Pesto Chicken Sandwich
<span class="mceItemHidden">With summer gardens flourishing this delicious Italian sandwich made with dairy-free pesto is the perfect way to make use of the amazing vegetables found in your garden or at farmer’s markets.</span>
Recipe type: Main Dish
Cuisine: Italian
Serves: 4
  • 2 lbs chicken thighs or breasts
  • 2 Roma tomatoes thinly sliced
  • 1 cup fresh basil leaves
  • ½ white onion, medium sized, thinly sliced
  • ½ cup [url href=""]dairy-free pesto[/url]
  • ¼ cup [url href=""]homemade garlic mayo[/url]
  • ½ TBS freshly ground black pepper
  • ½ tsp salt
  • 4 TBS olive oil
  • 8 slices of rustic bread (such as sourdough)
  1. Place the chicken in a gallon freezer bag. Using a meat mallet, lightly pound the breast to a ¼ inch think. Start in the middle and slowly work your way to the sides.
  2. In a cast iron skillet heat the olive oil over medium heat. You will know the skillet is ready if a small drop of water sizzles when added to the pan.
  3. Carefully add the chicken. Sprinkle the chicken with the salt and pepper. Cook until the bottom side is lightly browned. Flip over and cook opposite side until lightly browned as well, this should take about 8 minutes. Cut through one of the pieces of chicken to be sure it is not pink, if it is continue to cook until you can see no pink.
  4. Remove the chicken from the skillet and cut into 8 pieces.
  5. Toast the bread, spread the mayo and pesto over both sides.
  6. Layer the bread with the sliced onions, tomatoes, basil leaves and 2 pieces of chicken.
Recipe by The Nourishing Gourmet at