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 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 PARM MELT
Chicken simmered in tomato sauce, served on thick french bread, with lots of cheese. Best served with a caesar salad.
Provided by Chef Shantal
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Put sliced chicken and tomato sauce in samll sauce pan, simmer on low until heated through.
- Spoon chicken and some sauce on to each slice of bread. Top with mozzarella and parmesan cheese.
- Bake for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 457.5, Fat 18.6, SaturatedFat 8.2, Cholesterol 79.5, Sodium 1123.1, Carbohydrate 38.9, Fiber 2.8, Sugar 3.2, Protein 32.6
OPEN-FACE CHICKEN PARMESAN BURGERS
We love chicken Parmesan and thought, "Why not make it a burger?" I like to use fresh mozzarella on these. I've also made the patties with ground turkey. -Charlotte Gehle, Brownstown, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 5 ingredients. Add chicken; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°. Top burgers with 1/2 cup spaghetti sauce and cheese. Cover and grill 30-60 seconds longer or until cheese is melted., Grill bread, uncovered, over medium heat or broil 4 in. from heat 30-60 seconds on each side or until toasted. Top with remaining spaghetti sauce. Serve burgers on toasted bread. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to an airtight freezer container; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 165°.
Nutrition Facts : Calories 381 calories, Fat 12g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 784mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
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.
OPEN FACED CHICKEN SANDWICHES
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
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
CHICKEN PARMESAN PATTY MELTS
I came up with this dish to re-create the comforting flavors of a restaurant-style sandwich. Now it's my husband's favorite dinner. -Deborah Biggs, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine 3 tablespoons Parmesan cheese, 2 tablespoons marinara sauce, pepper and salt. Crumble chicken over mixture and mix well. Shape into four patties., Place on a baking sheet coated with cooking spray. Broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear., Top with remaining marinara, the mozzarella and remaining Parmesan. Broil 1-2 minutes longer or until cheeses are melted. Top each roll half with a patty.
Nutrition Facts : Calories 420 calories, Fat 13g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 658mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges
CHICKEN PARMESAN MELT
This tasty version of the classic Parmesan chicken sandwich couldn't be easier!
Provided by My Food and Family
Categories Home
Time 14m
Yield Makes 2 servings, 1 open-face sandwich each.
Number Of Ingredients 4
Steps:
- Heat oven or toaster oven to 400ºF.
- Toss chicken strips with sauce; spoon onto toast slices.
- Place on baking sheet; sprinkle with cheese.
- Bake 3 to 4 min. or until cheese is melted.
Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1040 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
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.
CHICKEN PARM MELTS RECIPE BY TASTY
Here's what you need: rotisserie chicken, marinara sauce, bread, shredded mozzarella cheese
Provided by Camille Bergerson
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350ºF (180ºC) and line a sheet tray with parchment paper.
- Debone, remove skin, and shred rotisserie chicken.
- Mix chicken with marinara sauce.
- Line toasted bread up on the sheet tray and evenly top with chicken mixture. Sprinkle with mozzarella.
- Bake for 5-10 minutes or until it is heated through and the cheese on top is melted.
- Enjoy!
Nutrition Facts : Calories 181 calories, Carbohydrate 5 grams, Fat 9 grams, Fiber 0 grams, Protein 19 grams, Sugar 1 gram
OPEN-FACED CHICKEN AVOCADO BURGERS
To dress up each chicken avocado burger, spread the Italian bread with creamy mayo and top with thick slices of fresh mozzarella and tomato. Serve with buttered boiled potatoes or a salad. -Lisa Hundley, Aberdeen, North Carolina.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings plus 1/4 cup leftover spread.
Number Of Ingredients 21
Steps:
- In a blender, combine the first eight ingredients; cover and process until smooth. Chill until serving. For burgers, in a small bowl, combine the Parmesan cheese, pesto, garlic and salt. Crumble chicken over mixture and mix well. Shape into four patties., In a large skillet over medium heat, cook burgers in 2 tablespoons oil until a thermometer reads 165° and juices run clear, 5-7 minutes on each side . Top with cheese; cover and cook 1 minute longer., Meanwhile, brush bread with remaining oil; place on a baking sheet. Broil 3-4 in. from the heat until toasted, 1-2 minutes on each side., Spread each slice of toast with 2 tablespoons avocado spread (refrigerate remaining spread for another use). Top with arugula, a burger and sliced tomato. Sprinkle with basil and pepper.
Nutrition Facts : Calories 723 calories, Fat 55g fat (17g saturated fat), Cholesterol 136mg cholesterol, Sodium 849mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.
CHICKEN MELTS
Toasty and tasty, these hefty sandwiches boast a touch of sweetness from the raisins and jalapeno jelly. The creamy Havarti could be subbed out for brick cheese. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Spread two bread slices with jelly. Layer with chicken and cheese; top with remaining bread. Butter outsides of sandwiches., In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.
Nutrition Facts : Calories 493 calories, Fat 22g fat (12g saturated fat), Cholesterol 95mg cholesterol, Sodium 1164mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 4g fiber), Protein 32g protein.
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