Vegetarian Pesto Chicken Melt
Savor the irresistible flavors of a Vegetarian Pesto Chicken Melt, a delicious twist on a classic chicken melt that’s perfect for plant-based eaters! This recipe combines tender, seasoned plant-based chicken fillets with a homemade basil pesto bursting with freshness from garlic, pine nuts, and vegetarian Parmesan cheese. Layered with juicy tomato slices and gooey mozzarella cheese between toasted whole-grain bread, it’s a hearty, satisfying sandwich that's ideal for lunch or dinner. Ready in just 35 minutes, this easy recipe is a flavorful and nutrient-rich meal that pairs beautifully with a crisp salad or a comforting bowl of soup. Whether you're vegetarian or simply looking for a tasty alternative to chicken, this melt is sure to become a new favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Plant-based chicken fillets
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Basil leaves
- 2 pieces Garlic cloves
- 0.25 cup Pine nuts
- 0.5 cup Parmesan cheese (vegetarian)
- 1 tablespoon Lemon juice
- 1 large Tomatoes
- 1 cup Mozzarella cheese
- 4 pieces Whole grain bread slices
Instructions
Preheat the grill or oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the plant-based chicken fillets with salt and black pepper. Cook for 3-4 minutes on each side until golden brown and cooked through. Set aside.
To make the pesto, combine basil leaves, garlic cloves, pine nuts, vegetarian Parmesan cheese, lemon juice, and 1 tablespoon of olive oil in a food processor. Blend until smooth and creamy. Add salt to taste.
Slice the tomato into thin rounds.
Spread a generous amount of pesto on one side of each bread slice.
Place the cooked plant-based chicken fillets on two of the bread slices, pesto side up. Top each with sliced tomatoes and 1/2 cup of mozzarella cheese.
Close the sandwiches with the remaining bread slices, pesto side down.
Place the sandwiches on a baking sheet and grill in the oven for 5-7 minutes, or until the cheese is melted and bubbly.
Slice each sandwich in half and serve immediately with a side of salad or your favorite soup.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 5065 mg | 220% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 15.6 g | ||
| Protein | 126.5 g | 253% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 2473 mg | 190% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1570 mg | 33% | |
*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.
