Made with Quorn Vegan Chicken Free Slices
High in Protein
Gluten Free
Low in Saturated Fat
No Soy
Cook mode (Keep screen awake)
Ingredients
For the pesto…
- 25g pine nuts
- 50g basil leaves
- 25g vegan parmesan, grated
- 50ml olive oil
- 1 garlic clove, crushed
For the sandwich…
- 2 slices Quorn Vegan Chicken Free Slices
- 1 bread roll
- 2 vegan cheese slices
- 1 tbsp sundried tomatoes
- 3 basil leaves
Method
For the pesto…
- Place all of the pesto ingredients into a blender. Add one tablespoon of water and blitz. Scrape down the sides of the blender using a spatula and blend again to form a smooth pesto.
For the sandwich…
- Slice the bread roll in half, spread a layer of prepared pesto on the top and bottom of the bread roll.
- Layer the Quorn Vegan Chicken Free Slices, vegan cheese slices, sundried tomatoes and basil leaves.
Chefs tip
This recipe uses a spread of prepared homemade pesto, which freezes well for use in a pasta, bake and more! You can even add a teaspoon of the pesto to a teaspoon of olive oil and use as a salad dressing over peppery rocket leaves for a tasty homemade dressing.
No time to make the pesto? Just sub for store bought instead!
Recipe Inspiration
See all recipes
RecipesQuorn Gluten Free Vegan Chicken and Jalapeno Corn Salsa Quesadillas
Serves 4
25 mins
360 cals
(Per serving)
The nation has spoken
(1)
5 out of 5 stars
Clare
5 out of 5 stars
Wow - made this for friends as part of a lunch i was serving - so delicious. They couldn't believe it was veggie too!
Response from Quorn
So happy to hear that you and your friends really enjoyed it!
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