Go Back
pesto chicken sandwich on sourdough
Admin

pesto chicken sandwich on sourdough

The Pesto Chicken Sandwich on Sourdough is a crave-worthy, café-style sandwich that you can whip up in your own kitchen. It layers juicy, seasoned chicken with herby basil pesto, melty cheese, and fresh tomatoes—all nestled between two slices of buttery toasted sourdough bread. It’s the kind of sandwich that feels gourmet but is surprisingly simple to pull together. Perfect for lunch, dinner, or a hearty weekend brunch, this sandwich delivers a satisfying crunch with every bite and an explosion of flavor thanks to the pesto and tangy sourdough.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: chicken
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts or thighs, thinly sliced or pounded
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 slices sourdough bread
  • 2 tablespoons butter for toasting
  • ¼ cup basil pesto store-bought or homemade
  • 4 slices provolone mozzarella, or Swiss cheese
  • 1 medium tomato sliced
  • Optional: arugula or baby spinach
  • Optional: mayonnaise or garlic aioli for extra richness

Method
 

  1. Season the chicken with salt and pepper. In a skillet over medium heat, add olive oil and cook chicken slices for 4–5 minutes per side, or until golden and cooked through. Set aside.
  2. Butter one side of each slice of sourdough bread. Place the slices, buttered side down, on a clean surface. Spread pesto on the inside of each slice (opposite the buttered side).
  3. On one slice of each sandwich, layer cheese, cooked chicken, tomato slices, and optional greens. Top with another slice of cheese and the second slice of bread, buttered side facing out.
  4. In a skillet or pan over medium heat, cook the sandwiches for 3–4 minutes per side, pressing gently, until the bread is golden brown and the cheese is melted.
  5. Slice in half and serve immediately while warm and melty. Perfect with chips, soup, or a simple green salad.

Notes

  • Refrigerator: Store leftover components separately for best texture. Assembled sandwiches can be stored wrapped in foil for 1 day.
  • Reheat: Warm in a skillet or toaster oven to maintain crispiness.
  • Freezer: Not ideal to freeze fully assembled sandwiches due to pesto and bread texture.