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Homemade Pesto Chicken Sandwich on Sourdough photo

Pesto Chicken Sandwich on Sourdough

A quick grilled chicken and pesto sandwich on sourdough with tomato and Swiss cheese.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Meat Mallet or Rolling Pin
  • plastic wrap or large resealable bag
  • large skillet or electric countertop grill
  • Tongs or spatula
  • Cutting Board
  • Knife
  • oven (optional, to keep sandwiches warm)

Ingredients
  

  • 1 pound boneless skinless chicken breasts about 2 medium
  • 2 teaspoons Italian seasoning
  • salt and pepper to taste
  • 8 slices sourdough bread
  • 1/4 cup pesto divided
  • mayonnaise optional
  • 2 medium tomatoes sliced
  • 4 slices Swiss cheese
  • olive oil optional, small amount for cooking and brushing

Instructions
 

  • Place the chicken breasts between two layers of plastic wrap or inside a large resealable bag and pound with a meat mallet or rolling pin until they are an even thickness, working from the thickest part outward.
  • Season both sides of the flattened chicken with Italian seasoning, salt, and pepper.
  • Heat a large skillet or electric countertop grill over medium heat and lightly oil the surface if using a skillet.
  • Cook the chicken breasts 5 to 8 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and let rest 5 minutes.
  • Slice the rested chicken into 1/2-inch wide strips.
  • Assemble the sandwiches: spread mayonnaise (if using) and some of the pesto on each slice of sourdough. Top four slices with chicken strips, tomato slices, and a slice of Swiss cheese, then close with the remaining bread slices.
  • Lightly brush the tops and bottoms of each sandwich with olive oil or a thin layer of mayonnaise to encourage browning.
  • Cook the sandwiches in the skillet or on the grill over medium to medium-high heat until the first side is golden, then flip and cook until the other side is golden and the cheese is melted. Work in batches if needed.
  • Place cooked sandwiches in a warm oven while finishing the remaining sandwiches, then serve immediately.

Notes

  • Chicken can be cooked up to two days ahead.
  • Reheat cooked chicken before assembling if previously chilled.
  • Assemble and toast sandwiches just before eating.