Open Face Chicken And Mushroom Sandwiches Food

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.

17 BEST OPEN-FACED SANDWICHES TO TRY FOR LUNCH

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an open-faced sandwich in 30 minutes or less!

OPEN-FACE PORTABELLA SANDWICHES

Steps:

• Preheat broiler.
• Combine tomato, basil and salt in a small bowl,set aside.
• Clean mushrooms, cut off stems even with caps.
• Discard stems.
• Combine vinegar and oil, gently brush mixture over the mushrooms.
• Place mushrooms on the unheated rack of the broiler pan.
• Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
• Drain mushrooms on paper towels.
• Thinly slice mushrooms.
• Place bread on a baking sheet.
• Place under broiler for 2 to 3 minutes or till bread is heated through.
• To serve, top toasted bread with mushrooms slices and tomato mixture.
• If desired, top with cheese.

OLSMORGAS (OPEN-FACE MUSHROOM AND ONION SANDWICH)

Steps:

• Melt butter in a skillet and saute the onion until wilted.
• Add mushrooms and cook until light brown and a little crisped around the edges.
• Add salt and pepper.
• Spoon mixture onto bread.
• Sprinkle with parsley.

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.