Open Faced Grilled Tuscan Chicken Sandwiches With Fresh Mozzarella Recipes

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

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 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

TUSCAN-STYLE GRILLED CHICKEN SANDWICH

Tuscan-Style Grilled Chicken Sandwich image

Make and share this Tuscan-Style Grilled Chicken Sandwich recipe from Food.com.

Provided by lazyme

Categories Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup mayonnaise
4 teaspoons prepared pesto sauce
2 squares focaccia bread (4x4-inch) or 2 ciabatta (4x4-inch)
2 boneless skinless chicken breast halves
olive oil
4 thin slices fresh mozzarella cheese
2 canned artichoke hearts, drained, thinly sliced
1 plum tomato, thinly sliced
1 cup mixed baby greens

Steps:

Prepare barbecue (medium-high heat).
Combine mayonnaise and pesto in small bowl; whisk to blend.
Cut bread horizontally in half.
Brush chicken lightly with oil; sprinkle with salt and pepper.
Grill chicken until just cooked through, about 5 minutes per side.
Transfer chicken to cutting board; cool slightly.
Cut chicken on sharp diagonal into 1/2-inch-thick slices.
Spread pesto mayonnaise onto cut surfaces of bread.
Layer chicken, mozzarella, artichokes, tomato, and greens onto bottom halves.
Top with bread tops.

Nutrition Facts : Calories 318.3, Fat 13.3, SaturatedFat 2.2, Cholesterol 83.2, Sodium 419.3, Carbohydrate 22.6, Fiber 10.7, Sugar 3.9, Protein 29.1

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