Open Faced Chicken And Artichoke Ciabatta Sandwiches Food

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OPEN-FACED CHICKEN SALAD SANDWICHES



Open-Faced Chicken Salad Sandwiches image

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

3 cups cubed cooked chicken breast
3 celery ribs, finely chopped
1 cup fat-free mayonnaise
1 small onion, finely chopped
1/2 cup dried cranberries
1/4 cup chopped pecans
2 tablespoons white wine vinegar
2 tablespoons Creole mustard
1 tablespoon lemon juice
1/4 teaspoon pepper
6 slices sourdough bread
Butter-flavored cooking spray
3/4 cup sugar-free apricot preserves
6 slices Brie cheese (1/2 ounce each)

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



Open Faced Chicken and Artichoke Ciabatta Sandwiches image

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

1 loaf Archer Farms™ Rustica ciabatta bread
2 (7.5 ounce) jars marinated artichoke hearts, drained and chopped
1 cup chicken, chopped cooked (from an Archer Farms™ rotisserie chicken)
¼ cup grated Parmesan cheese
¼ cup mayonnaise
⅛ teaspoon pepper
2 plum tomato (blank)s roma plum tomatoes, sliced
1 cup shredded Jarlsberg or Swiss cheese

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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