Description

This Gourmet Chicken Pesto Sourdough Sandwich combines tender cooked chicken breast with flavorful basil pesto, melted provolone or mozzarella cheese, fresh tomato slices, and peppery arugula or baby spinach. Grilled to golden perfection in buttered sourdough bread, it’s a delicious and satisfying main course perfect for a quick lunch or light dinner.

Ingredients

Sandwich Ingredients

8 slices sourdough bread
2 cups cooked chicken breast, sliced or shredded
½ cup basil pesto
4 slices provolone or mozzarella cheese
1 medium tomato, sliced
1 cup arugula or baby spinach
2 tablespoons mayonnaise (optional)
2 tablespoons butter, softened (for grilling)

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Instructions

Prepare the Bread: Spread basil pesto evenly on one side of each slice of sourdough bread to infuse the sandwich with rich, herbaceous flavor.
Assemble Sandwiches: On four slices of the pesto-spread bread, layer the cooked chicken breast, slices of provolone or mozzarella cheese, tomato slices, and arugula or baby spinach for freshness and texture. If using mayonnaise, spread it on the opposite slice of bread before closing each sandwich.
Seal and Butter: Close the sandwiches gently, pressing to seal the layers. Then, spread softened butter evenly on the outsides of each sandwich to ensure a crispy, golden crust when grilled.
Grill the Sandwiches: Heat a skillet or griddle over medium heat. Place the sandwiches on the hot surface and grill for 3 to 4 minutes per side, pressing lightly, until the bread is beautifully golden brown and the cheese inside has melted.
Serve Warm: Remove the sandwiches from the skillet, slice them in half if desired, and serve immediately while warm to enjoy the melty, flavorful filling and crisp bread.

Notes

For a time-saving shortcut, use pre-cooked rotisserie chicken instead of cooking your own.
Enhance flavor by adding a drizzle of balsamic glaze or incorporating sun-dried tomatoes into the sandwich.