Pesto Chicken Sandwich on Sourdough
-
1
pound
(about 2 small) boneless skinless chicken breasts
pounded thin
-
2
teaspoons
Italian seasoning
-
Salt and pepper
-
8
slices
sourdough bread
-
1/4
cup
pesto
-
Mayonnaise
optional
-
2
medium tomatoes
sliced
-
4
slices
Swiss cheese
-
Olive oil
optional
Sprinkle both sides of your flattened chicken breasts with Italian seasoning, salt, and pepper.
Heat
an electric counter-top grill or large skillet over medium-high heat.
If using a skillet, spray with cooking spray or coat with a little olive
oil. Cook chicken breasts for 5 to 8 minutes per side, until an
instant-read thermometer inserted into the centers of the breasts reads
165°Transfer chicken to a cutting board and allow to rest for 5 minutes
before slicing into 1/2-inch wide strips. Wipe out your pan.
Assemble
sandwiches by spreading mayonnaise (if desireand about a tablespoon of
pesto over the bread. Top with chicken, tomatoes, and cheese, and brush
tops and bottoms of the sandwiches lightly with olive oil or a thin
layer of mayonnaise to help them brown.
Cook
sandwiches over medium to medium high heat until first side is toasted
and flip. The sandwiches are done when both sides are golden and the
cheese is melted. If making in a skillet, you will probably only be able
to fit two sandwiches at a time in the pan. Place cooked sandwiches on a
plate in a warm oven while you repeat the process with the last two
sandwiches to keep them warm.
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