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Open-Faced Chicken Sandwiches Recipe

Open-Faced Chicken Sandwiches Recipe photo by Taste of Home

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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

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Diabetic Friendly

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Open-Faced Chicken Sandwiches Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

25 5 30

Ingredients

1 loaf (8 ounces and 8 inches long) French bread
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
1 pound boneless skinless chicken breasts, grilled and sliced
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

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. Yield: 8 servings.

Nutritional Analysis: One open-faced sandwich equals 276 calories, 8 g fat (4 g saturated fat), 66 mg cholesterol, 618 mg sodium, 23 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Originally published as Open-Faced Chicken Sandwiches in Light & Tasty April/May 2004, p39

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Open-Faced Chicken Sandwiches

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Reviewed on Jan. 16, 2012 by kjamazing

I also added bacon bits to the onions and mushrooms - very yummy!!

Reviewed on Feb. 03, 2010 by jillea

This recipe was easy to make and was delish. I made it both with and without the chicken and loved both. I also think this would be great as an appetizer on a melba toast just scaled down a bit. Thank you Lynda for a great recipe! I will be making it again