Open Face Chicken Sandwich W/Artichoke Pesto Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.Season the chicken breasts with salt, pepper, garlic powder, and dried herbs.
• STEP 3.Grill the chicken for 6-8 minutes per side, or until cooked through.
• STEP 4.While the chicken is grilling, prepare the artichoke pesto. In a food processor, combine artichoke hearts, garlic, Parmesan cheese, lemon juice, and olive oil. Blend until smooth.
• STEP 5.Toast the bread slices until golden brown.
• STEP 6.Spread a generous amount of artichoke pesto on each slice of bread.
• STEP 7.Place a grilled chicken breast on top of each slice of bread.
• STEP 8.Top with sliced tomatoes and sprinkle with shredded cheese.
• STEP 9.Place the sandwiches under the broiler for a few minutes, or until the cheese is melted and bubbly.
• STEP 10.Serve the open face chicken sandwiches with a side of fries or a green salad.

Cooking Tips

• You can use boneless, skinless chicken thighs instead of chicken breasts if you prefer.
• Feel free to add other toppings such as avocado, bacon, or lettuce to customize your sandwich.
• If you don't have a grill, you can cook the chicken in a skillet on the stovetop.
• Leftover artichoke pesto can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the sandwiches in a preheated oven at 350掳F for about 10 minutes, or until heated through.
• Serve the sandwiches as a main dish for lunch or dinner, or cut them into smaller pieces and serve as appetizers.