Open Faced Chicken And Artichoke Ciabatta Sandwiches Food
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 AND ARTICHOKE CIABATTA SANDWICHES
You can easily turn this hearty, pizza-like creation into a vegetarian treat by omitting the chicken. Plus you can assemble it ahead of time and bake when ready.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees F. Slice loaf in half horizontally. Place halves on baking sheet
- Mix chicken, Parmesan, mayonnaise, artichokes, and pepper in medium bowl. Top bread evenly with chicken mixture. Arrange tomatoes over chicken mixture and top with cheese.
- Bake 15 minutes or until cheese is melted and sandwich is hot. Cut each crosswise in half.
Nutrition Facts : Calories 753.6 calories, Carbohydrate 74.3 g, Cholesterol 99.1 mg, Fat 30.7 g, Fiber 6.2 g, Protein 43.2 g, SaturatedFat 13.4 g, Sodium 1722.8 mg, Sugar 3.8 g
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