Open Faced Chicken Parmesan Sandwiches Recipes

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OPEN-FACED CHICKEN SANDWICHES



Open-Faced Chicken Sandwiches image

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

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 shredded part-skim mozzarella cheese

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 PARMESAN SANDWICHES



Open-Faced Chicken Parmesan Sandwiches image

I made this one day when I was craving Chicken Parmesan but trying to stay on a diet as well. It is really delicious and can be made very fast too! If I want to sneak in more veggies, I sauté a little spinach and put it on right before the sauce.

Provided by lugubrioushoe

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

1 boneless skinless chicken breast
3/4 cup marinara sauce
1/2 cup part-skim mozzarella cheese
2 slices whole wheat bread
1 teaspoon italian seasoning
salt and pepper

Steps:

  • Cut the chicken breast in half.
  • Sprinkle the outside of the chicken breast halves with salt, pepper, and italian seasoning.
  • Cook on medium-high heat until juices run clear.
  • While that is cooking, toast two pieces of whole wheat bread.
  • Place the toast on an oven-proof pan, then put the chicken on top of that, and then the mozarella cheese.
  • Put the sandwiches in the oven on the broil setting until the cheese is melted.
  • While that's browning, heat the sauce in the same pan that the chicken was heated inches Pour this on top of the sandwiches.

OPEN-FACE VIETNAMESE CHICKEN SANDWICHES



Open-Face Vietnamese Chicken Sandwiches image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/2 small red onion, thinly sliced
2 medium carrots, shaved into ribbons with a vegetable peeler
4 radishes, thinly sliced
2 crusty hoagie-style rolls
1/2 cup mayonnaise
1/4 cup fresh lime juice (from about 4 limes)
2 teaspoons honey
2 tablespoons chopped cornichons or gherkins, plus 1 tablespoon brine from the jar
Kosher salt
3 cups shredded rotisserie chicken (from 1 small chicken)
1/3 cup chopped fresh cilantro, plus cilantro leaves for topping
1 tablespoon Asian chile sauce (such as Sriracha)

Steps:

  • Preheat the oven to 350 degrees F. Soak the red onion, carrots and radishes in ice water for 5 minutes, then drain. Split each roll in half lengthwise to make 4 pieces. Transfer to the oven to toast.
  • Whisk 1/4 cup mayonnaise, the lime juice, honey, cornichons and brine, and 1/2 teaspoon salt in a large bowl. Add the chicken, onion, carrots, radishes and chopped cilantro and toss. Mix the chile sauce and the remaining 1/4 cup mayonnaise in a small bowl.
  • Spread each piece of bread with some chile mayonnaise, then top with the chicken salad and cilantro leaves.

OPEN-FACE CHICKEN PARMESAN BURGERS



Open-Face Chicken Parmesan Burgers image

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

1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
3 garlic cloves, minced
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon dried oregano
1 pound lean ground chicken
1 cup meatless spaghetti sauce, divided
2 slices part-skim mozzarella cheese, cut in half
4 slices Italian bread (3/4 inch thick)

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

OPEN FACE MOZZARELLA SANDWICH



Open Face Mozzarella Sandwich image

This is a good way to use up some leftover Italian bread -- or any bread for that matter. Fresh mozzarella melted over vine ripe tomatoes and basil, then drizzled with extra-virgin olive oil and balsamic vinegar. Yummy! A nice glass of red wine and you're in heaven! Enjoy with a nice salad or a cup of soup; makes a lovely lunch or afternoon snack.

Provided by Julia Monroe

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 6

4 slices Italian bread
4 slices ripe tomato
4 leaves fresh basil
4 slices fresh mozzarella cheese
2 tablespoons extra virgin olive oil, divided
2 tablespoons balsamic vinegar, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay the 4 slices of Italian bread out on the prepared baking sheet; top each piece of bread with a tomato slice, a basil leaf, and a slice of mozzarella cheese.
  • Bake in the preheated oven until the cheese has melted, about 7 minutes. Drizzle each sandwich with 1/2 tablespoon of olive oil and balsamic vinegar.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 12.6 g, Cholesterol 22.3 mg, Fat 13.6 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 160.2 mg, Sugar 2.4 g

OPEN-FACE STEAK SANDWICH WITH PARMESAN DRESSING



Open-Face Steak Sandwich with Parmesan Dressing image

Dress flank steak with creamy Parmesan dressing and drape over hearty Italian bread and arugula for a quick weeknight steak dinner.

Provided by Claire Saffitz

Categories     Bon Appétit     Sandwich     Steak     Arugula     Onion     Quick & Easy     Parmesan     Lunch     Dinner     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds flank steak
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
1/2 small red onion, thinly sliced
1/4 cup whole grain mustard
3 tablespoons fresh lemon juice
1/2 cup olive oil, plus more for bread
1 1/2 ounces Parmesan, finely grated
1 ciabatta loaf, halved lengthwise
6 cups mature arugula leaves with tender stems

Steps:

  • Heat a dry large skillet, preferably cast iron, over medium-high. Using a sharp knife, lightly score steak on both sides in a crosshatch pattern. Season generously with salt and pepper, then rub all over with vegetable oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest at least 15 minutes; reserve skillet.
  • Meanwhile, place onion in a small bowl; cover with cold water. Set aside.
  • Blend mustard and lemon juice in a blender to combine. With motor running, stream in 1/2 cup olive oil, then gradually add Parmesan. Stream in 1 Tbsp. cold water and blend until dressing is smooth and thick. Season with salt and pepper.
  • Heat reserved skillet over medium. Drizzle cut sides of ciabatta with olive oil. Working with 1 half at a time, cook, cut side down, until golden brown and crisp, about 5 minutes each.
  • Place bread, cut side up, on a platter and drizzle with one-third of dressing. Top with arugula; drain reserved onion and scatter over arugula. Season with salt and pepper and drizzle with half of remaining dressing. Thinly slice steak and arrange over dressed arugula. Drizzle with remaining dressing, season with more salt, then cut sandwiches crosswise into pieces.

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