Pesto Chicken Sandwich on Sourdough Recipe | Easy & Tasty
I have to admit, the first time I made this pesto chicken sandwich on sourdough Recipe, I was completely hooked. The combination of juicy, seasoned chicken, creamy mozzarella, and vibrant pesto on perfectly crisp sourdough bread is irresistible. Each bite bursts with flavor, making it my go-to comfort lunch.
I love how simple ingredients transform into something so satisfying, similar to how a classic Chicken Parmesan Recipe can elevate a simple meal into a gourmet experience. Whether you’re making a quick weekday lunch or an impressive weekend sandwich, this one’s a winner.
Ingredients You’ll Need
For the Chicken
- 2 medium-sized skinless chicken breasts – fresh chicken ensures juicy and tender meat.
- 1 tablespoon olive oil – helps in even cooking and adds flavor.
- 1 tablespoon garlic powder – adds aromatic depth.
- 1 tablespoon onion powder – balances the garlic and adds savoriness.
- 1 tablespoon chili powder – for a mild kick of heat.
- 1 tablespoon black pepper – freshly ground is best.
- 1 tablespoon salt – enhances the natural flavors.
- Fresh lemon juice (optional) – adds a refreshing tang when drizzled over the chicken, much like a touch of Lemon Butter Scallops Recipe can brighten seafood dishes.
For the Sandwich
- 2 fresh mozzarella balls, sliced – fresh mozzarella melts beautifully and has a creamy texture.
- 4 tablespoons of homemade or store-bought basil pesto – fresh pesto gives the sandwich a herby punch.
- 1 large tomato, thinly sliced – juicy and ripe for the perfect balance.
- 4 tablespoons mayonnaise – adds creaminess and moisture.
- 4 slices sourdough bread – crisp edges and chewy center create a satisfying texture.
Note: Serves 2–3 people generously depending on portion size.
Variations
You can easily tweak this sandwich to suit different preferences or dietary needs:
- Dairy-Free: Swap mozzarella for vegan cheese and Parmesan in the pesto with nutritional yeast.
- Protein Alternatives: Use turkey breast instead of chicken.
- Bread Options: Try ciabatta, focaccia, gluten-free, or whole grain bread.
- Flavor Enhancers: Add roasted red peppers, avocado, or cucumbers for extra freshness.
- Spread Substitutes: Replace mayonnaise with butter or hummus for a unique twist.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 18–25 minutes
- Total Time: 30–35 minutes
Equipment You Need
- Air fryer or skillet – to cook the chicken evenly and get a golden exterior.
- Meat thermometer – ensures chicken is safely cooked to 165°F.
- Knife and cutting board – for slicing chicken, tomatoes, and mozzarella.
- Spatula – for pressing the sandwich while grilling.
- Small bowl – to mix seasonings for the chicken.
How to Make Pesto Chicken Sandwich on Sourdough Recipe
Prep the Chicken
Pound the chicken breasts to about 1/2 inch thickness so they cook evenly. In a small bowl, mix olive oil, garlic powder, onion powder, chili powder, salt, and pepper. Rub this seasoning over both sides of the chicken.
Cook the Chicken
Preheat your air fryer to 390°F (200°C). Place the chicken breasts in the basket without crowding and cook for 18 minutes, flipping halfway. For a skillet or oven, cook at 400°F for 20–25 minutes until the internal temperature reaches 165°F.
Slice and Season
Let the cooked chicken rest for a few minutes to retain its juices, then slice thinly. Drizzle with fresh lemon juice if desired.
Prepare the Bread
Spread mayonnaise on one side of each slice of sourdough. Spread pesto on the opposite slice to create a flavorful base for the sandwich layers.
Assemble the Sandwich
Layer sliced chicken, mozzarella, and tomato on top of the pesto. Close with the bread, mayo side facing out, for a creamy exterior.
Grill to Perfection
Heat a skillet over medium heat and place sandwiches in the pan. Cook 3–4 minutes on each side until the bread turns golden and the cheese melts. Slice in half and serve warm.
Additional Tips for Making this Recipe Better
- I always let the chicken rest before slicing – it keeps the meat juicy.
- Use fresh mozzarella and fresh basil for a more vibrant flavor.
- Don’t rush the grilling – medium heat ensures the bread crisps without burning.
- Press down gently with a spatula while cooking to melt the cheese and create a crispy crust.
- I like to lightly toast the bread first to avoid sogginess from the pesto and tomatoes.
How to Serve Pesto Chicken Sandwich on Sourdough
Serve warm for the best flavor. Pair it with a crisp side salad or sweet potato fries. Garnish with fresh basil leaves or a sprinkle of Parmesan for a gourmet look. Cut the sandwich diagonally for an appealing presentation and easier handling.
Nutritional Information
Here’s a rough estimate per serving of this delicious sandwich:
- Calories: 480–520 kcal – a hearty and filling lunch.
- Protein: 35g – thanks to the chicken and mozzarella.
- Carbohydrates: 32g – from the sourdough and vegetables.
- Fat: 26g – healthy fats from olive oil, cheese, and pesto.
Make Ahead and Storage
Storing
You can store cooked chicken in an airtight container in the fridge for up to 3 days.
Freezing
Assemble sandwiches without tomatoes and freeze for up to 2 months. Add fresh veggies when reheating.
Reheating
Grill or toast sandwiches until warmed through, ensuring cheese melts and bread crisps up nicely.
Why You’ll Love This Recipe?
If you’re wondering why this sandwich deserves a spot in your recipe rotation, here’s why:
- Quick and easy – I can make this in under 35 minutes on busy days.
- Versatile – swap bread, cheese, or protein to suit your taste.
- Flavor-packed – the combination of pesto, mozzarella, and juicy chicken is unbeatable.
- Customizable – add veggies or spreads to make it your own.
- Perfect for any meal – ideal for lunch, dinner, or even a picnic treat.
This recipe is approachable, bursting with flavor, and easy to make. Every bite of the crispy sourdough with juicy chicken and fresh pesto feels like a restaurant-quality treat you can enjoy at home.
Pesto Chicken Sandwich on Sourdough Recipe
Ingredients
Method
- Pound the chicken breasts to about 1/2 inch thickness so they cook evenly. In a small bowl, mix olive oil, garlic powder, onion powder, chili powder, salt, and pepper. Rub this seasoning over both sides of the chicken.
- Preheat your air fryer to 390°F (200°C). Place the chicken breasts in the basket without crowding and cook for 18 minutes, flipping halfway. For a skillet or oven, cook at 400°F for 20–25 minutes until the internal temperature reaches 165°F.
- Let the cooked chicken rest for a few minutes to retain its juices, then slice thinly. Drizzle with fresh lemon juice if desired.
- Spread mayonnaise on one side of each slice of sourdough. Spread pesto on the opposite slice to create a flavorful base for the sandwich layers.
- Layer sliced chicken, mozzarella, and tomato on top of the pesto. Close with the bread, mayo side facing out, for a creamy exterior.
- Heat a skillet over medium heat and place sandwiches in the pan. Cook 3–4 minutes on each side until the bread turns golden and the cheese melts. Slice in half and serve warm.
Notes
- I always let the chicken rest before slicing – it keeps the meat juicy.
- Use fresh mozzarella and fresh basil for a more vibrant flavor.
- Don’t rush the grilling – medium heat ensures the bread crisps without burning.
- Press down gently with a spatula while cooking to melt the cheese and create a crispy crust.
- I like to lightly toast the bread first to avoid sogginess from the pesto and tomatoes