Vegan MoFo Day 8: Chick'n Pesto Sandwich

Today, I reach into my file of feeling-sick-and-too-lazy-to-cook dinners. Behold the Chick'n Pesto Sandwich.  A month or two ago, I made Isa's fantastic edamame pesto from the ppk blog. It makes a good amount, so I used a bit of it for my pasta then and froze the rest in small containers so I could thaw and use as needed.

Chick'n Pesto Sandwich


1 Serving of Trader Joe's Chicken-Less Strips
1 tsp. Italian Dressing (I used some of the marinade from the jar of artichoke hearts)
Pinch of garlic powder
1 3-point roll, lightly toasted
2 Tbsp. prepared edamame pesto (thawed if frozen)
1/2 tsp. balsamic vinegar
1/2 tsp. olive oil
4 long strips of roasted red peppers
2 or 3 marinated artichoke hearts
a few slices of red onion

Spray a skillet with a little oil and add the chick'n strips and Italian dressing. Heat over medium-high heat for a minute and add a sprinkle of garlic powder. Heat until the chicken strips are lightly browned. Set aside.
Spread a tablespoon of edamame pesto on each side of the roll. Drizzle the balsamic vinegar and olive oil over the pesto. Pile on the chick'n strips, roasted red peppers, artichoke hearts, and red onion on one side. Fold the other side over and eat.