Chicken And Mushroom Open Face Melt With Bbq Mayo 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-FACE BBQ CHICKEN MELTS



Open-Face BBQ Chicken Melts image

Open-face sandwiches deliver more flavor and more melty cheese. (No top bread getting in the way!) You can feed a crowd with these sandwiches, just like my grandma did with her eight kids!

Provided by Gabriela Rodiles

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 14

8 slices sourdough bread
1/2 cup plus 2 tablespoons mayonnaise
Kosher salt and freshly ground black pepper
3/4 cup ketchup
3 tablespoons whole grain mustard
4 tablespoons honey
4 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce
3 cups shredded chicken (from 1 rotisserie chicken)
8 ounces pepper jack cheese, shredded
8 ounces red cabbage (about 1/4 small head), thinly sliced
4 ounces green cabbage (about 1/8 small head), thinly sliced
Dill pickle spears, for serving

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.

OPEN-FACED CHICKEN SALAD MELT



Open-Faced Chicken Salad Melt image

Provided by Elena Besser

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

1/2 cup white wine vinegar
4 teaspoons granulated sugar
Kosher salt
1 red onion, thinly sliced
1 rotisserie chicken
1 cup mayonnaise
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 lemon
Freshly ground black pepper
1 stalk celery, diced
3 ciabatta rolls
1 tablespoon olive oil
1 cup Cheddar cheese, grated

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.

CHICKEN MUSHROOM MELTS



Chicken Mushroom Melts image

Found this in Taste of Home (also one of my favorites)This is something I plan to make real soon. If you make this before me please let me know what you think. They stated it made a great appetizier as well as a quick meal on a busy weeknight.

Provided by Britt Os sweetie pie

Categories     Poultry

Time 30m

Yield 16-18 serving(s)

Number Of Ingredients 9

1 1/4 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
1 lb medium fresh mushrooms, quartered
1 tablespoon vegetable oil
1 1/2 teaspoons soy sauce
1/2 cup heavy whipping cream
1/4 cup butter, soften
3 garlic cloves, minced
16 slices French bread (1-inch thick)
1 1/2 cups shredded cheddar cheese

Steps:

  • In a large skillet over mediu heat, cook chicken and mushrooms in oil for 5 minutes. Stir in soy sauce, cook 7 minutes longer. Stir in cream, simmer for 4 - 5 minutes or until sauce is thickened (do not boil).
  • In a small bowl combine butter and garlic; spread over bread. Place buttered side up on an ungreased baking sheet. Broil 4 - 6" from the heat for 2 - 3 minutes.
  • Top each slice with 1/4 cup chicken mixture. Sprinkle with cheese. Broil for 1 - 2 minutes or until the cheese is melted.

CREAMY BARBECUE CHICKEN WITH MUSHROOMS



Creamy Barbecue Chicken with Mushrooms image

Bring your barbecue to the next level with our Creamy Barbecue Chicken with Mushrooms recipe. Sour cream adds to this scrumptious dish's comfort food appeal.

Provided by My Food and Family

Categories     Home

Time 32m

Yield Makes 4 servings.

Number Of Ingredients 7

2 Tbsp. butter or margarine, divided
4 small boneless skinless chicken breasts (1 lb.)
1 pkg. (8 oz.) mushrooms, sliced
1 small onion, sliced, separated into rings
3/4 cup sour cream
2 Tbsp. KRAFT Original Barbecue Sauce
1 tsp. chopped fresh parsley

Steps:

  • Melt 1 Tbsp. of the butter in large skillet on medium-high heat. Add chicken; cook 5 to 7 min. on each side or until cooked through (165ºF). Remove chicken from skillet to serving platter, reserving drippings in skillet; cover chicken to keep warm.
  • Add remaining 1 Tbsp. butter, the mushrooms and onions to skillet; cook and stir 5 min. or until onions are crisp-tender. Reduce heat to low.
  • Stir in sour cream and barbecue sauce until well blended; cook 2 min. or until heated through, stirring occasionally. Spoon over the chicken; sprinkle with parsley.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g

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