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 dinner for a cozy night in.
In the hierarchy of sandwiches, a Pesto Chicken Sandwich on Sourdough has to be near the top.
You’ve got bright and salty pesto slathered over toasty sourdough and piled high with perfectly grilled chicken, cheese, and tomatoes.
Pretty much all the best things in life in one delicious sandwich.
- Sourdough bread: Slightly tangy sourdough is so good with this sandwich, but if you don’t have any, you can substitute any bread here. Ciabatta rolls or sliced focaccia would be especially good.
- Pesto: If you have a favorite pesto recipe, feel free to use homemade pesto in these sandwiches, but a jar of store-bought pesto makes these sandwiches even quicker and easier. You can usually find pesto in the pasta aisle at your grocery store near the rest of the pasta sauces. This recipe won’t use up an entire jar, so check out my post What to Do With Leftover Pesto for storage tips and recipes to use up the leftovers (I recommend making a batch of Pesto Chicken Pasta).
- Swiss Cheese: I love Swiss cheese for these sandwiches, but if you’re not a fan of Swiss, provolone would be a good alternative.
How to Make a Chicken Pesto Sandwich
- Cook the chicken breasts: We’ll be using my favorite method for cooking chicken breasts for sandwiches here, where you pound the chicken breasts to an even thickness and then cook them in a pan. They come out juicy and perfect every time.
- Assemble the sandwiches: Once the chicken is cooked, build your sandwich layers with pesto, chicken, tomatoes, cheese, and mayonnaise.
- Toast the bread: Brush the outsides of the sandwiches with olive oil and toast them in a hot pan until browned and beautiful.
- Serve and eat!
Can I make pesto chicken sandwiches ahead of time?
I don’t recommend fully assembling these sandwiches and cooking them ahead of time, but if you’re looking to save time at dinner, you can slice the tomatoes and cook the chicken breasts up to 48 hours in advance (store in an airtight container).
When you’re ready to eat, heat the chicken in the microwave, assemble the sandwiches, and toast the bread. If your chicken is precooked, you should be able to toss these sandwiches together in less than 15 minutes.
What is the best way to reheat a sourdough sandwich?
While I don’t recommend making these ahead of time, they’re big sandwiches so sometimes you have leftovers. The best way to reheat them is to take off the tomatoes and reheat the sandwiches in the oven.
Lightly grease a baking sheet with cooking spray or cover it with parchment paper. Open up the sandwich and divide the chicken between the two halves for quicker heating and place it on the baking sheet. Put the sandwich in a cold oven and set the oven to 350°F. Heat until everything is warmed through. Reassemble the sandwich and enjoy!
What to Serve With Pesto Chicken Sandwiches
These sandwiches are absolutely superb with a side of sweet potato fries (frozen store-bought ones work just fine) and garlic aioli or Greek yogurt aioli if you want something lighter.
Serve with a light veggie like roasted asparagus, roasted broccoli, or zucchini.
More Sandwich Recipes
- Easy Homemade Panini
- Spicy Chicken Bacon Avocado Grilled Cheese Sandwich
- Chipotle Turkey Panini
- Carne Asada Sandwich
- Pesto Grilled Cheese Sandwich
Pesto Chicken Sandwich on Sourdough
- 1 pound (about 2 medium) boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt and pepper
- 8 slices sourdough bread
- 1/4 cup pesto divided
- Mayonnaise optional
- 2 medium tomatoes sliced
- 4 slices Swiss cheese
- Olive oil optional
- Place chicken breasts smooth-side up between two layers of plastic wrap or in a large disposable plastic bag and use a meat mallet or rolling pin to pound them to an even thickness. Start with the thickest part of the meat and strike it, working outward until the breast is the same thickness all over.
- Sprinkle both sides of your flattened chicken breasts with Italian seasoning, salt, and pepper.
- Heat an electric countertop grill or large skillet over medium heat. If using a skillet, grease cooking surface with cooking spray or a drizzle of 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°F. 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 desired) and 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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