Chargrilled Sausage Panini’s with Kale Pesto and Chilli Oil

The perfect veggie-loaded sandwich for your next braai or barbeque. Packed with dairy-free kale pesto, veggies, sausage and vegan cheese. Dip in some chilli oil to add the perfect tangy kick to each bite.

CategoryDifficultyBeginner
Prep Time45 minsCook Time20 minsTotal Time1 hr 5 minsYields8 Servings

Ingredients
 3 C (750 ml / 180 g) kale, blanched
 ⅓ C (80 ml) nutritional yeast
 ⅓ C (80 ml / 70 g) roasted almonds
 1 tbsp (15 ml) lemon juice
 2 small cloves garlic
 ¾ C (180 ml) olive oil
 salt and pepper
Chilli Oil
 3 (75 g) spring onions
 2 fat cloves of garlic
 1 Tbsp (15 ml) nutritional yeast
 1 Tbsp (15 ml) lemon juice
 4 Serrano chillies, deseeded
 ¾ C (180 ml) olive oil
 salt and pepper
Sandwiches
 8 ciabatta / panini rolls
 800 g (8) large brown mushrooms, cooked
 4 (600 g) tomatoes, thinly sliced
 8 (160 g) vegan cheese slices

Method

Kale Pesto
1

Combine the kale, nutritional yeast, almonds, lemon juice and garlic in a food processor and process until coarsely ground. Keep the motor running while adding the oil in a thin stream. Blend until smooth and season to taste.

Chilli Oil
2

Combine the spring onions, garlic, nutritional yeast, lemon juice and chillies in a food processor and process until coarsely ground. Keep the motor running while adding the oil in a thin stream. Blend until smooth and season to taste.

Sandwiches
3

Lightly chargrill the Fry’s Traditional Sausage on a braai/barbeque over medium heat coals until heated all the way through. Slice each sausage in half, lengthwise.

To assemble, slice each roll open and spread the inside of each half with the kale pesto. Assemble the toppings on the base of each roll by starting with a slice of vegan cheese. Add 2 mushrooms, 2 slices of Fry’s Traditional Sausage and a few slices of tomato to each sandwich. Top with the other half of the bun.

Cook the sandwiches over medium heat coals on the braai/barbeque for 10-12 minutes, turning regularly until golden, crisp and lightly charred (use a sandwich grid if you have one to make turning easier). Serve each sandwich with chilli oil for dipping or drizzling.

TIP: The sandwiches can also be cooked in a griddle pan over medium heat for 4-5 minutes on each side until golden and crisp. Turn the sandwiches regularly to avoid over-charring. The sandwiches can also be cooked in a Panini press if preferred.

Ingredients

Ingredients
 3 C (750 ml / 180 g) kale, blanched
 ⅓ C (80 ml) nutritional yeast
 ⅓ C (80 ml / 70 g) roasted almonds
 1 tbsp (15 ml) lemon juice
 2 small cloves garlic
 ¾ C (180 ml) olive oil
 salt and pepper
Chilli Oil
 3 (75 g) spring onions
 2 fat cloves of garlic
 1 Tbsp (15 ml) nutritional yeast
 1 Tbsp (15 ml) lemon juice
 4 Serrano chillies, deseeded
 ¾ C (180 ml) olive oil
 salt and pepper
Sandwiches
 8 ciabatta / panini rolls
 800 g (8) large brown mushrooms, cooked
 4 (600 g) tomatoes, thinly sliced
 8 (160 g) vegan cheese slices

Directions

Kale Pesto
1

Combine the kale, nutritional yeast, almonds, lemon juice and garlic in a food processor and process until coarsely ground. Keep the motor running while adding the oil in a thin stream. Blend until smooth and season to taste.

Chilli Oil
2

Combine the spring onions, garlic, nutritional yeast, lemon juice and chillies in a food processor and process until coarsely ground. Keep the motor running while adding the oil in a thin stream. Blend until smooth and season to taste.

Sandwiches
3

Lightly chargrill the Fry’s Traditional Sausage on a braai/barbeque over medium heat coals until heated all the way through. Slice each sausage in half, lengthwise.

To assemble, slice each roll open and spread the inside of each half with the kale pesto. Assemble the toppings on the base of each roll by starting with a slice of vegan cheese. Add 2 mushrooms, 2 slices of Fry’s Traditional Sausage and a few slices of tomato to each sandwich. Top with the other half of the bun.

Cook the sandwiches over medium heat coals on the braai/barbeque for 10-12 minutes, turning regularly until golden, crisp and lightly charred (use a sandwich grid if you have one to make turning easier). Serve each sandwich with chilli oil for dipping or drizzling.

TIP: The sandwiches can also be cooked in a griddle pan over medium heat for 4-5 minutes on each side until golden and crisp. Turn the sandwiches regularly to avoid over-charring. The sandwiches can also be cooked in a Panini press if preferred.

Chargrilled Sausage Panini’s with Kale Pesto and Chilli Oil

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