Chik'n Pesto Melt Ciabattas

Chik'n Pesto Melt
Ciabattas

​Prep Time: 15 Min
Cook Time: 15 - 20 Min

​Yields: 4 x Ciabattas 

WHAT YOU NEED

• 4 x Heat & Serve Ciabatta Rolls
• 4 x Plant-Based Chik'n Patties 

(Gardein Supreme is my fave. NotCo Chik'n is a fine substitute)

• Store-Bought Pasta Sauce (I Used Vodka)
• Burrata Cheese
• Grana Padano
• 2 Garlic cloves, gently crushed and peeled
• Fresh Basil
• Himalayan Salt & Cracked Pepper
• Pepper Flakes

PESTO

• 1 C Fresh Basil (stems & leaves)
• 1/4 C Fresh Parsley (stems & leaves)
• 1/4 C Pine Nuts 
• 2 cloves Garlic, crushed
• 3 Tbsp. + EVOO
• 1 Tbsp. Hemp Hearts
• 1/2 - 1 Lemon, juice
• 1/2 Tbsp. Pepperoncini in Oil
• 1/3 C Pecorino, finely shredded
• 1/4 Tsp. + Himalayan Salt
• Cracked Pepper 

NOTES

• Don't want to make pesto? Don't hesitate to grab a jar of your fave store-bought brand!
• When I tested the recipe, I did a whole hunk of burrata on each patty. It was glorious, but very melty and messy. If you'd like, split each burrata between two patties for a less messy experience.

DIRECTIONS

• 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!

HAPPY VEG