Chik'n Pesto Provolone Ciabattas

9/2/2024

Prep Time: 15 Min (If making Pesto)
5 Min (If using Store-Bought)
Cook Time: 25 + Min

Yields: 2 Sammies

What You Need

225g Ciabatta Style Baguette
EVOO
2 x Gardein Supreme Plant-Based Chik'n Patties + Cooking Spray, Pepper Flakes, and Himalayan Salt
Prepared Pesto
2 slices Provolone Cheese
Pickled Hot Peppers

Macadamia Pesto
www.thehappyveg.ca/recipes/macadamia-nut-pesto

Sundried Tomato Pesto
www.thehappyveg.ca/recipes/sundried-tomato-pesto

Preheat your oven according to package directions for Gardein patties. Once preheated, place the frozen patties on a parchment lined baking sheet. Give them a spray with cooking spray a season each patty with salt & pepper flakes. Bake until crisp and golden brown, flipping at least once. Once they're finished, slap a piece of provolone on each one and finish them in the oven until the cheese is melty.
I would highly recommend fresh pesto for this recipe because there's so few ingredients that the pesto would really shine. With that being said, if you're using store-bought, skip this step. Prepare the pesto using one of the featured pesto recipes above. Set aside.

With about 10 minutes left on the chik'n patties, toss your baguette in to the oven for 5 ish minutes until warm and heated properly. Slice them open and brush the open sides of each ciabatta with EVOO
Preheat a grill pan and grill the buns until golden with gorgeous grill lines. Carefully remove and set the buns on to a cutting board.
Spread a generous amount of the pesto on both sides of each ciabatta. Slice the chik'n patties in half and nestle them on the bottom of the ciabatta. Pile on pickled hot peppers, close em' up, and ENJOY!