Open-Faced Chicken Salad Sandwich

Step 1 · Pan-fry bread

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

• Sourdough Bread
• Olive Oil, for pan-frying the bread

Step 2 · Cook chicken

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

• Lemon, for cooking the chicken
• Salt, to taste
• Black Pepper, to taste

Step 3 · Mix salad

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

• 0.5 tablespoonDijon Mustard
• 1 large cloveGarlic, grated
• Salt, to taste
• Black Pepper, to taste
• 2 tablespoonsMayonnaise, heaping
• Honey, a small drizzle

Step 4 · Assemble sandwich

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

• Lettuce, shredded, for topping