Best 4 Open Faced Chicken Sandwiches With Artichoke Pesto Recipes
Discover the culinary delight of open-faced chicken sandwiches elevated with the vibrant flavors of artichoke pesto. This flavor-packed dish combines tender chicken, creamy pesto, and roasted artichokes, resulting in a symphony of textures and tastes. Whether you're hosting a casual brunch or seeking a quick and satisfying lunch, this recipe will tantalize your taste buds and leave you craving more. Get ready to embark on a culinary journey as we guide you through the steps of creating this delectable sandwich, promising an unforgettable dining experience.
Here are our top 4 tried and tested recipes!
PEA PESTO OPEN-FACED SANDWICHES
Pea and basil pesto spread over toasted bread slices is topped with a fried egg--great for breakfast, lunch, or dinner.
Provided by Eggland's Best
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In a food processor, combine basil, peas, garlic, salt, pepper, and extra virgin olive oil. Process until smooth and blended.
- Toast bread in oven (350 degrees F) or toaster for about 3-4 minutes.
- In a small non-stick saute pan, over medium heat, break Eggland's Best egg onto surface, carefully.
- Fry until transparent membrane turns to white, and yolk is cooked.
- Remove and repeat for each egg.
- Spread about one tablespoon of pesto atop each piece of toast.
- Gently lay each egg atop the pesto.
- Sprinkle with extra salt, pepper, and extra virgin olive oil (optional).
Nutrition Facts : Calories 384.4 calories, Carbohydrate 13.5 g, Cholesterol 186.1 mg, Fat 33.2 g, Fiber 0.8 g, Protein 7.7 g, SaturatedFat 5.5 g, Sodium 813.7 mg, Sugar 1.4 g
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
CHICKEN - ARTICHOKE SANDWICHES
Make and share this Chicken - Artichoke Sandwiches recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 28m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Lightly spread pesto on one side of each bread slice.
- Top slices with prosciutto, artichoke slices, red pepper strips, and chicken strips.
- Place sandwiches on a large foil lined cookie sheet.
- Cover loosely with foil.
- Bake about 8 minutes or till nearly heated through.
- Uncover sandwiches and sprinkle with cheese.
- Bake 4 to 5 minutes more or till cheese melts.
OPEN-FACED CHICKEN SANDWICHES WITH ARTICHOKE PESTO
Steps:
- 1. Preheat broiler to high. 2. Cut each chicken breast half in half lengthwise to form 2 cutlets. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done. 3. Combine artichokes, 3 tablespoons cheese, nuts, mayonnaise, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in a mini food processor; pulse until coarsely ground. 4. Place bread slices on a baking sheet; broil 1 minute on each side. Spread 2 1/2 tablespoons pesto on each slice. Slice chicken; place 3 ounces on each bread slice. Top evenly with remaining 5 tablespoons cheese and parsley.
Tips:
- Select High-Quality Ingredients: Start with fresh, high-quality ingredients to ensure the best flavor and texture in your open-faced chicken sandwiches. Use free-range, organic chicken breasts, ripe avocados, and flavorful pesto.
- Cook Chicken Perfectly: To achieve tender, juicy chicken, cook it over medium heat until it reaches an internal temperature of 165°F (74°C). Avoid overcooking, as this can result in dry, tough chicken.
- Use a Flavorful Pesto: The pesto is a key component that adds depth of flavor to the sandwiches. Choose a pesto made with fresh herbs, nuts, and a good quality olive oil. You can also make your own pesto using a food processor or blender.
- Toast the Bread: Toasting the bread adds a nice crunch and helps it hold up better under the toppings. You can toast the bread in a toaster, oven, or on a skillet.
- Assemble Carefully: When assembling the sandwiches, take care to layer the ingredients evenly and securely. This will prevent them from falling apart when you eat them.
Conclusion:
Open-faced chicken sandwiches with artichoke pesto are a delicious and versatile meal that can be enjoyed for lunch, dinner, or even as an appetizer. With their combination of tender chicken, creamy avocado, flavorful pesto, and crunchy bread, these sandwiches are sure to satisfy everyone at the table. Experiment with different types of bread, pesto, and toppings to create your own unique variations of this classic sandwich. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, open-faced chicken sandwiches with artichoke pesto are a perfect choice.
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