Chicken Pesto Paninis Recipe
A golden, crispy vegan panini packed with dairy-free mozzarella, fresh pesto, and savory plant-based chicken slices. Melty, herby, and grilled to perfection.
Ingredients
- 2 ciabatta or sourdough rolls halved
- 1 cup vegan chicken slices or strips
- ½ cup dairy-free mozzarella shreds
- ½ cup fresh basil leaves
- 2 tbsp pine nuts or walnuts
- 2 tbsp nutritional yeast
- 1 garlic clove
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp lemon juice
Instructions
- Make pesto: Blend basil, nuts, garlic, yeast, lemon juice, oil, salt, and pepper into a smooth, green goddess-worthy sauce.
- Prep sandwich: Spread pesto on each bread slice like you mean it.
- Assemble: Layer vegan chicken and cheese between the pesto-smothered bread.
- Grill it: Use a press or skillet to toast until bread’s golden and cheese is gooey—about 3–4 minutes per side.
- Serve: Slice diagonally (because vibes) and serve with a wink and maybe some chips.
Notes
Nutritional values (per serving)
- Calories: 420
- Total Fat: 21 g
- Saturated Fat: 3.5 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 18 g
Vitamins and minerals (per serving)
- Vitamin C: 25%
- Calcium: 12%
- Iron: 15%
- Vitamin A: 30%
- Magnesium: 10%
Additional notes/tips to enhance flavor
- Add sun-dried tomatoes for extra flair.
- Swap in arugula if you're feeling spicy.
- Drizzle a balsamic glaze to go full goddess.
- Toast bread in vegan butter for bonus luxury.