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This crispy Goat Cheese Pesto Chicken Sandwich is a copycat of the beloved South Street sandwich from Taylor Gourmet, a past DC institution. With a golden breaded chicken cutlet and a creamy goat cheese pesto spread, it’s fancy enough to impress but still easy enough to make for lunch on the go.
Fried Chicken Cutlet Pesto Sandwich with Goat Cheese
Some restaurants leave a mark on you–not just because the food is good, but because you find yourself thinking about one specific dish long after you’ve left. Taylor Gourmet was that place for me back in the day. Their hoagies were unlike anything else in the city, and the South Street was my absolute favorite. A friend ordered it on one of our visits back in 2013. I tried a bite, and that was it. I knew I had to figure out how to make it at home.
When Taylor Gourmet closed in 2018, it stung. And although they quickly relaunched in 2019, it was under new ownership, and the South Street sadly did not reappear on the menu. This homemade pesto chicken sandwich is my way of keeping that memory alive.
The Goat Cheese Pesto Spread Is Everything
What makes this chicken pesto sandwich recipe so special isn’t the breaded cutlet (though it is undeniably crispy); it’s the goat cheese pesto spread. Softened goat cheese blended with basil pesto creates something creamy, tangy, and herby that completely elevates the whole hoagie. Plus, the heat from the freshly pan-fried chicken cutlet melts the spread right into the bread on contact, creating a wonderfully gooey texture.
How to Make a Chicken Pesto Sandwich
The technique here is approachable even if you’ve never made a breaded chicken cutlet before. Pound the tenderloins thin for even cooking, dip in a buttermilk egg wash for maximum crunch, press into Italian breadcrumbs, and pan-fry until deeply golden. From there, it’s just assembly.
Tips for Success
- Pound the chicken thin and even. This is the single most important step for an extra crispy chicken cutlet. Uneven thickness in areas means the outside can burn before the inside is cooked through.
- Don’t skip the buttermilk. It helps the breadcrumbs stick and adds a subtle tang that works beautifully against the richness of the pesto goat cheese spread.
- Use a sturdy loaf. A good Italian or hoagie roll that can hold up to the filling is essential. Soft sandwich bread will get lost under everything.
Make it Your Own
This recipe is easy to customize. Try adding roasted red peppers, sun-dried tomatoes, or fresh arugula for an extra layer of flavor and texture. Or swap classic basil pesto for my Sun-Dried Tomato Pesto or Pistachio Mint Pesto.
Serving Suggestions
If you love a sandwich that feels a little elevated without requiring much effort, this basil pesto chicken sandwich is going to become a regular in your rotation.
- Pair it with my Crispy Parmesan Potatoes and Roasted Lemony Pesto Asparagus to use up the rest of that jar of pesto.
- Add a complementary side salad, like Arugula Pesto Bowtie Pasta with Goat Cheese, Arugula Spinach Pesto Orzo Salad, or a Lightened Up Kale Caesar Salad.
Storage Instructions
Store the sandwich components separately for the best texture. The chicken cutlets and pesto goat cheese spread will keep well in airtight containers in the refrigerator for up to 3 days. Store the bread at room temperature. Once assembled, the sandwich keeps its texture best for just a few hours, so assemble the morning of if taking it to work.
Goat Cheese Pesto Chicken Sandwich
Ingredients
- ¾ cup (90 g) Italian seasoned breadcrumbs
- 2 eggs
- ¼ cup (59 ml) buttermilk
- 4 pieces chicken tenderloins, pounded out to thin, flat
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 4 ounces (113 g) goat cheese, softened
- 4 tablespoons basil pesto, homemade or store-bought
- Large loaf of bread, cut in half then half again lengthwise for two sub rolls
Instructions
- In two separate shallow containers, add the breadcrumbs to one container and whisk the eggs and buttermilk together in the other.3/4 cup (90 g) Italian seasoned breadcrumbs, 2 eggs, 1/4 cup (59 ml) buttermilk
- Take a piece of the flattened chicken tenderloin and dip both sides in the egg/milk mixture, then cover in breadcrumbs. Shake to remove the excess. Repeat until all the chicken pieces have been covered in breadcrumbs.4 pieces chicken tenderloins
- In a large skillet, over medium high, add 1 tbsp. of olive oil in the skillet then place two chicken pieces into the skillet. Let it get nice and brown on one side before flipping, about 2 minutes. Season with salt and pepper, to taste. Repeat with the other two chicken pieces and 1 tbsp. of olive oil. Place cooked chicken on a plate and set aside.2 tablespoons olive oil, Salt and pepper
- In a small bowl, mix together softened goat cheese and basil pesto.4 ounces (113 g) goat cheese, 4 tablespoons basil pesto
- Using a knife, spread half of the goat cheese pesto mixture onto one side of the bread then place two chicken cutlets onto the other side of the bread. Press both sides together and cut in half. Repeat with the other chicken cutlets and bread.Large loaf of bread
- The warmth from the chicken cutlets should melt the goat cheese mixture and give it a nice creamy consistency.
- Serve warm.
Nutrition
Photographs by Meg McKeehan Photography
My last post I talked about my struggles with photographing cookies so I can relate to your sandwich issues!! ha ha! This looks amazing – when I was preggo with kid #1 and still working full time at one Hospital in Portland, Oregon the cafeteria had surprisingly good food and I always got their pesto chicken sandwich. SO GOOD. But yours with goat cheese? I die. So making this asap!! (your pics look perfect by the way)
I think these sandwiches look amazing! Perfect lunch a weekend afternoon. Yum!
I think your sandwich photos are great! I am starving and totally drooling for a sandwich now!
Love the pesto on this sandwich!
Great photo of your great looking sandwich! Now I’m starving….
I see no problem with these sandwich photos — this looks freaking amazing! I would love to have one for lunch today, actually :)
I love chicken with pesto ~ how smart & tasty to put them in this sandwich!
One of my favorite trios: chevre, chicken and pesto. What a crazy good looking sandwich!
What a tasty sandwich! I am looking forward to all of that fresh basil this summer!
Looks like you’re doing an amazing job photographing sandwiches! -Made me want it for lunch!
LOVE Great Gatsby too!