Best 5 Open Faced Chicken Sandwiches Recipes
**Indulge in the Delightful Symphony of Open-Faced Chicken Sandwiches: A Culinary Journey Through Diverse Flavors and Textures**
Open-faced chicken sandwiches, a culinary delight that tantalizes taste buds with a harmonious blend of flavors and textures, take center stage in this article. Embark on a culinary adventure as we unveil a diverse collection of recipes, each offering a unique interpretation of this classic dish. From the zesty and tangy Nashville Hot Chicken Sandwich, bursting with fiery spices and cool coleslaw, to the elegant and refined Chicken BLT Sandwich, a timeless combination of crispy bacon, ripe tomatoes, and crisp lettuce, there's a sandwich to suit every palate. For those seeking a taste of the Mediterranean, the vibrant Mediterranean Chicken Sandwich beckons with its aromatic herbs, juicy tomatoes, and creamy feta cheese. And for those with a penchant for bold flavors, the Spicy Chicken Sandwich delivers a punch of heat with its piquant sauce and pickled red onions.
OPEN-FACED GRILLED TUSCAN CHICKEN SANDWICHES WITH FRESH MOZZARELLA
Marinated, grilled chicken with rosemary is served on slices of grilled rustic bread with baby greens and fresh mozzarella cheese.
Provided by Carapelli® Olive Oil
Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a grill to medium-high heat or have a ridged grill pan ready.
- Combine 2 tablespoons of the oil, lemon juice, garlic, and 2 teaspoons of the rosemary in a small bowl. Sprinkle salt and pepper over chicken; place in a pie plate or shallow plate. Pour oil mixture over chicken; turn to coat. Let stand at least 10 minutes or up to 20 minutes.
- Transfer chicken to grill with some of marinade clinging; discard marinade on plate. Grill chicken (or cook in a heated ridged grill pan over medium heat) 5 minutes per side or until chicken is no longer pink in center and internal temperature reaches 165 degrees F.
- Brush remaining 2 tablespoons oil over both sides of bread. Place on grill (or in a large nonstick skillet) and cook 2 minutes per side or until golden brown. Transfer to serving plates; top with greens and cheese. Carve cooked chicken diagonally into 1/2-inch thick slices; arrange over cheese. Top with remaining 1 teaspoon rosemary.
Nutrition Facts : Calories 450 calories, Carbohydrate 13 g, Cholesterol 100.9 mg, Fat 26.5 g, Fiber 1 g, Protein 39.4 g, SaturatedFat 8.7 g, Sodium 748 mg, Sugar 1 g
OPEN-FACED CHICKEN SANDWICHES
Caramelized onions, mushrooms and two types of cheese make these my favorite sandwiches. I invented them for a last-minute picnic by combining items I had on hand. They've been a hit ever since. -Lynda Clark of Spokane, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cut bread into eight 1-in. slices and toast slices. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion for 15-20 minutes or until onion is tender and golden brown; set aside., In a small bowl, combine the mayonnaise, blue cheese and pepper. Spread blue cheese mixture over each bread slice. Top with chicken, mushroom mixture and mozzarella cheese., Broil 4-6 in. from the heat for 3-4 minutes or until cheese is melted.
Nutrition Facts : Calories 276 calories, Fat 8g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 618mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
OPEN-FACED CHICKEN SALAD SANDWICHES
These uniquely flavored chicken sandwiches, with their sweet-tangy-tart combo of ingredients, are absolutely delectable. "Enjoy this recipe as it is or, even better, use a panini press and fix it as a normal sandwich-it works fabulously." -Christina Falco Covington, Louisiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, gently combine the first 10 ingredients. Place bread slices on a baking sheet; spritz with butter-flavored cooking spray. Broil 4 in. from the heat for 2-3 minutes or until golden brown., Spread preserves over untoasted sides of bread slices. Top each with 2/3 cup chicken salad and a slice of cheese. Broil 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 381 calories, Fat 12g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 780mg sodium, Carbohydrate 46g carbohydrate (12g sugars, Fiber 3g fiber), Protein 28g protein.
OPEN-FACED CHICKEN PARMESAN SANDWICHES
I made this one day when I was craving Chicken Parmesan but trying to stay on a diet as well. It is really delicious and can be made very fast too! If I want to sneak in more veggies, I sauté a little spinach and put it on right before the sauce.
Provided by lugubrioushoe
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut the chicken breast in half.
- Sprinkle the outside of the chicken breast halves with salt, pepper, and italian seasoning.
- Cook on medium-high heat until juices run clear.
- While that is cooking, toast two pieces of whole wheat bread.
- Place the toast on an oven-proof pan, then put the chicken on top of that, and then the mozarella cheese.
- Put the sandwiches in the oven on the broil setting until the cheese is melted.
- While that's browning, heat the sauce in the same pan that the chicken was heated inches Pour this on top of the sandwiches.
OPEN-FACED CHICKEN SANDWICHES WITH ARTICHOKE PESTO
Steps:
- 1. Preheat broiler to high. 2. Cut each chicken breast half in half lengthwise to form 2 cutlets. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done. 3. Combine artichokes, 3 tablespoons cheese, nuts, mayonnaise, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in a mini food processor; pulse until coarsely ground. 4. Place bread slices on a baking sheet; broil 1 minute on each side. Spread 2 1/2 tablespoons pesto on each slice. Slice chicken; place 3 ounces on each bread slice. Top evenly with remaining 5 tablespoons cheese and parsley.
Tips:
- Choose high-quality chicken breasts for the best flavor and texture. Look for breasts that are plump and free of any discoloration or bruising.
- To ensure even cooking, pound the chicken breasts to an even thickness before cooking. This will help them cook evenly throughout.
- Season the chicken breasts generously with your favorite seasonings. A simple combination of salt, pepper, and garlic powder will do the trick, or you can get creative with your own blend of herbs and spices.
- Cook the chicken breasts over medium heat to prevent them from drying out. Cover the pan to help the chicken cook through evenly.
- While the chicken is cooking, prepare the toppings for your sandwiches. This could include lettuce, tomato, avocado, bacon, or cheese. Get creative and choose toppings that you enjoy.
- Toast the bread or buns for your sandwiches to give them a bit of extra crunch. This will also help them hold up better to the toppings.
- Once the chicken is cooked through, remove it from the pan and let it rest for a few minutes before slicing. This will help the juices redistribute throughout the chicken, resulting in a more tender and flavorful sandwich.
- Assemble your sandwiches by placing the chicken on the toasted bread or buns and topping with your desired toppings. Serve immediately and enjoy!
Conclusion:
Open-faced chicken sandwiches are a delicious and easy meal that can be enjoyed for lunch or dinner. With a variety of toppings to choose from, there's a chicken sandwich out there for everyone. So next time you're looking for a quick and easy meal, give open-faced chicken sandwiches a try. You won't be disappointed!
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