Chik’n Sandwich Italian Style

Photo: Randy Graham, Valley Vegetarian

See this and other recipes in my new book, Ojai Valley Grill It Cookbook. Now available at

Pretzel buns make this a fun sandwich. Easy to prepare; tasty when done.

4 Quorn Meatless Chicken Patties
4 pretzel buns
2 tablespoons extra-virgin olive oil
4 tablespoons sun-dried tomato pesto (such as Mezzetta)
4 tablespoons basil pesto (such as Mezzetta)
4 deli slices provolone cheese

Preheat oven to 425 degrees. Prepare a baking sheet with parchment paper.

Place chicken patties on a baking sheet and bake for 16 minutes. Remove from oven and layer one slice of cheese on each patty. Return to oven and cook for another 2 minutes or until cheese melts. Remove from oven and set aside.

While the patties bake, drizzle olive oil over the cut sides of the buns. Grill for about 2 minutes on medium heat until just begging to get brown. Remove from grill and spread 1 tablespoon of the sun-dried tomato spread on the bottom half of each bun. On the top half of each bun, spread 1 tablespoon of the pesto.

Transfer chicken patties to the bottom half of each bun. Position the top half, pesto side down, on the patties. Slice sandwich in half and serve while still warm. Serve also with a side of chips, if you desire, and your favorite beverage. I like to serve these with a chilled margarita. The herbaceous taste of the tequila is a nice compliment to the taste of the herb-based spreads.


About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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