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
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 8
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
SIMPLY DIVINE! OPEN-FACED GRILLED CHICKEN & APRICOT SAMMIES
The sweet and savory combination in this recipes makes for one tasty sandwich. Then topping it off with a balsamic glaze? That makes a great sandwich even better!
Provided by Amanda Smith
Categories Other Snacks
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 425 degrees.
- 2. Press out pizza dough into a 12x8 inch rectangle.
- 3. Using a 3 1/2 inch round cookie or biscuit cutter cut out 8 circles from the pizza dough.
- 4. Grease cookie sheet with cooking spray and place circles 1 inch apart on sheet.
- 5. Bake for 4 minutes.
- 6. Let pizza crust circles slightly cool and then spread the garlic and herb cheese on top of each circle.
- 7. Then sprinkle each with the toasted walnuts, pressing them into the cheese.
- 8. Next top each with 1/4 cup of the chopped grilled chicken breast.
- 9. Then sprinkle each with the chopped dried apricots.
- 10. And then the grand finale! Drizzle each with the balsamic vinegar glaze.
- 11. BALSAMIC VINEGAR GLAZE In a small saucepan bring the balsamic vinegar to a boil over medium-high heat. Cook stirring until reduced to 3 to 4 tablespoons.
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