Open Faced Chicken Sandwich
Tender and tasty chicken strips served open-faced on crusty slices of bread with melted cheese, tomato and fresh basil. It is a versatile dish that can be customized with various toppings and sauces.
Open Faced Chicken Sandwich will be ready in just 30 minutes and is a perfect weekday lunch idea. For another easy chicken sandwich recipe, try my Chicken Cheese Sandwich.
Yield: Serves 4
- 500 g chicken breast, boneless and skinless
- 2 tomatoes, cut into 1/4-inch slices
- 2 tablespoons butter
- fresh basil, chopped
- 1 teaspoon canola oil
- 5-6 slices of Mozzarella cheese
- 1 French baguette, sliced diagonally (1/2-inch thick)
- salt & black pepper to taste
Cut the chicken breasts into thin strips and season with salt and black pepper.
Heat butter and oil in a pan over medium heat. Add chicken strips and sauté until lightly golden brown and cooked through, about 10-15 minutes.
Place them on a paper towel to absorb extra oil.
Lay the bread slices on a baking sheet. (Optional: spread a little mayonnaise on top of each slice of bread).
Arrange a single layer of cooked chicken strips on top of the bread.
Then top with tomato and chopped basil (as much as you like).
Top with Mozzarellas cheese.
Place under the broiler and broil until cheese is melted. Serve the open-faced chicken sandwich immediately.
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