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Open-Faced Chicken Sandwiches

 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
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 Facts: 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,

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Open-Faced Chicken Sandwiches (continued)

Nutritional Facts: 1 vegetable.