Vegetarian Roast Chicken Pesto Sandwich

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

Easy

426 cals
(Per serving)

14.1g of fat

£ 1.58.00
(Per serving)

Ingredients

For the pesto…

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

For the sandwich…

  • 2 slices Quorn Roast Chicken Style Slices
  • 1 bread roll
  • 2 thin slices mozzarella
  • 1 tbsp sundried tomatoes
  • 3 basil leaves

Method

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.

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!