Quorn
This Italian-inspired vegetarian “turkey” panini with homemade dairy-free and gluten-free basil pesto and grilled veggies makes a simple but delicious lunch or dinner.
530 CalsPer serving
Serves 4
35 mins
Gluten Free
DifficultyEasy
Ingredients
- 12 slices or 2 pkg (5.3 oz each) Refrigerated Quorn Meatless Turkey-Style Deli Slices
- 1 red pepper, quartered
- 1 small red onion, cut into 1/4-inch rounds
- 1 small zucchini, cut lengthwise into 1/4-inch thick slices
- 1/2 cup packed fresh basil leaves
- 1/3 cup olive oil
- 2 tbsp pine nuts
- 2 cloves garlic, minced
- 1 tbsp nutritional yeast
- 1/2 tsp each salt and pepper
- 8 gluten-free bread slices
- 8 slices vegan mozzarella cheese
Method
- Preheat grill to medium-high heat; grease grates well. Grill red pepper, red onion and zucchini for 3 to 5 minutes per side or until lightly charred and tender; let cool slightly. Slice thinly.
- In food processor, pulse together basil, oil, pine nuts, garlic, nutritional yeast, salt and pepper until smooth.
- Toss veggies with 2 tbsp of the pesto. Spread remaining pesto over 4 slices of bread. Top with 3 slices Quorn Meatless Turkey-Style Deli Slices, 1 slice cheese, grilled veggies and another slice of cheese; cap with remaining bread.
- Preheat panini press according to manufacturer’s instruction. Grill sandwiches in panini press for 3 to 5 minutes per sandwich or until bread is toasted and cheese melts.
Tip: Alternatively, toast sandwiches on grill preheated to medium heat. Cook sandwiches, pressing to flatten with metal spatula, until bread is toasted and cheese melts.
