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Vegetarian Roast Chicken Pesto Sandwich

Vegetarian Roast Chicken Pesto Sandwich slightly opened to show the filling including Quorn Roast Chicken Style Slices.

Grab a taste of Italy this lunch with our veggie roast chicken and pesto sandwich.

Bursting with flavours, this lip-smacking sandwich is the best lunch you’ll have all week - trust us! Quorn Roast Chicken Style Slices are layered onto a bread roll, with a simple homemade basil pesto, Italian mozzarella, sundried tomato and basil. Bellissima!

Serves 1

10 mins


426 cals
(Per serving)

14.1g of fat

£ 1.58.00
(Per serving)

Made with Quorn Roast Chicken Style Slices

High in Protein

Source of Fibre

Low in Saturated Fat


For the pesto…

  • 25g pine nuts
  • 50g basil leaves
  • 25g vegetarian parmesan, grated
  • 50ml olive oil
  • 1 garlic clove, crushed

For the sandwich…


For the pesto…

  1. 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…

  1. Slice the bread roll in half, spread a layer of prepared pesto on the top and bottom of the bread roll.
  2. Layer the Quorn Roast Chicken Style Slices, mozzarella 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

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