17 BEST OPEN-FACED SANDWICHES TO TRY FOR LUNCH
These open-faced sandwiches will be your new go-to lunches! From tuna melts to hot browns to avocado toast, there are so many delicious possibilities.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an open-faced sandwich in 30 minutes or less!
Nutrition Facts :
OPEN-FACE BBQ CHICKEN MELTS
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
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 SANDWICHES
These uniquely flavored chicken sandwiches, with their sweet-tangy-tart combo of ingredients, are absolutely delectable. "Enjoy this recipe as it is or, even better, use a panini press and fix it as a normal sandwich-it works fabulously." -Christina Falco Covington, Louisiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, gently combine the first 10 ingredients. Place bread slices on a baking sheet; spritz with butter-flavored cooking spray. Broil 4 in. from the heat for 2-3 minutes or until golden brown., Spread preserves over untoasted sides of bread slices. Top each with 2/3 cup chicken salad and a slice of cheese. Broil 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 381 calories, Fat 12g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 780mg sodium, Carbohydrate 46g carbohydrate (12g sugars, Fiber 3g fiber), Protein 28g protein.
OPEN-FACED CHICKEN SALAD MELT
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.
SMOTHERED CHICKEN SANDWICH
These open-face chicken sandwiches are topped with chicken, stuffing and gravy. Serve with peas-and prepare for compliments!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Cook chicken in large nonstick skillet sprayed with cooking spray 3 min. on each side. Add gravy; cook 5 min. or until chicken is done (165ºF). Meanwhile, mix stuffing mix and water.
- Spoon stuffing over chicken; cover. Cook 5 min. or until stuffing is heated through.
- Top bread with chicken and gravy. Serve with peas.
Nutrition Facts : Calories 400, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 990 mg, Carbohydrate 46 g, Fiber 5 g, Sugar 7 g, Protein 35 g
OPEN FACED CHICKEN SANDWICHES
I saw the thread about favorite sandwiches and wanted to share one that my family thoroughly enjoys!
Provided by Just Cher
Categories Lunch/Snacks
Time 30m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in saucepan over low heat.
- Add flour, stirring until smooth.
- Cook 1 Minute stirring constantly.
- Gradually add milk, cook over medium heat and continue to stir until thickened and bubbly.
- Add salt and cheddar cheese, stirring till cheese melts.
- Place sliced chicken on toast and cover with sauce.
- Sprinkle with crumbled bacon and grated parmesan cheese.
- Bake at 400 degrees for 10 minutes.
Nutrition Facts : Calories 653.8, Fat 43.6, SaturatedFat 18.2, Cholesterol 160.1, Sodium 1155.2, Carbohydrate 19.4, Fiber 2.1, Sugar 1.7, Protein 44.7
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