Chik’n Parm & Pesto Baguettes
Life is better on baguettes. I whipped up a spicy tomato sauce that featured good tomatoes, local Ontario wine, and fresh basil, baked up my fave plant-based Chik'n patties and smothered them in mozz and spicy sauce, and served it up on grilled baguettes smothered in pesto. Such a win and so easy too!
PREP TIME
20 minutes
COOK TIME
50 minutes
INGREDIENTS
17
Serves: 4
Ingredients
- 4 whole4 whole4 whole Ultimate Plant-Based Chick'n Filets - Gardein, I love the Gardein Supreme Chik'n Filets
- 1 whole1 whole1 whole Basil Pesto, Store Bought
- 8 pieces8 pieces8 pieces Mozzarella Cheese, Pizza Mozz from the Ball
- 400 grams400 grams400 grams Baguette
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Pepperoncinis, Packed in Chili Oil
- 3 cloves3 cloves3 cloves Garlic, crushed
- 1 whole1 whole1 whole Yellow Onion, diced
- 2 whole2 whole2 whole Roasted Red Pepper, diced
- 1 Tbsp1 Tbsp1 Tbsp Tomato Paste
- 1 cup1 cup1 cup White Wine, I used an Ontario Pelee Island Pinot
- 796 ml796 ml796 ml San Marzano Peeled Tomatoes, Canned
- 6 pieces6 pieces6 pieces Basil, Fresh, small handful fresh leaves
- .5 tsp.5 tsp.5 tsp Himalayan Pink Salt, More To Taste
- 1 whole1 whole1 whole Black Pepper, To Taste
- 1 whole1 whole1 whole Grana Padano Cheese, Garnish
SAUCE
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating the EVOO, garlic, and pepperoncini in a pot set to just below medium. Once heated, let everything sizzle together for about a minute before adding the onion, roasted peps, and a good hit of both salt & pep. Let the veggies cook for 8 - 10 minutes, stirring a few times throughout. Reduce your heat if you notice browning. Pour in the wine, season once again with a pinch of salt, and let the winner simmer off for about 5 minutes. Pour in the can of tomatoes. Fill the can 1/3 of the way with water and swish it around to clean all the tomato bits before pouring that in the pot as well. Once the sauce comes to a boil, add your basil, 1/2 Tsp. salt, cover, and reduce to a simmer. Simmer covered for 30 minutes. Using either a Vortex Blender, or Immersion, pulse the sauce until combined but not fully emulsified and creamy. Taste and adjust the salt if needed.
- In the meantime, get your chik'n patties on a parchment lined baking sheet and preheat your oven according to package directions. Bake the patties according to package directions. Add an additional few minutes to the oven timer and top your patties with sliced mozz and a spoonful or two of the sauce. Return them to the oven until melty and gorgeous.
- While they finish up, heat a grill pan to just about medium heat. Once heated, cut your baguette in to 4, equal sized sammies. Cut them open and drizzle the inside with EVOO. Grill the open sides of your baguettes until golden, working in batches if needed.
- Once grilled, slather your prepared pesto on both the top and bottom of the baguettes. Spoon some extra sauce on to the bottom of your baguettes followed by your chik'n parm patties. Grate a generous amount of grana padano over your baguettes and top with fresh herbs if desired. Serve and ENJOY!
Notes
- You will have a decent amount of sauce leftover which can be stored in an airtight container in the fridge for about 5 days. Alternately, you could freeze it as well.
- Want to save even more time? Swap in your fave jar of store-bought pasta sauce!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 306 |
| Fat: | 20 g |
| Carbohydrates: | 26 g |
| Protein: | 10 g |
| Cholesterol: | 25 g |
| Sodium: | 799 mg |
| Fiber: | 0 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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