The Pesto Chicken Sandwich on Sourdough is a simple, tasty way to enjoy a classic lunch. It’s packed with juicy grilled chicken, fresh basil pesto, and layers of melty cheese all hugged by crunchy sourdough bread. The pesto adds a bright, herby kick that really lifts the flavors.
I love this sandwich because it’s quick to put together but still feels special. The combo of creamy pesto and tender chicken is a favorite in my house, and using sourdough gives it a nice tang that balances everything. A little tip: to make it even better, toast the bread lightly so it gets extra crispy but still soft inside.
It’s perfect for a casual weekend lunch or a picnic, and it’s always a crowd-pleaser when I bring it to gatherings. I find it’s one of those sandwiches you can eat without any fuss but still feel like you’re having something fresh and homemade. Plus, it’s easy to swap ingredients to fit what you have on hand, which is great on busy days.
Key Ingredients & Substitutions
Chicken Breasts: These give the sandwich its hearty protein. I like boneless and skinless for easy slicing, but grilled chicken thighs would add more juiciness if you prefer.
Basil Pesto: Pesto is the star here, adding fresh herb flavor and richness. Store-bought works well, but homemade is even better when fresh basil is in season. For a nut-free version, use a pesto that swaps pine nuts for sunflower seeds or skip nuts altogether.
Sourdough Bread: Sourdough gives a nice tang and crunchy texture when toasted. If you want, ciabatta or a rustic white bread are good swaps for a similar crusty feel.
Fresh Mozzarella: This cheese melts beautifully and has a mild taste that pairs well with pesto. If you can’t find fresh mozzarella, sliced provolone or mozzarella cheese from a block works fine.
Tomato and Greens: Tomato adds juiciness and a little acidity. Arugula gives a peppery bite, but baby spinach or lettuce are good milder options.
How Can I Get the Chicken Juicy and Well-Grilled Without Drying It Out?
Cooking chicken breast can be tricky since it dries out easily. Here’s how I keep it juicy and tasty:
- Season well with salt, pepper, and optional herbs to build flavor.
- Heat your grill pan or skillet fully before adding the chicken for a good sear.
- Cook over medium-high heat about 5-7 minutes per side, depending on thickness—don’t rush this.
- Use a meat thermometer to check for 165°F inside or cut to check doneness.
- Let the chicken rest for a few minutes after cooking to keep juices locked in before slicing.
This method gives you nicely charred, juicy chicken perfect for sandwiches without dryness or toughness.
Equipment You’ll Need
- Grill pan or skillet – perfect for cooking the chicken evenly and getting nice grill marks on the bread.
- Spatula or tongs – lets you flip the chicken and bread easily without breaking anything.
- Sharp knife – important for slicing the cooked chicken breast cleanly and tomatoes thinly.
- Cutting board – a sturdy surface for prepping ingredients and assembling the sandwich.
Flavor Variations & Add-Ins
- Swap chicken for turkey breast for a leaner protein option with a similar mild flavor.
- Try adding roasted red peppers for a sweet and smoky twist that pairs well with pesto.
- Replace mozzarella with provolone or Swiss cheese for a slightly stronger cheese taste.
- Mix sun-dried tomatoes into the pesto for extra tang and chewy texture.
Pesto Chicken Sandwich On Sourdough
Ingredients You’ll Need:
Main Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup basil pesto (store-bought or homemade)
- 4 slices sourdough bread
- 4 slices fresh mozzarella cheese
- 1 medium tomato, sliced
- A handful of fresh arugula or baby spinach
- 1 tablespoon olive oil or butter for grilling
- Optional: garlic powder or Italian seasoning for chicken
How Much Time Will You Need?
This sandwich takes about 20-25 minutes to make. That includes cooking the chicken, toasting the bread, and assembling everything. It’s a quick meal perfect for lunch or dinner without a lot of waiting time.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning your chicken breasts with salt, pepper, and if you like, a sprinkle of garlic powder or Italian seasoning. Heat your grill pan or skillet over medium-high heat. Cook the chicken for about 5 to 7 minutes on each side, or until it’s fully cooked and nicely browned. Once done, let it rest for a few minutes before slicing thickly.
2. Toast the Sourdough:
While the chicken rests, brush the sourdough slices lightly with olive oil or butter. Toast them in the same grill pan or a separate skillet until you see golden grill marks and they become crispy but still soft inside.
3. Assemble the Sandwich:
Spread a good amount of basil pesto on one side of each toasted bread slice. On the bottom slice, add the sliced grilled chicken, then layer the mozzarella slices on top so they start melting from the warm chicken. Next, add the tomato slices and a handful of arugula or baby spinach.
4. Finish and Serve:
Top the sandwich with the other slice of sourdough, pesto side down. If you want melting cheese, press your sandwich slightly or put it back on the grill pan for 1-2 minutes. Cut it in half and serve warm. You can add extra pesto on the side if you love that fresh, herby flavor!
Can I Use Frozen Chicken for This Sandwich?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to remove any excess moisture so it grills nicely without steaming.
Can I Make This Sandwich Vegetarian?
Absolutely! Swap the chicken for grilled vegetables like zucchini, eggplant, or roasted red peppers. You can keep the pesto and cheese for plenty of flavor.
How Should I Store Leftover Sandwiches?
Wrap leftover sandwiches tightly in foil or plastic wrap and store in the fridge. For best taste, enjoy within 1-2 days and reheat gently in a skillet or oven to keep the bread crispy.
What Other Cheeses Work Well Instead of Mozzarella?
Provolone, Swiss, or even a mild cheddar can be great substitutes if you want a different flavor or melt. Pick one that melts well and pairs nicely with pesto.
