Sun-dried Tomato Pesto Ciabatta, featuring grilled Beyond Meat Chicken-Free Strips
This healthy and delicious recipe is also available in a video cooking episode, here:
RECIPE:
Serves 4-6
Cooking Time: 7-10 minutes
Pesto Ingredients:
- 4 oz. Sun-dried Tomatoes
- Fresh Basil (1 bunch)
- 1/2 Cup Raw Pine Nuts
- 3-5 Garlic Cloves
- 1 Tbs. Capers
- 1/4 Cup Balsamic Vinegar
- 3 Tbs. Dijon Stoneground Mustard
- Sea Salt and Fresh Ground Black Pepper
- Olive Oil
Sandwich Ingredients:
- 1 Bermuda Purple Onion
- 1 Carrot (shredded)
- Arugula or Baby Spinach
- 4-6 Ciabatta Rolls
- 4-6 servings Beyond Meat: Chicken-Free Strips
Step 1:
Rehydrate the Sun-Dried Tomatoes
Place sun-dried tomatoes in a bowl and cover with boiling water. Add a splash of balsamic vinegar. Marinate for 3-5 minutes, or until the sun-dried tomatoes soften.
Step 2:
Make the Marinade for the Beyond Meat Chicken-Free Strips
Pour 1/3 cup of broth from the sun-dried tomatoes into a food processor. Add: 2 tbs. of balsamic vinegar, 1 tbs. of Dijon stoneground mustard, 1 tbs. of raw pine nuts, 1 tbs. of capers, 5-6 basil leaves and 3 pieces of softened sun-dried tomato. Blend.
Pour the seasoned balsamic marinade over the chicken-free strips. Lightly toss, until the pieces are evenly coated. Set aside.
Step 3:
Caramelize the Onions
Slice the onion unto thin rings.
Saute in olive oil, until they begin to caramelize. While the onions are sautéing, make the pesto.
Cooking tip: When the onions begin to soften, add a splash of broth from the rehydrating sun-dried tomatoes. It adds a rich layer of flavor.
Step 4:
Make the Sun-Dried Tomato Pesto
Drain the sun-dried tomatoes. *Save the broth. Place the rehydrated tomatoes in the food processor. Add the remaining capers, pine nuts, Dijon stoneground mustard, balsamic vinegar and olive oil. Blend until creamy. Add a dash of sea salt, fresh ground pepper and the fresh basil. Set a few basil leaves aside, for the sandwich assembly. Blend the mixture again, until smooth. If the pesto is too thick add additional olive oil.
*Cooking tip: You may wish to save the sun-dried tomato broth for other recipes. It’s full of flavor and excellent as a soup base or a meat-broth substitute in vegan and vegetarian recipes.
Step 5:
Grill the Chicken-Free Strips.
Grill the marinated Beyond Meat: Chicken-Free strips. Toast the ciabatta bread on the grill.
Cooking tip: Vegan protein cooks much faster than meat. Chicken-free strips will retain the delicious moist texture and grill up beautifully in approximately 3-4 minutes. Watch for golden color and grill marks, and they are ready.
Step 6:
Assemble
Spread sun-dried tomato pesto on the toasted bread. Add the layers of shredded carrot, arugula and a fresh basil leaf. Place caramelized onions onto the bed of greens. Top it with grilled chicken-free strips.
Serve warm. Enjoy!
Cooking Tip:
This recipe includes enough pesto for 4-6 sandwiches, with enough extra to refrigerate for later. It’s great the next day as: a vegetable dip, served on bruschetta or in pasta.
Bonus Meal:
Grill extra Chicken-Free Strips. Save in the refrigerator for a future meal. Prepare 3 minute angel hair pasta, stir in the sun-dried tomato pesto and Chicken-Free Strips. Voila! You have another quick, healthy meal in under 5 minutes.