Chik’n Pesto Melt Ciabattas
There's something about pesto & melty cheese that gets me excited y'all. I made my favourite plant-based Gardein Chik'n patties, smothered them in melty burrata, Vodka sauce, and fresh pesto, and served them up on toasty ciabatta rolls. Who's in?
PREP TIME
20 minutes
COOK TIME
20 minutes
INGREDIENTS
22
Serves: 4
Ingredients
- 4 whole4 whole4 whole Ciabatta, Ciabatta Rolls - Heat & Serve
- 4 whole4 whole4 whole Ultimate Plant-Based Chick'n Filets - Gardein, Sub your fave plant-based chik'n
- 1 whole1 whole1 whole Vodka Sauce, Store-Bought
- 2 whole2 whole2 whole Burrata
- 2 cloves2 cloves2 cloves Garlic, peeled & lightly smashed
- 1 whole1 whole1 whole Grana Padano Cheese, Garnish
- 1 whole1 whole1 whole Basil, Fresh, Garnish
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 1 whole1 whole1 whole Red Pepper Flakes, See Recipe
- 1 cup1 cup1 cup Basil, Fresh, Packed. Including stems
- 0.25 cup0.25 cup0.25 cup Parsley
- .25 cup.25 cup.25 cup Pine Nuts
- 2 cloves2 cloves2 cloves Garlic, peeled & smashed
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil, More if Needed
- 1 Tbsp1 Tbsp1 Tbsp Hemp Hearts
- 1 whole1 whole1 whole Lemon, juice only. Start with half.
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Peperoncini Peppers, in chili oil
- 0.333 cup0.333 cup0.333 cup Pecorino Romano
- 0.25 tsp0.25 tsp0.25 tsp Himalayan Pink Salt, More To Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, A few cracks from your pepper mill.
Pesto
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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
- PESTO - Toast your pine nuts in a dry skillet set to just about medium. Make sure to keep an eye / stir as needed to keep them from burning. It happens quickly. Once toasty, immediately remove from the heat. Add everything for the pesto to a small blender starting with half the juice of a lemon. Blend until smooth. Add additional lemon for flavour if needed and additional EVOO if needed for emulsification. Transfer to a small bowl.
- Add about 2/3 c of the prepared tomato sauce to a small, covered pot set to medium low, and warm until service.
- Preheat your oven according to package directions for your chik'n patties. Once preheated, add the patties to a parchment lined baking sheet, spray them with cooking spray, and season with a pinch of salt. Bake until crisp on both sides, or, finished according to package directions. Once completed, split open the burrata on each patty and add a sprinkle of salt, pepper, and pepper flakes. Return the patties to the oven until melty and delicious.
- For the ciabattas, toss them in the oven with 10 minutes left on your patties. Let them warm for 2 - 3 minutes before removing them. Slice them open, drizzle with EVOO, and grill on a preheated grill until golden brown and crisp. Once finished, rub the buns down top and bottom with the raw garlic cloves.
- ASSEMBLY - Spoon some of the warmed sauce on both sides of each bun followed by a dollop of the prepared pesto on both sides as well. Place your melty chik'n patty on the bottom bun followed by a couple leaves of basil. Grate grana padano all over them and close them up. ENJOY!
Notes
- Want to save even more time? Feel free to open a jar of your favourite pesto. I prefer fresh for the vibrant colour, but store-bought is always a good substitute.
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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: | 506 |
| Fat: | 42 g |
| Carbohydrates: | 7 g |
| Protein: | 24 g |
| Cholesterol: | 62 g |
| Sodium: | 1026 mg |
| Fiber: | 1 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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