Description
This vegan chicken pesto sandwich is the ultimate lazy Trader Joe’s meal. It’s a breeze to put together, and each flavor bursts with flavor from the sundried tomatoes, pesto, roasted red peppers, and vegan chicken pieces. Once you give it a try, this simple sandwich will be on your regular meal rotation!
Ingredients
- 1 ciabatta roll, sliced
- 1-2 tablespoons Kale, Cashew, and Basil Pesto
- 1 fire-roasted red pepper, sliced in half and down the middle
- 3 Chickenless Cripsy Tenders
- 1 tablespoon sundried tomatoes in olive oil
- 1-2 tablespoons dairy-free mozzarella shreds
Instructions
- Cook the Chickenless Tenders. Prepare the tenders according to package instructions. I prefer to use the air-fry method.
- Slice the bread. Cut the ciabatta rolls evenly down the middle. At this point, you can either toast the bread or leave it as it is. (I left it as it is since we will be toasting it later on in the process.)
- Add the ingredients to the sandwich. First, add the pesto to both sides of the bread. Next, layer on one bell pepper, cut in half, 3 cooked tenders, sun-dried tomatoes, and a sprinkle of dairy-free mozzarella.
- Toast. Pop the sandwich, open-faced into a toaster or conventional oven, along with the top slice of bread. Toast or bake until the cheese is melty and the bread is toasty. About 5-7 minutes. If using a conventional oven, I recommend setting the temperature to 350 degrees F.
- Enjoy!Â
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Oven