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Hand holding half of a pesto chicken sandwich on sourdough.

Pesto Chicken Sandwich on Sourdough

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.
Course Dinner
Cuisine Italian
Total Time 30 minutes
Servings 4
Calories 630kcal
Author Tracy


  • 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.


Make Ahead Instructions: Chicken can be cooked up to two days in advance, but needs to be reheated before going on the sandwich because it won't heat through while toasting the bread. Assemble and toast the sandwiches just before eating.


Calories: 630kcal