Chicken and pesto's classic combination needs little work in this easy sandwich recipe. Grab any preferred fixings and pile them between two slices of sourdough.
- 2 pieces thinly sliced chicken breast
- 2 Tablespoon olive oil
- black pepper
- 2 slices sourdough bread
- 1 1/2 Tablespoon mayonnaise
- 1 Tablespoon pesto
- 2 slices provolone cheese
- 2 slices of tomato
- 4 butter lettuce leaves
Preheat the oven to 350 degrees.
Lay out the chicken pieces and drizzle with olive oil on both sides.
Add pepper to taste.
Bake chicken for about 5 minutes, or until cooked through.
In the meantime, toast the bread slices.
Mix together pesto and mayonnaise and spread on one side of each bread slice.
Pile the chicken, provolone, tomatoes, and lettuce on a slice of bread, pesto side up. Top with second slice. Slice in half and serve.