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 small) boneless skinless chicken breasts pounded thin
2 teaspoons Italian seasoning
Salt and pepper
8 slices sourdough bread
1/4 cup pesto
2 medium tomatoes sliced
4 slices Swiss cheese
Olive oil optional
- 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.
- Get full recipe >> Pesto Chicken Sandwich on Sourdough @ bakingmischief.com