Ingredients
Chicken
- 1 pound (about 2 medium) boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
Bread & Spread
- 8 slices sourdough bread
- 1/4 cup pesto (divided)
- Mayonnaise (optional)
Fillings
- 2 medium tomatoes (sliced)
- 4 slices Swiss cheese
For Cooking
- Olive oil (optional, for greasing pan and brushing sandwiches)
Instructions
- Pound the Chicken: Place chicken breasts smooth-side up between two layers of plastic wrap or in a large disposable plastic bag. Use a meat mallet or rolling pin to pound them to an even thickness, starting from the thickest part and working outward until the breasts are uniform.
- Season the Chicken: Sprinkle both sides of the flattened chicken breasts evenly with Italian seasoning, salt, and pepper.
- Cook the Chicken: Heat an electric countertop grill or a large skillet over medium heat. If using a skillet, lightly grease with cooking spray or olive oil. Cook chicken breasts for 5 to 8 minutes per side, until an instant-read thermometer inserted into the center reaches 165°F. Transfer cooked chicken to a cutting board and let rest for 5 minutes, then slice into 1/2-inch wide strips. Wipe out the pan after cooking.
- Assemble the Sandwiches: Spread mayonnaise (if desired) and pesto over the sourdough slices. Layer the sliced chicken, tomato slices, and Swiss cheese on half of the bread slices. Top with the remaining bread slices. Lightly brush the tops and bottoms of the sandwiches with olive oil or a thin mayo layer to aid browning.
- Toast the Sandwiches: Cook sandwiches over medium to medium-high heat until the first side is toasted golden brown. Flip and continue cooking until the other side is golden and the cheese melts. If using a skillet, cook two sandwiches at a time. Keep cooked sandwiches warm in a warm oven while finishing the rest.
Notes
- Using an electric countertop grill speeds up cooking and ensures even browning.
- Mayonnaise is optional but adds extra moisture and flavor to the sandwich.
- Resting the cooked chicken before slicing prevents juices from escaping, keeping the meat moist.
- Brush sandwiches lightly with olive oil or mayonnaise before toasting to achieve a crispy crust.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- Warm cooked sandwiches in a low oven to keep them hot and melty while finishing the batch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
