“CHICKEN” PESTO PANINI

“Chicken” Pesto Panini There’s just something about a toasty, cheesy, meaty sandwich that makes the perfect meal sometimes!

INGREDIENTS:

• 1 14 oz block super firm tofu or if you can’t find super firm, use extra firm and press for 1 hour
• 3 vegan eggs (I used follow your heart)
• 1 cup all-purpose flour
• 1 ¾ cup Italian-seasoned bread crumbs
• ¼ cup vegan grated parmesan cheese
• ¼ cup vegan pesto
• 2 large tomatoes
• 12 slices vegan mozzarella, if possible at room temperature so it melts better
• 12 slices bread
• vegan mayonnaise
• vegan butter

INSTRUCTIONS:

1. Preheat oven to 425 degrees
2. Turn tofu block on its side and slice in half lengthwise, then slice each half into 3 lengthwise so you end up with 6 equal-sized “slabs”. Each piece will be about ¼ inch thick.
3. Spread flour onto a large plate
4. Pour vegan eggs into a shallow dish
5. Combine bread crumbs and parmesan cheese on a large plate
6. Spray a large baking sheet with cooking spray
7. Dredge a piece of tofu in the flour, shake off excess. Then dunk in the egg, let excess drip off, then press in the bread crumbs on each side. 
8. Place on the sprayed baking sheet. Repeat for all tofu slices. Spray the tops of the tofu with cooking spray and bake for 15 minutes, flip, then bake for another 10-15 until the top starts to lightly brown.
9. Lay two slices of bread out and lay a piece of mozzarella on each one, then spread a tsp of pesto on each one, place a baked tofu cutlet on one side, a slice of tomato on that, and then place the other piece of bread on top. Heat a large nonstick skillet over medium-high heat. Spread some mayo on top of the bread of each sandwich. Melt a tbs of butter in the pan and place 3 sandwiches mayo’d side down in the pan. Press down gently on the sandwiches with the bottom of a large cast iron pan or something else that can press down evenly on all sandwiches. Check to make sure the ingredients aren’t squirting out, if they are, fix them and don’t press down as hard. Cook for 3-4 minutes until the bottom of the sandwich is browned. Then spread mayo on top of the sandwiches, and carefully flip. Cook for another 3-4 minutes, gently pressing down again until the bottom of the sandwich is browned and the cheese is nice and melty. 

Source blog>>https://vegantraveleats.com/chicken-pesto-panini/

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