Open Face Bbq Chicken Melts Recipes

OPEN-FACE BBQ CHICKEN MELTS

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.

EASY BARBECUE CRISPY CHICKEN MELTS

Steps:

• Heat oven to 425°F. In 13x9-inch pan, place butter. Heat in oven 2 to 3 minutes or until melted.
• In shallow dish, stir Bisquick mix and pepper. Pour milk into small bowl. Coat chicken with Bisquick mixture, then dip into milk and coat again with Bisquick mixture. Place chicken in pan.
• Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
• In small microwavable bowl, microwave barbecue sauce uncovered on High about 30 seconds or until warm. Spoon sauce evenly over chicken; top with cheese.

EASY CHICKEN MELTS

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.

BBQ CHICKEN MELT

Steps:

• Heat broiler.
• Place bread, cut-sides up, in single layer on baking sheet.
• Top with remaining ingredients.
• Broil 2 to 3 min. or until cheese is melted.

OPEN-FACED CHICKEN BENEDICT

Steps:

• Pound chicken to 1/4-in. thickness. In a large resealable plastic bag, combine flour, paprika, salt and pepper. Add chicken, one piece at a time, and shake to coat. , In a large skillet, cook chicken in oil until browned and juices run clear. Transfer to a platter and keep warm. Brown bacon in the same skillet, turning once; remove and keep warm. , For sauce, combine sour cream, mayonnaise, lemon juice, mustard and pepper in a small saucepan. Cook, stirring constantly, until heated through; hold over low heat (do not boil). , Place English muffin halves on a baking sheet. Top each with a slice of bacon, one chicken breast half and 2 tablespoons sauce. Broil until bubbly.

CHICKEN AND MUSHROOM OPEN FACE MELT WITH BBQ MAYO

Steps:

• Slice the chicken breast into chunky slices.
• Lightly fry the chicken and mushrooms until the chicken is browned and cooked through. (You could make it healthier by doing the chicken on a Foreman grill). Set aside for a moment.
• In a small bowl mix together the mayonnaise and the BBQ sauce until they are well blended.
• Put the bread on a baking tray and spread each slice liberally with the BBQ mayo.
• Arrange the chunky chicken slices on the bread so that they cover as much of the surface area as possible.
• Scatter the mushrooms over the top of the chicken.
• Sprinkle both slices of bread with cheese and put under the grill or broiler until the cheese is melted.

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.

OPEN-FACE TURKEY CHEDDAR MELTS

Steps:

• Preheat oven to 350 degrees.
• Place crackers on cookie sheet; top with 1 slice each turkey, tomato and cheese.
• Bake for 3 minutes or until cheese begins to melt; top with mustard.
• Optional microwave version: Place 8 topped crackers on microwavable plate. Microwave on high 15 seconds or until cheese begins to melt. Repeat with remaining crackers.