Pesto, Grilled Vegetable and Quorn Chicken Free Slices Sandwich

This Italian-inspired vegetarian grilled sandwich with homemade dairy-free basil pesto and grilled veggies makes a simple but delicious lunch.

Serves 4

35 mins

Easy

485 cals
(Per serving)

33g of fat
(Per serving)

Gluten free

Ingredients

  • 12 slices Quorn Vegan Chicken Free Slices
  • 114g red pepper, quartered
  • 60g red onion, sliced into rounds
  • 184g courgette, cut lengthwise into 1/4-inch thick slices
  • 12g fresh basil leaves
  • 65g olive oil
  • 2 tbsp pine nuts
  • 2 cloves garlic, crushed
  • 1 tbsp nutritional yeast
  • 1/2 tsp each salt and pepper
  • 8 gluten-free bread slices
  • 8 slices vegan mozzarella cheese

Method

  1. Preheat grill to medium-high heat. Grill the red pepper, red onion and courgette for 3 to 5 minutes per side or until lightly charred and tender; let cool slightly then slice thinly.
  2. In a food processor, pulse together the basil, oil, pine nuts, garlic, nutritional yeast, and salt/pepper until smooth.
  3. Toss the veggies with 2 tbsp of the pesto. Spread the remaining pesto over 4 slices of bread.
  4. Layer the bread as follows, firstly add 3 slices of Quorn vegan chicken deli, followed by a slice of cheese, the grilled veggies and another slice of cheese; top with the remaining bread half.
  5. Preheat panini press according to manufacturer’s instruction. Grill sandwiches in press for 3 to 5 minutes per sandwich or until bread is toasted and cheese is melted perfectly.

Tip: No press? As an alternative why not toast the sandwiches on your grill, pressing to flatten with a metal spatula, until the bread is toasted and cheese melted.