Pesto Chicken Sandwich on Sourdough
User Reviews
4.4
Pesto Chicken Sandwich on Sourdough
Description
The recipe begins by flattening boneless, skinless chicken breasts to ensure even cooking. The chicken is seasoned with Italian seasoning, salt, and black pepper, then cooked on a grill or skillet until reaching a safe internal temperature. Resting the chicken after cooking helps retain juices. The sandwich assembly includes spreading pesto and optional mayonnaise on sourdough slices, layering with sliced grilled chicken, fresh tomato, and Swiss cheese. The sandwich is typically toasted or grilled further to warm through and slightly melt the cheese, creating a harmonious blend of flavors.
This sandwich suits lunch or casual dinner occasions and pairs well with side salads, chips, or soup. The sourdough provides a crunchy contrast to the tender chicken and creamy pesto spread.
Chicken breasts can be prepared in advance and reheated before sandwich assembly to save time. Assemble and toast sandwiches just before serving to maintain bread texture.
Ingredients
- 1 pound chicken breasts about 2 medium, boneless skinless
- 2 teaspoons Italian seasoning
- salt
- black pepper
- 8 lices sourdough bread
- 1/4 cup pesto divided
- mayonnaise optional
- 2 tomato sliced, medium
- 4 lices swiss cheese
- olive oil optional
Instructions
- Place chicken breasts smooth-side up between two layers of plastic wrap or in a large disposable plastic bag and use a meat mallet or rolling pin to pound them to an even thickness. Start with the thickest part of the meat and strike it, working outward until the breast is the same thickness all over.
- Sprinkle both sides of your flattened chicken breasts with Italian seasoning, salt, and pepper.
- Heat an electric countertop grill or large skillet over medium heat. If using a skillet, grease cooking surface with cooking spray or a drizzle of olive oil. Cook chicken breasts for 5 to 8 minutes per side, until an instant-read thermometer inserted into the centers of the breasts reads 165°F. Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into 1/2-inch wide strips. Wipe out your pan.
- Assemble sandwiches by spreading mayonnaise (if desired) and pesto over the bread. Top with chicken, tomatoes, and cheese, and brush tops and bottoms of the sandwiches lightly with olive oil or a thin layer of mayonnaise to help them brown.
- Cook sandwiches over medium to medium high heat until first side is toasted and flip. The sandwiches are done when both sides are golden and the cheese is melted. If making in a skillet, you will probably only be able to fit two sandwiches at a time in the pan. Place cooked sandwiches on a plate in a warm oven while you repeat the process with the last two sandwiches to keep them warm.
Notes
- Cook chicken up to two days ahead and reheat before assembling sandwiches to ensure warm filling.
- Toast sandwiches after assembling to melt cheese and crisp sourdough without overcooking the chicken.
- Mayonnaise is optional and can be adjusted or omitted according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Calories | 630kcal | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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