Open Face Chicken Sandwich W/Artichoke Pesto Recipe

Recipe By Slurrp

This open face chicken sandwich with artichoke pesto is a delicious and satisfying meal. The tender chicken is seasoned with herbs and spices, then grilled to perfection. The artichoke pesto adds a tangy and flavorful twist to the sandwich. Topped with fresh tomatoes and melted cheese, this sandwich is a crowd-pleaser. Serve it with a side of crispy fries or a green salad for a complete and satisfying meal.

4.8
27 Rating -
Rate
Non Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Open Face Chicken Sandwich W/Artichoke Pesto
plan
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ingredients serve

Ingredients for Open Face Chicken Sandwich W/Artichoke Pesto Recipe

  • 0.33 Boneless, Skinless Chicken Breasts
  • As required Salt And Pepper, To Taste
  • 0.17 teaspoon Garlic Powder
  • 0.17 teaspoon Dried Herbs
  • 0.67 Slices Of Bread
  • 0.17 cup Artichoke Hearts, Drained
  • 0.33 cloves Cloves Of Garlic
  • 1/25 cup Grated Parmesan Cheese
  • 0.17 tablespoon Lemon Juice
  • 0.33 tablespoon Olive Oil
  • as required Sliced Tomatoes
  • 0.17 cup Shredded Cheese

Directions: 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.
Nutrition
value
52
calories per serving
2 g Fat4 g Protein4 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    4g
  • Carbs
    4g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    4g
  • Protein
    4g
  • Fiber
    < 1g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    90mg
  • Iron
    < 1mg
  • Vitamin A
    58mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    7mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    10mg
  • Manganese
    < 1mg
  • Phosphorus
    69mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp