Open-Faced Chicken Salad Sandwich
  • Lunch

Open-Faced Chicken Salad Sandwich

Open-faced sandwich with crunchy shredded lettuce. Cooked chicken can be freshly made or leftover.

~30 min

Ingredients

  • Sourdough Breadto taste
  • Olive Oil, for pan-frying the breadto taste
  • Lemon, for cooking the chickento taste
  • Salt, to tasteto taste
  • Black Pepper, to tasteto taste
  • Dijon Mustard0.5 tablespoon
  • Garlic, grated1 large clove
  • Mayonnaise, heaping2 tablespoons
  • Honey, a small drizzleto taste
  • Lettuce, shredded, for toppingto taste

Instructions

  1. Pan-fry bread

    Pan-fry the sourdough bread in olive oil until crisp and golden.

  2. Cook chicken

    Cook the chicken with lemon, rosemary, salt, and pepper until done, then cube it.

  3. Mix salad

    Mix the cubed chicken with red onion, Dijon mustard, grated garlic, salt, pepper, mayonnaise, and a small drizzle of honey.

  4. Assemble sandwich

    Pile the chicken salad onto the toasted sourdough and top with shredded lettuce for crunch.

Start Cooking