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Open-Faced Chicken Sandwiches Recipe
Open-Faced Chicken Sandwiches Recipe photo by Taste of Home
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Open-Faced Chicken Sandwiches Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 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 (4 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 each: 276 calories, 8g fat (4g saturated fat), 66mg cholesterol, 618mg sodium, 23g carbohydrate (0g sugars, 3g fiber), 27g protein Diabetic Exchanges: 1 starch, 3 lean meat, 1 vegetable.

Directions

  1. 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.
  2. 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.
  3. Broil 4-6 in. from the heat for 3-4 minutes or until cheese is melted. Yield: 8 servings.
Originally published as Open-Faced Chicken Sandwiches in Light & Tasty April/May 2004, p39


Reviews for Open-Faced Chicken Sandwiches

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
grafixgirl75 61020
Reviewed Feb. 4, 2014

"We loved this. We will definitely make this again."

MY REVIEW
kjamazing 52249
Reviewed Jan. 16, 2012

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

MY REVIEW
jillea 131484
Reviewed Feb. 3, 2010

"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"

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