Vegan Chicken Pesto Sandwich
Elevate your lunch game with this irresistible Vegan Chicken Pesto Sandwich! Packed with vibrant, plant-based ingredients, this recipe combines savory vegan chicken slices with creamy avocado, juicy tomato, and fragrant basil leaves. A layer of fresh arugula adds a peppery crunch, while a generous spread of vegan pesto infuses each bite with bold, herby flavor. Toasted whole grain sandwich bread brushed with olive oil ensures the perfect golden crisp. Ready in just 25 minutes, this quick and wholesome sandwich is ideal for busy days or leisurely weekend lunches. Whether you're vegan or simply looking for a nutritious twist on the classic chicken pesto sandwich, this satisfying recipe hits all the right notes.
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Recipe Information
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
Instructions
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.
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.
Take the whole grain sandwich bread slices and drizzle a small amount of olive oil on each slice, brushing it evenly across the surface.
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.
Spread 1 tablespoon of vegan pesto on each slice of toasted bread.
Layer the vegan chicken slices evenly on two of the pesto-coated bread slices.
Top the vegan chicken with sliced tomatoes and fresh basil leaves.
Spread the mashed avocado mixture on the remaining two slices of bread with pesto, then place a handful of arugula on top.
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.
Press the sandwiches gently to hold everything together and cut in half if desired. Serve immediately.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1628 mg | 71% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 10.2 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1071 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
