Pesto Chicken Sandwiches

Position chicken breasts smooth-side up between two sheets of plastic wrap or inside a large disposable plastic bag, then use a meat mallet or rolling pin to pound them to an even thickness, starting from the thickest part and working outward.

Season both sides of the flattened chicken breasts with Italian seasoning, salt, and pepper.

Warm an electric countertop grill or large skillet over medium heat. If using a skillet, coat the cooking surface with cooking spray or a drizzle of olive oil. Cook the chicken breasts for 5 to 8 minutes on each side, until an instant-read thermometer shows 165°F in the center. Move the chicken to a cutting board and let it rest for 5 minutes before slicing into 1/2-inch wide strips. Clean the pan.

To assemble the sandwiches, spread mayonnaise (if using) and pesto on the bread. Add chicken, tomatoes, and cheese, then lightly brush the tops and bottoms of the sandwiches with olive oil or a thin layer of mayonnaise to aid browning.

Cook the sandwiches over medium to medium-high heat until the first side is toasted, then flip. The sandwiches are ready when both sides are golden and the cheese is melted. If using a skillet, you may only fit two sandwiches at a time. Keep cooked sandwiches warm on a plate in a warm oven while you prepare the remaining sandwiches.