For the pesto: blend together garlic cloves, cilantro, olive oil, pumpkin seeds, Parmesan cheese, lemon juice, salt, and pepper to taste.
Dress four leaves of lettuce with a dash of balsamic vinegar and a dash of olive oil.
Lightly toast sourdough bread slices.
Combine mayonnaise with 2 tablespoons of pesto.
To assemble: spread goat cheese on one slice of bread, per sandwich, then spread mayo-pesto blend onto the other slice of bread. Place five cutlets on each sandwich, over the goat cheese, then add the dressed lettuce leaves and tomato slices. Top with other slice of bread and enjoy!