Best Open Faced Chicken Sandwiches Recipes

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OPEN-FACED GRILLED TUSCAN CHICKEN SANDWICHES WITH FRESH MOZZARELLA



Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella image

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

4 tablespoons CARAPELLI® Extra Virgin Olive Oil, divided
1 tablespoon fresh lemon juice
2 cloves garlic, minced
3 teaspoons chopped fresh rosemary, divided
½ teaspoon coarse sea salt or kosher salt
¼ teaspoon freshly ground black pepper
4 (4 ounce) skinless, boneless chicken breast halves
4 slices rustic Italian or sourdough bread
1 cup packed baby greens or field greens
8 (1 ounce) slices fresh mozzarella cheese

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



Open-Faced Chicken Sandwiches image

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

1 pound fresh mushrooms, sliced
1 large sweet onion, sliced
1 cup fat-free mayonnaise
1/2 cup crumbled blue cheese
1/4 teaspoon pepper
8 slices French bread (1 inch thick)
1 pound boneless skinless chicken breasts, grilled and sliced
1 cup shredded part-skim mozzarella cheese

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



Open-Faced Chicken Salad Sandwiches image

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

3 cups cubed cooked chicken breast
3 celery ribs, finely chopped
1 cup fat-free mayonnaise
1 small onion, finely chopped
1/2 cup dried cranberries
1/4 cup chopped pecans
2 tablespoons white wine vinegar
2 tablespoons Creole mustard
1 tablespoon lemon juice
1/4 teaspoon pepper
6 slices sourdough bread
Butter-flavored cooking spray
3/4 cup sugar-free apricot preserves
6 slices Brie cheese (1/2 ounce each)

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



Open-Faced Chicken Parmesan Sandwiches image

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

1 boneless skinless chicken breast
3/4 cup marinara sauce
1/2 cup part-skim mozzarella cheese
2 slices whole wheat bread
1 teaspoon italian seasoning
salt and pepper

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



Open Faced Chicken Sandwiches image

I saw the thread about favorite sandwiches and wanted to share one that my family thoroughly enjoys!

Provided by Just Cher

Categories     Lunch/Snacks

Time 30m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
1 lb sliced cooked chicken (may substitue turkey)
4 slices whole wheat bread (toasted)
8 slices bacon, cooked and crumbled
1/4 cup grated parmesan cheese

Steps:

  • Melt butter in saucepan over low heat.
  • Add flour, stirring until smooth.
  • Cook 1 Minute stirring constantly.
  • Gradually add milk, cook over medium heat and continue to stir until thickened and bubbly.
  • Add salt and cheddar cheese, stirring till cheese melts.
  • Place sliced chicken on toast and cover with sauce.
  • Sprinkle with crumbled bacon and grated parmesan cheese.
  • Bake at 400 degrees for 10 minutes.

Nutrition Facts : Calories 653.8, Fat 43.6, SaturatedFat 18.2, Cholesterol 160.1, Sodium 1155.2, Carbohydrate 19.4, Fiber 2.1, Sugar 1.7, Protein 44.7

OPEN-FACED CHICKEN SANDWICHES WITH ARTICHOKE PESTO



OPEN-FACED CHICKEN SANDWICHES WITH ARTICHOKE PESTO image

Categories     Cheese     Chicken

Yield 6 people

Number Of Ingredients 12

3 (8-ounce) skinless, boneless chicken breast halves $$
1/2 teaspoon salt, divided $
1/2 teaspoon black pepper, divided
Cooking spray $
6 ounces drained canned artichoke hearts
2 ounces Parmigiano-Reggiano cheese, shaved and divided (about 1/2 cup) $$
2 tablespoons pine nuts
2 tablespoons canola mayonnaise $
2 teaspoons olive oil $
3 garlic cloves $$
6 (1-ounce) slices multigrain bread $$
3 tablespoons chopped fresh flat-leaf parsley

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.

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