Pesto Chicken Sandwich on Sourdough Recipe

Pesto Chicken Sandwich on Sourdough is a delightful combination of tender, juicy chicken breasts slathered with fresh, flavorful pesto sauce, layered between slices of toasted sourdough bread. This sandwich is bursting with flavors, thanks to the sharpness of the pesto, the richness of melted cheese, and the crisp texture of sourdough. The sandwich is perfect for lunch, dinner, or a casual gathering and can be customized with various ingredients to suit personal tastes.

In this recipe, we’ll dive into making each component of the sandwich, from preparing the pesto sauce and marinating the chicken to assembling the final masterpiece.

Step-by-Step Preparation

Now that we’ve covered the ingredients, let’s move on to the step-by-step preparation of the Pesto Chicken Sandwich on Sourdough. Follow these instructions to ensure that your sandwich turns out perfect every time.

Step 1: Preparing the Pesto Sauce

Making fresh pesto sauce at home is simple and adds a lot of fresh, vibrant flavors to the sandwich. Here’s how to prepare it:

1. Gather Ingredients: You’ll need 2 cups of fresh basil leaves, 2 cloves of garlic, ¼ cup of pine nuts (toasted if desired), ½ cup of grated Parmesan cheese, ½ cup of olive oil, and 1 tablespoon of lemon juice.
2. Blend Ingredients: In a food processor, combine the basil leaves, garlic, pine nuts, and Parmesan cheese. Pulse until the mixture is finely chopped.
3. Add Olive Oil: While the food processor is running, slowly drizzle in the olive oil. Continue to blend until the pesto reaches a smooth consistency. If it’s too thick, you can add a little more olive oil to thin it out.
4. Add Lemon Juice: Finally, add the lemon juice and pulse a few more times to combine. Taste and season with salt and pepper as needed.
5. Set Aside: Once the pesto is ready, set it aside until you’re ready to assemble the sandwich.

Step 2: Marinating and Cooking the Chicken

The next step is to prepare the chicken. Marinating the chicken adds flavor and helps keep it moist during cooking.

1. Marinate the Chicken: In a small bowl, mix 2 tablespoons of olive oil, 2 cloves of minced garlic, the juice of 1 lemon, 1 teaspoon of dried oregano, salt, and pepper. Place the boneless, skinless chicken breasts (2-3 pieces) in a resealable plastic bag or shallow dish, and pour the marinade over the chicken. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
2. Cook the Chicken: After marinating, remove the chicken from the fridge. Heat a large skillet or grill pan over medium-high heat. Add a bit of olive oil to the pan to prevent sticking. Cook the chicken breasts for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.
3. Rest the Chicken: Once the chicken is fully cooked, remove it from the pan and let it rest for a few minutes before slicing. This will help retain the juices and ensure that the chicken remains moist.

Step 3: Preparing the Sourdough Bread

While the chicken is resting, you can prepare the sourdough bread for the sandwich.

1. Slice the Bread: Cut the sourdough loaf into even slices. You’ll need two slices per sandwich.
2. Toast the Bread: Lightly toast the sourdough slices in a toaster or on a grill until they are golden brown and crispy. This adds texture and helps prevent the bread from getting soggy once the other ingredients are added.

Step 4: Assembling the Sandwich

Now comes the fun part—assembling the sandwich. Here’s how to bring all the components together:

1. Spread Pesto: Take a slice of toasted sourdough and spread a generous layer of pesto sauce on one side. Repeat with the second slice of bread.
2. Add Chicken: Thinly slice the cooked chicken breasts and place them on top of the pesto-covered bread.
3. Add Cheese: Place a slice of mozzarella or provolone cheese on top of the chicken. You can melt the cheese under the broiler for a minute or two if you like it extra gooey.
4. Add Additional Toppings: Layer slices of fresh tomato and a handful of arugula on top of the cheese for added texture and flavor.
5. Top with Second Slice of Bread: Place the second slice of sourdough (pesto side down) on top of the sandwich.

Step 5: Serve and Enjoy

Your Pesto Chicken Sandwich on Sourdough is now ready to be enjoyed! Slice the sandwich in half and serve it with your favorite side dish, such as a fresh green salad, sweet potato fries, or a cup of soup.

Customizing the Pesto Chicken Sandwich

One of the great things about this sandwich is its versatility. You can easily customize it to suit your preferences or dietary needs. Here are some ideas for making the sandwich your own:

Different Proteins

• Turkey: Substitute chicken with turkey breast for a different flavor profile. Turkey’s lean, mild taste pairs beautifully with pesto.
• Vegetarian Option: For a meat-free version, swap the chicken for grilled vegetables like zucchini, eggplant, or portobello mushrooms. You can also use marinated tofu or tempeh for a protein boost.

Additional Flavors

• Avocado: Add slices of ripe avocado for extra creaminess and richness. Avocado pairs well with both pesto and chicken.
• Red Onions: Thinly sliced red onions can add a nice crunch and a bit of sharpness to balance the richness of the sandwich.
• Bacon: For those who love bacon, add crispy bacon strips for an extra layer of savory flavor.

Alternative Cheeses

• Goat Cheese: Replace mozzarella or provolone with creamy goat cheese for a tangy, rich flavor that complements the pesto.
• Feta: Crumbled feta cheese adds a salty, briny element that pairs well with the chicken and pesto.
• Havarti: This mild, buttery cheese melts beautifully and adds a smooth texture to the sandwich.

Different Breads

While sourdough is the preferred bread for this sandwich due to its chewy texture and tangy flavor, you can try other types of bread depending on what you have available or your personal preference:

• Ciabatta: A hearty, rustic bread that’s great for paninis.
• Whole Wheat: For a healthier option, use whole wheat bread for added fiber.
• Baguette: A crispy baguette provides a crunchy exterior and soft interior, perfect for a more rustic sandwich.

Conclusion

The Pesto Chicken Sandwich on Sourdough is an irresistibly delicious sandwich that combines the best of Italian flavors with the heartiness of a classic chicken sandwich. Whether you’re preparing it for a quick lunch, a casual dinner, or a weekend get-together, this sandwich is sure to be a hit with its combination of savory, fresh, and vibrant ingredients.

By making the pesto sauce from scratch, marinating and cooking the chicken to perfection, and using high-quality ingredients, you’ll be able to enjoy a sandwich that’s bursting with flavor. Plus, with the many variations and customization options available, you can make this recipe truly your own.

Serve this sandwich alongside your favorite sides, and you’ve got a meal that’s satisfying, flavorful, and perfect for any occasion!

Yield: 2 Sandwiches

Pesto Chicken Sandwich on Sourdough Recipe

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Pesto Chicken Sandwich on Sourdough is a delightful combination of tender, juicy chicken breasts slathered with fresh, flavorful pesto sauce, layered between slices of toasted sourdough bread. This sandwich is bursting with flavors, thanks to the sharpness of the pesto, the richness of melted cheese, and the crisp texture of sourdough. The sandwich is perfect for lunch, dinner, or a casual gathering and can be customized with various ingredients to suit personal tastes.

Prep Time 10 minutes

Cook Time 15 minutes

Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 cup basil pesto (store-bought or homemade)
• 4 slices sourdough bread
• 4 slices mozzarella cheese
• 1/2 cup arugula or spinach
• 2 tablespoons mayonnaise (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tomato, thinly sliced (optional)

Instructions

1. Cook the Chicken:

• Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper on both sides.
• Cook the chicken breasts for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and they are golden brown on the outside.
• Once cooked, let the chicken rest for a few minutes, then slice thinly.

2. Assemble the Sandwich:

• Spread a layer of pesto on one side of each slice of sourdough bread.
• Layer the sliced chicken on two of the bread slices. Add a slice or two of mozzarella cheese on top of the chicken, followed by arugula or spinach. If you like, add tomato slices.
• Place the remaining slices of bread (pesto side down) on top of the fillings.

3. Grill the Sandwich:

• Heat a clean skillet or grill pan over medium heat. Optionally, spread a little mayonnaise on the outside of the bread slices for extra crispiness.
• Grill the sandwich for 2-3 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.

4. Serve:

• Cut the sandwiches in half and serve hot. Enjoy with your favorite side, such as chips, salad, or fries!

Notes

• Cheese Options: You can substitute mozzarella with provolone, fontina, or your favorite cheese.
• Vegetarian Option: Substitute grilled veggies like zucchini or portobello mushrooms for the chicken to make it vegetarian.
• Add-ons: Feel free to add roasted red peppers, caramelized onions, or avocado for extra flavor.