Vegan Chicken Pesto Sandwich
Elevate your lunchtime routine with this flavorful Vegan Chicken Pesto Sandwich, a plant-based twist on a classic favorite. Packed with layers of savory vegan chicken slices, vibrant fresh basil leaves, and creamy mashed avocado, this sandwich is a perfect blend of wholesome ingredients and bold flavors. The sandwich gets its signature zest from a rich vegan pesto spread, complemented by the peppery crunch of arugula and the juiciness of ripe tomato slices. Toasted whole grain sandwich bread brushed with olive oil adds a satisfying crunch, making this recipe as satisfying as it is nutritious. Ready in just 25 minutes, this easy-to-follow recipe is perfect for a quick and healthy meal that doesn’t compromise on taste. Keywords: vegan sandwich recipe, plant-based chicken sandwich, vegan pesto, healthy vegan lunch ideas.
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Ingredients
- 200 grams Vegan chicken slices
- 4 slices Whole grain sandwich bread
- 4 tablespoons Vegan pesto
- 1 large Tomato
- 8 leaves Fresh basil leaves
- 1 medium Avocado
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon juice
- 1 cup Arugula
Directions
Step 1
Begin by preparing the tomato and avocado. Thinly slice the tomato and set aside. Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.
Step 2
Add 1 teaspoon of lemon juice, a pinch of salt, and a pinch of black pepper to the avocado. Mash until smooth and creamy, then set aside.
Step 3
Take the whole grain sandwich bread slices and drizzle a small amount of olive oil on each slice, brushing it evenly across the surface.
Step 4
Heat a non-stick skillet over medium heat and toast the oiled side of the bread slices until golden brown, about 2-3 minutes. Remove the slices from the skillet once done and let them cool slightly.
Step 5
Spread 1 tablespoon of vegan pesto on each slice of toasted bread.
Step 6
Layer the vegan chicken slices evenly on two of the pesto-coated bread slices.
Step 7
Top the vegan chicken with sliced tomatoes and fresh basil leaves.
Step 8
Spread the mashed avocado mixture on the remaining two slices of bread with pesto, then place a handful of arugula on top.
Step 9
Assemble the sandwiches by placing the avocado and arugula bread slices on top of the layers of vegan chicken, tomato, and basil, pesto side down.
Step 10
Press the sandwiches gently to hold everything together and cut in half if desired. Serve immediately.
Nutrition Facts
| Serving size | (750.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1245.8 |
| Total Fat 73.4g | 0% |
| Saturated Fat 10.6g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 0mg | 0% |
| Sodium 4807.0mg | 0% |
| Total Carbohydrate 92.8g | 0% |
| Dietary Fiber 27.8g | 0% |
| Total Sugars 26.9g | |
| Protein 62.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 452.6mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 1768.8mg | 0% |
Source of Calories