes having the convenience of a store-bought ingredient makes a huge difference for busier folks.

This sandwich is cheesy, herby, meaty and crispy all at the same time. I don’t know, but there’s something about panini-pressed sourdough bread that just takes a sandwich to a whole other level.

I used Gardein’s Chick’n Scallopini for the chick’n part of this recipe, but feel free to use any vegan chick’n you like. Seitan would probably even work!

I really hope you enjoy this sandwich as much as I do, because I can’t stop making it. If you’re a pesto lover, it’s sure to please!

Vegan Chick’n Pesto Panini

This vegan chick'n pesto panini is quick, easy and delicious. Use store-bought vegan pesto or make your own from scratch! It's so good and the flavors of this sandwich really complement each other well. Meaty, cheesy, and between two crispy panini-pressed sourdough slices.

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Prep Time 12 minutes mins

Cook Time 6 minutes mins

Total Time 18 minutes mins

Course Main Course

Cuisine Italian

Servings 1 sandwich

Equipment

• grill pan
• panini press

Ingredients

  

• 2 slices sourdough panini bread
• 1 vegan chick'n patty (I used Gardein's Chick'n Scallopini)
• 1.5 ounces vegan cheese of choice
• 1/4 cup jarred roasted red peppers
• salt and pepper to taste
• cooking oil spray

Instructions

 

• Heat your grill pan over medium heat. Cook your chick'n patty for about 4-5 minutes each side, or until cooked through. Remove from pan and set aside when done.
• While the chick'n cooks, spread pesto on the insides of your bread slices. Shred your vegan cheese on top of the pesto.
• Slice the vegan chick'n, then add it to one slice of the bread. Top chick'n with roasted red peppers, then close your sandwich pesto-side in.
• Spray the top of the bread with cooking oil spray, then place the sandwich oil-side down into the grill pan. Top with panini press and allow to cook for 2-4 minutes, until crisp and golden. Repeat with the other side of the sandwich.
• Cheese should be melty and delicious and both sides should be crisp and golden with beautiful panini lines. Enjoy!

Keyword 10 ingredients or less, basil, cheesy, chick’n, italian, pesto, roasted peppers, sandwich

I hope you’re doing well these days, and thanks for stopping by my website!

Until next time, peace 🙂