Open-faced chicken sandwiches

Open-faced chicken sandwiches


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This is a special chicken sandwich made from tender slices of freshly roasted chicken, smothered with a flavoursome cranberry dressing and topped with a light herbed ‘stuffing’.

Elaine Russell

Serves: 4 

  • 1 French bread stick, about 225 g
  • 350 g fresh-roasted chicken breast slices, warmed
  • For the stuffing
  • 1 onion, chopped
  • 1 green apple, peeled and chopped
  • 1 celery stalk, chopped
  • 1 cup (250 ml) chicken stock, preferably homemade
  • 1 ½ tsp finely chopped fresh thyme or 1 tsp dried
  • ¼ tsp dried mixed herbs
  • For the dressing
  • ⅓ cup (40 g) sweetened dried cranberries
  • ¼ cup (60 ml) chicken stock, preferably homemade
  • 1 ½ tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp extra virgin olive oil
  • 2 tsp grated orange zest

Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Preheat the grill to moderate. Cut four 1 cm slices of bread on the diagonal and toast on one side until golden, about 2 minutes. Tear the remaining bread into 1 cm pieces (you need 4 cups).
  2. To make the stuffing, lightly coat an ovenproof frying pan with cooking spray and set over a medium–high heat. Sauté the onion, apple and celery for about 5 minutes or until soft. Add the chicken stock, thyme, dried mixed herbs and bread pieces. Cook, stirring, until heated through, about 4 minutes. Transfer the pan to under the grill and grill for about 3 minutes or until the top is browned. Stir the browned parts under and grill for 3 minutes more.
  3. Meanwhile, to make the dressing, combine the cranberries, chicken stock, vinegar, honey, oil and orange zest in a small saucepan over a medium–high heat. Bring to a simmer and cook, stirring, for 1 minute, then remove from the heat.
  4. For each sandwich, place a piece of toast on a plate, toasted-side down. Spoon some of the stuffing on top and cover with chicken slices. Drizzle with the warm dressing.

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