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sandwich photo by Hetal Venmali

Pan seared chicken meets bright Mediterranean flavours in this Tuscan inspired sandwich built for serious cravings.

Garlic, herbs and lemon bring the chicken to life, layered with pesto mayo, sun dried tomatoes, greens and creamy burrata or mozzarella on toasted sourdough.

This Tuscan-inspired chicken sandwich layers simple, bright flavours in the most satisfying way. Tender chicken is marinated with fresh garlic, Italian herbs and a touch of lemon, giving it that rustic, sun-kissed flavour you’d expect from a countryside trattoria.

It’s tucked into buttery toasted sourdough with a generous swipe of pesto mayo, a handful of spinach, sweet tangy sun-dried tomatoes and a luxurious slice of burrata or mozzarella. Every bite is creamy, herby, vibrant and just a little indulgent — the kind of sandwich that feels casual but tastes restaurant ready. Simple ingredients treated properly and layered thoughtfully.

Tuscan Sandwich with Pan Seared Chicken & Pesto Mayonnaise
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Tuscan Sandwich with Pan Seared Chicken & Pesto Mayonnaise

Tender pan seared chicken marinated with garlic, herbs and lemon is layered on toasted sourdough with pesto mayonnaise, sun dried tomatoes, spinach and burrata or mozzarella.
Servings 2

Ingredients

Chicken Marinade

  • 1 tbsp olive oil
  • 2 cloves garlic, finely grated
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/2 tsp oregano
  • 2 tsp fresh lemon juice
  • 1/2 tsp salt
  • 1 chicken breast, sliced in half horizontally

Pesto Mayonnaise

  • 3 tbsp jarred or homemade pesto
  • 6 tbsp mayonnaise
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tsp fresh lemon juice
  • 1 tsp honey

Sandwich Ingredients

  • 2 tsp butter
  • 1 tbsp olive oil
  • 4 slices sourdough bread
  • 6 sun dried tomatoes (pat oil away and rough chop)
  • 6 basil leaves (optional)
  • 1 thick slice mozzarella or torn burrata
  • 10 leaves baby spinach

Instructions

  • Mix the marinade ingredients together in a small bowl, then spread evenly onto each side of the chicken pieces. Set aside to marinate.
  • Mix the pesto mayonnaise ingredients together in a bowl.
  • Warm a pan on medium heat, butter your sourdough slices on both sides and toast them in the pan until golden, then remove. This gives crunch and colour, and prevents any juicy ingredients from making the bread soggy.
  • Heat olive oil in the same pan over medium heat. Place chicken breast in the pan, cook for 4 minutes or until golden brown, turn to the other side and cook for another 3-4 minutes, or until the internal temperature reaches 165°F. Remove onto a plate.
  • Spread the pesto mayonnaise on all the slices. Layer the sandwich in the following order: sourdough slice, sun-dried tomatoes, chicken, basil, cheese, spinach. Top with the second slice of sourdough bread and serve.