Indulge in a delightful culinary journey with our tantalizing Chicken Apricot and Smoked Cheddar Open-Faced Melt. This delectable sandwich features tender chicken, sweet apricots, and melted smoked cheddar cheese, all nestled between two slices of toasted bread.
But that's not all! We also have a flavorful Chicken Teriyaki Sandwich with a sweet and savory teriyaki sauce, a hearty Ham and Swiss Sandwich with melted Swiss cheese and tangy mustard, and a classic Grilled Cheese Sandwich with gooey melted cheese and your choice of bread.
Each recipe is carefully crafted with easy-to-follow instructions, ensuring a hassle-free cooking experience. Whether you're a sandwich enthusiast or simply looking for a quick and satisfying meal, our collection of open-faced melt recipes has something for everyone.
OPEN-FACE BBQ CHICKEN MELTS
Open-face sandwiches deliver more flavor and more melty cheese. (No top bread getting in the way!) You can feed a crowd with these sandwiches, just like my grandma did with her eight kids!
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Spread both sides of each slice of bread with 1/2 cup of the mayonnaise, dividing evenly, and place on a baking sheet. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper and bake until the bread is crispy and the mayonnaise is starting to bubble up and turn a light golden brown, about 11 minutes.
- Meanwhile, whisk the ketchup, mustard, 3 tablespoons of the honey, 2 tablespoons of the vinegar, the Worcestershire sauce, 1 teaspoon of the hot sauce, 1/2 teaspoon salt and a generous amount of pepper (10 to 15 grinds) together in a medium bowl until smooth. Reserve 1/4 cup sauce, then fold the chicken into the remaining sauce in bowl and toss to coat well.
- Top each piece of bread with a heaping 1/4 cup chicken mixture and about 1/4 cup shredded cheese. Return to the oven and bake until the cheese is melted, chicken is heated through and bread has turned golden brown, 7 to 8 minutes.
- Meanwhile, combine the red and green cabbage with the remaining 2 tablespoons mayonnaise, 2 tablespoons vinegar, 1 tablespoon honey and 1 teaspoon hot sauce in another medium bowl. Add 1/2 teaspoon salt and a few grinds of black pepper and toss until cabbage is evenly coated.
- Drizzle the reserved sauce over the sandwiches and serve with the cabbage slaw and a dill pickle.
OPEN-FACED CHICKEN SALAD MELT
Steps:
- Add the vinegar, sugar, 2 teaspoons of kosher salt and 1 cup water to a small saucepan and cook over medium-high heat until the liquid simmers and the sugar dissolves, about 5 minutes.
- Put the thinly sliced red onion in a medium bowl, add the pickling liquid and set aside.
- Shred the white and dark meat of the rotisserie chicken using two forks.
- Put the shredded chicken in a food processor and pulse until ground.
- Combine the mayonnaise, garlic powder and onion powder in a large bowl. Squeeze the juice from the 1/2 lemon into the mixture and season with salt and pepper.
- Stir in the ground chicken and diced celery. Trust your taste buds and add more spices, salt, pepper or lemon juice, if needed.
- Preheat the broiler.
- Halve the ciabatta rolls with a serrated knife and put them on a baking sheet. Brush both sides of the bread with the olive oil and cook until golden brown, 3 to 5 minutes.
- Remove the ciabatta rolls from the broiler.
- Evenly divide the chicken salad between the rolls. Top with the grated Cheddar cheese and bake until the cheese melts, 1 to 2 minutes.
- Top the sandwiches with the pickled onions and serve.
- Enjoy.
EASY CHICKEN MELTS
"These cheesy, Cajun-flavored sandwiches are toasty and delicious right out of the oven. When I have leftover baked chicken breasts, I cut them up and use instead of the canned chicken," says Jessi Holland of Pensacola, Florida.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the chicken, 1/2 cup cheese, onion, green pepper, mayonnaise, Cajun seasoning and garlic. Spread over bread slices. Top each with a tomato slice; sprinkle with remaining cheese. , Place on an ungreased baking sheet. Bake at 375° for 10-12 minutes or until bread is toasted and golden brown.
Nutrition Facts : Calories 349 calories, Fat 18g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 784mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 20g protein.
APRICOT AND CHEDDAR CHICKEN MELT
These sophisticated sandwiches are familiar enough for children. The chicken can be marinated tonight and broiled for dinner tomorrow. Pair it with a crunchy salad for a pleasant contrast between hot and cold.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a shallow dish or resealable plastic bag, combine vinegar, mustard, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; add chicken, and turn to coat. Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).
- Lift chicken from marinade, and place on prepared baking sheet; broil (without turning) until opaque throughout. Transfer chicken to a work surface; discard pan juices from baking sheet.
- Place baguette pieces on baking sheet, cut side up; dividing evenly, spread with apricot preserves, and layer with chicken, ham, and then cheese. Broil until cheese is melted, 4 to 6 minutes.
Nutrition Facts : Calories 631 g, Fat 14 g, Fiber 1 g, Protein 66 g
APRICOT-AND-CHEDDAR CHICKEN MELT
These sophisticated sandwiches are enjopyable enough for children. Pair this with a crunchy salad for a pleasant contrast between hot and cold. The chicken can be marinated the night before and broiled the next day. marthastewart.com.
Provided by Manami
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat broiler, with rack set 4 inches from heat.
- Line a rimmed baking sheet with aluminum foil.
- In a shallow dish or resealable plastic bag, combine vinegar, mustard, garlic, 1 teaspoon salt, pinch of crushed red pepper flakes and 1/4 teaspoon pepper; add chicken, and turn to coat.
- Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).
- Lift chicken from marinade, and place on prepared baking sheet; broil (without turning) until opaque throughout.
- Transfer chicken to a work surface; discard pan juices from baking sheet.
- Place baguette pieces on baking sheet, cut side up; dividing evenly, spread with apricot preserves, and layer with chicken, ham, and then cheese.
- Broil until cheese is melted, 4 to 6 minutes.
Nutrition Facts : Calories 656.6, Fat 17, SaturatedFat 7.9, Cholesterol 114.4, Sodium 1405.3, Carbohydrate 74.3, Fiber 4.1, Sugar 8, Protein 49.5
CHICKEN, APRICOT, AND SMOKED CHEDDAR OPEN FACED MELT
Make and share this Chicken, Apricot, and Smoked Cheddar Open Faced Melt recipe from Food.com.
Provided by Melanie B.
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- On each baguette slice, spread mustard and apricot preserves. Sprinkle the minced garlic and salt & pepper on top. Add the chicken. Top wtih the cheese and Broil for about 5 minutes, or until the cheese is melted.
- Slice into any size preferred for serving. I like to make small bite sized pieces to serve for friends.
Nutrition Facts : Calories 499.3, Fat 14.6, SaturatedFat 7.7, Cholesterol 34.6, Sodium 987.8, Carbohydrate 73.2, Fiber 3.7, Sugar 8, Protein 18.7
QUICK APRICOT CHICKEN
This simple apricot chicken is one of my favorite dishes. Everybody just loves it and leftovers are always just as good the next day. For variation, I've used pork instead of chicken and added additional ingredients like pineapple, mandarin oranges, snow peas and broccoli. -Vicki Ruiz, Twin Falls, Idaho
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a shallow microwave-safe dish, combine the first seven ingredients; stir in chicken. Cover and microwave on high for 3 minutes, stirring once. , Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice and if desired, sprinkle with red pepper flakes.
Nutrition Facts : Calories 391 calories, Fat 16g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 673mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 2g fiber), Protein 28g protein.
Tips:
- Choose ripe apricots: Look for apricots that are plump, fragrant, and free of blemishes. Avoid any that are bruised or soft.
- Toast the bread: Toasting the bread before assembling the melts will help it to hold up better and prevent it from getting soggy. You can toast the bread in a toaster or under the broiler.
- Use a good quality cheese: The cheese is one of the key ingredients in this recipe, so it's important to use a good quality cheddar cheese. Look for a cheddar cheese that is sharp and flavorful.
- Don't overcrowd the pan: When cooking the melts, be sure to not overcrowd the pan. This will prevent the melts from cooking evenly.
- Serve immediately: Once the melts are cooked, serve them immediately. This will ensure that they are warm and gooey.
Conclusion:
This chicken apricot and smoked cheddar open-faced melt is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The combination of chicken, apricots, and smoked cheddar cheese is sure to please everyone at your table. You can find more delicious recipes at AliceRecipes.com.
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