Go Back
Pesto Chicken Sandwich on Sourdough Recipe
Ben Carraoli

Pesto Chicken Sandwich on Sourdough Recipe

I have to admit, the first time I made this pesto chicken sandwich on sourdough, 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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. Let the cooked chicken rest for a few minutes to retain its juices, then slice thinly. Drizzle with fresh lemon juice if desired.
  4. 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.
  5. Layer sliced chicken, mozzarella, and tomato on top of the pesto. Close with the bread, mayo side facing out, for a creamy exterior.
  6. 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