You’re going to love this pesto chicken sandwich. Sourdough, toasted in olive oil and topped with grilled chicken, pesto, Swiss cheese, and fresh tomatoes. A perfect easy dinner for a cozy night in.
In the pecking order of sandwiches, a Pesto Chicken Sandwich on Sourdough must be close to the Top.you have brilliant and pungent pesto slathered over hot sourdough and heaped high with totally flame broiled chicken, cheddar, and tomatoesPretty much the very best things in life in one delectable sandwich.
- Sourdough bread: Slightly tart sourdough is so acceptable with this sandwich, however on the off chance that you don’t have any, you can substitute any bread here. Crusty bread rolls or cut focaccia would be particularly acceptable.
- Pesto: If you have a most loved pesto formula, go ahead and utilize hand crafted pesto in these sandwiches, however a container of locally acquired pesto makes these sandwiches much faster and simpler. You can ordinarily discover pesto in the pasta passageway at your supermarket close to the remainder of the pasta sauces. This formula will not go through a whole container, so look at my post What to Do With Leftover Pesto for capacity tips and plans to go through the extras (I suggest making a cluster of Pesto Chicken Pasta).
- Swiss Cheese: I love Swiss cheddar for these sandwiches, yet in case you’re not an enthusiast of Swiss, provolone would be a decent other option.
These sandwiches are absolutely superb with a side of sweet potato fries (frozen store-bought ones work just fine) and garlic aioli or Greek yogurt aioli if you want something lighter.
You’re going to love this pesto chicken sandwich. Sourdough, toasted in olive oil and topped with grilled chicken, pesto, Swiss cheese, and fresh tomatoes. A perfect easy and attractive dinner for guests or a cozy night in.
- 1 pound (about 2 medium) boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt and pepper
- 8 slices sourdough bread
- 1/4 cup pesto divided
- Mayonnaise optional
- 2 medium tomatoes sliced
- 4 slices Swiss cheese
- Olive oil optional
- 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.
Make Ahead Instructions: Chicken can be cooked up to two days in advance, but needs to be reheated before going on the sandwich because it won’t heat through while toasting the bread. Assemble and toast the sandwiches just before eating.