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Sourdough Grilled Chicken Sandwich

Pesto, marinated grilled chicken, provolone cheese, sundried tomatoes, arugula and balsamic glaze all on grilled sourdough bread...the Perfect Grilling Sandwich
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Brunch, Dinner, Lunch, Sandwich
Cuisine: American, Healthy, Italian
Keyword: cheese, grill, grilled chicken, grilled chicken breast, grilled chicken sandwich, juicy, perfectly cooked chicken breast, pesto, provolone, sandwich
Servings: 2 people
Calories: 583kcal

Ingredients

SO WHAT YOU'RE GONNA NEED IS:

Instructions

Marinate the Chicken

  • Season both sides of Boneless Skinless Chicken Breast with Salt and Pepper. Transfer to a Ziploc Bag. Do Not Seal.
  • With the flat side of a Meat Tenderizer, starting with the thicker end of the Chicken Breast, flatten the Chicken Breast until it is consistently 1/4 – 1/2 inch thick (Note: you don’t have to hit it too hard, but enough so that you can control the thickness.)
  • Once flattened, add Shallot Vinaigrette and seal the Bag. Let marinate for at least 20 minutes.

Prepare the Bread

  • Cutting at a bias, cut slices about 1/2 inch thick.
  • Season both of the Bread slices with Olive Oil, Salt and Pepper.
  • Rub slices on the cutting board to thoroughly and evenly coat with the Olive Oil.
  • Drizzle a little olive oil in a hot Cast Iron Grill Pan and place the Bread in the Pan. (Note: if using a BBQ Grill, do NOT drizzle with olive oil)
  • Toast the Bread until you get really nice grill marks on both sides. (Note: Time will vary depending on the temperature of the grill, so keep an eye on it)
  • Once toasted, remove from Grill.

Cook the Chicken

  • Drizzle a little more olive oil in the Grill Pan and place the Marinated Chicken Breast on the Grill.
  • Cook the Chicken Breast until it turns opaque around the edges. Flip the Chicken Breast and grill on the other side until cooked through and the juices run clear.
  • Place a slice of Cheese on Chicken Breast, remove from the grill and let sit for about 5 minutes. (Note: letting it sit will let the juices redistribute and help to keep it moist)

Build the Sandwich

  • Place some Pesto on the one of the Toasted Bread.
  • Place Chicken Breast on top of the Pesto (Note: you may need to cut the Chicken Breast to fit the size of the bread)
  • Top with Sundried Tomatoes and Arugula. Drizzle with Balsamic Glace and serve open-faced.

Nutrition

Calories: 583kcal | Carbohydrates: 78g | Protein: 24g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 1075mg | Potassium: 398mg | Fiber: 4g | Sugar: 6g | Vitamin A: 711IU | Vitamin C: 3mg | Calcium: 306mg | Iron: 5mg