Pesto, Grilled Vegetable and Quorn Chicken Free Slices Sandwich

This Italian-inspired vegetarian grilled sandwich with homemade dairy-free basil pesto and grilled veggies makes a simple but delicious lunch.

Serves 4

35 mins


485 cals
(Per serving)

33 g of fat

Gluten free

Made with Quorn Vegan Chicken Free Slices

High in protein
Gluten free
Low in saturated fat


  • 12 slices Quorn Vegan Chicken Free Slices
  • 114g red pepper, quartered
  • 60g red onion, sliced into rounds
  • 184g courgette, cut lengthwise into 1/4-inch thick slices
  • 12g fresh basil leaves
  • 65g olive oil
  • 2 tbsp pine nuts
  • 2 cloves garlic, crushed
  • 1 tbsp nutritional yeast
  • 1/2 tsp each salt and pepper
  • 8 gluten-free bread slices
  • 8 slices vegan mozzarella cheese


  1. Preheat grill to medium-high heat. Grill the red pepper, red onion and courgette for 3 to 5 minutes per side or until lightly charred and tender; let cool slightly then slice thinly.
  2. In a food processor, pulse together the basil, oil, pine nuts, garlic, nutritional yeast, and salt/pepper until smooth.
  3. Toss the veggies with 2 tbsp of the pesto. Spread the remaining pesto over 4 slices of bread.
  4. Layer the bread as follows, firstly add 3 slices of Quorn vegan chicken deli, followed by a slice of cheese, the grilled veggies and another slice of cheese; top with the remaining bread half.
  5. Preheat panini press according to manufacturer’s instruction. Grill sandwiches in press for 3 to 5 minutes per sandwich or until bread is toasted and cheese is melted perfectly.

Chefs tip

No press? As an alternative why not toast the sandwiches on your grill, pressing to flatten with a metal spatula, until the bread is toasted and cheese melted.

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