I love veggie BLTs and have always liked attempting veggie club sandwiches. But, I’ve never been a big fan of veggie cold cuts. So this pesto-mayo chicken BLT club seems like the perfect solution. I am a huge fan of the site this recipe comes from, Closet Cooking. He always has simple, yet delicious recipes. This is no different. And, it can easily be converted to vegan by using vegan mayo and cheese.
Pesto Chicken BLT
Adapted from Grilled Chicken Club Sandwich.
- 8 ounces seitan strips
- 1 tablespoon grill seasoning (I used McCormick’s Cowboy Rub)
- 1/4 cup mayonnaise (vegannaise, if desired)
- 1/4 cup pesto
- 8 leaves lettuce
- 8 slices tomato
- 8 slices veggie bacon, cooked
- 4 slices mozzarella (vegan, if desired)
- 4 sandwich buns, sliced in half
Mix seitan and seasoning. Grill or pan fry with a bit of olive oil for 3-5 minutes. Mix mayo and pesto. Spread pesto mayo on one side of the bun. Assemble remaining ingredients on sandwich.
I loved the flavor of the pesto mayo. Unfortunately, my husband did not like the mayo at all. Oddly, he liked the chicken just fine. The kids pretty much ate the chicken and tomatoes instead of the entire sandwich. So, while I think it’s delicious, not a big hit as something the whole family can eat just yet. This will have to be a mommy-only lunch selection in the future.