Pesto Chicken Sandwich on Sourdough
You’re going to love this pesto fowl sandwich. Sourdough, toasted in olive oil and crowned with grilled chicken, pesto, Swiss cheese, and fresh tomatoes. A super clean and appealing dinner for visitors or a comfy night in.
This is certainly one of my favored dinners for guests, as it’s especially smooth, seems lovely, and tastes so darn exact. It’s also generously sized, so nobody’s leaving the table hungry, and it’s an excellent way to dissipate extra leftover pesto you have got sitting around your kitchen!
INGREDIENTS :
- 2 teaspoons Italian seasoning
- Salt and pepper
- 8 slices sourdough bread
- 1/4 cup pesto
- Mayonnaise optional
- 2 medium tomatoes sliced
- 4 slices Swiss cheese
- 1 pound (about 2 small) boneless skinless chicken breasts pounded thin
- Olive oil optional
INSTRUCTIONS :
- Sprinkle both sides of your flattened chicken breasts with Italian seasoning, salt, and pepper.
- Heat an electric counter-top grill or large skillet over medium-high heat. If using a skillet, spray with cooking spray or coat with a little 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°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 desireand about a tablespoon of 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.
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