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.
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!