Description
This Gourmet Chicken Pesto Sourdough Sandwich is a delicious and satisfying main course featuring tender cooked chicken breast layered with fresh basil pesto, melted provolone cheese, ripe tomato slices, and baby spinach on toasted sourdough bread. Perfectly buttery and crisped on the stovetop, this sandwich combines savory flavors with a crispy texture for a gourmet lunch or dinner option.
Ingredients
Scale
Sandwich Ingredients
- 8 slices sourdough bread
- 2 cups cooked chicken breast, sliced or shredded
- 4 tablespoons basil pesto
- 4 slices provolone or mozzarella cheese
- 1 medium tomato, sliced
- 1/2 cup fresh baby spinach leaves
- 2 tablespoons mayonnaise
- 2 tablespoons butter, softened
Instructions
- Prepare the bread: Spread mayonnaise on one side of each slice of sourdough bread. Then, spread basil pesto on the opposite side of 4 slices of the bread.
- Assemble the sandwich: On the pesto-spread slices, layer the cooked chicken, provolone or mozzarella cheese, tomato slices, and baby spinach leaves.
- Complete the sandwich: Top the assembled slices with the remaining bread slices so that the mayonnaise side faces outward.
- Heat the cooking surface: Preheat a skillet or griddle over medium heat until warm.
- Butter the bread exterior: Spread softened butter on the outside of each sandwich to prepare for toasting.
- Cook the sandwich: Place sandwiches on the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese has melted.
- Serve: Remove sandwiches from heat, slice as desired, and serve warm.
Notes
- Rotisserie chicken works great for this recipe if you want to save time.
- Try adding avocado slices or substituting arugula for spinach for a peppery taste.
- For extra crispiness, consider grilling the sandwich on a panini press instead of using a skillet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
