Open Face Chicken And Mushroom Sandwiches Recipes

OPEN-FACE MUSHROOM SANDWICHES WITH PECORINO SALSA VERDE

Steps:

• Special equipment
• Six-eight 10" metal skewers or bamboo skewers, soaked (optional)
• Pecorino salsa verde
• Toss shallots, vinegar, red pepper flakes, and black pepper in a small bowl to combine; lightly season with salt (the Pecorino will add some saltiness, so bear that in mind). Let sit 3 minutes.
• Meanwhile, very thinly slice Pecorino into tiles with a knife (irregular pieces are okay).
• Add Pecorino, herbs, and oil to pickled shallots and toss gently to combine. Taste and season with more salt if needed; set aside.
• Mushrooms and assembly
• Prepare a grill for medium-high heat; clean grate. Working one at a time, set mushrooms on their sides and slice lengthwise ¼" thick to make 3-4 planks per mushroom, depending their size. If your mushrooms are particularly small or you are using crimini, slice ½" thick and thread onto skewers to keep them from falling through grate.
• Using some of the oil, brush cut sides of mushrooms and transfer to a large bowl or arrange on a rimmed baking sheet if skewered. Lightly brush both sides of each slice of bread with remaining oil and transfer to a platter.
• Press each slice of bread down across grate for even contact and grill until browned with some lightly charred spots, about 2 minutes per side. The goal is a crunchy exterior with a still chewy center. Transfer bread back to platter.
• Brush grate to clean. If using a gas grill, turn heat down to medium. A charcoal grill should be at the tail end of medium-high and headed toward medium at this point, but wait a few minutes if needed. Grill mushrooms, turning halfway through and moving around as needed to avoid flare-ups, until golden all over with lightly charred edges, 6-8 minutes for small pieces and 8-10 minutes for large ones. Return to bowl (slide off of skewers if needed). Add Pecorino salsa verde and toss to combine. Spoon mushroom mixture over grilled bread.

OPEN-FACE CHICKEN AND MUSHROOM SANDWICHES

Steps:

• Tear off a 36 x 18-inch piece of heavy-duty foil; fold in half to make an 18-inch square.
• Place asparagus in center of foil; drizzle with 1 teaspoon of the oil and sprinkle lightly with salt and coarsely ground pepper.
• Bring up opposite edges of foil and seal with a double fold.
• Fold remaining edges to completely enclose asparagus, leaving space for steam to escape; set aside.
• Brush chicken and mushrooms with remaining oil; sprinkle lightly with salt and pepper.
• For a charcoal grill, place chicken, mushrooms, and foil packet with asparagus on the rack of an uncovered grill directly over medium coals.
• Grill for 12 to 15 minutes or until mushrooms are tender and an instant-read thermometer inserted in chicken registers 170-176F, turning chicken and mushrooms once (For a gas grill, preheat grill. Reduce heat to medium. Place chicken, mushrooms, and foil packet on grill rack over heat. Cover; grill as above.).
• Remove chicken, mushrooms, and foil packet from grill; slice mushrooms.
• Toast bread slices on grill rack for 1 to 2 minutes, turning once; spread one side of each with cream cheese.
• On serving plates stack half of the bread slices, spread side up, chicken, remaining bread, mushrooms and asparagus.

OPEN-FACED CHICKEN SANDWICHES

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.