Juicy grilled chicken and peppery arugula salad make for a tasty open-faced sandwich. As sandwiches go, I like mine with cheese, melted cheese. It just makes them better!
This sammy is a glorious combination of chicken, Gouda (there’s the cheese!) and a green salad. As much as I like cheese on a sandwich, I also like open-faced sanwiches. It feels very dinnery to eat (because you have the option of using a knife and fork), and you can get a heck-of-a-lot more piled on that one slice of bread.
You can buy grilled chicken in the prepared food section of your deli counter if you want a super fast dinner.
I actually used a panini maker, or countertop grill for the chicken. A grill pan like this one here, is also a great alternative to an outdoor grill during these winter months. I really like this grill pan because it doesn’t have a tall edge. I can use it for chicken, burgers and even kabobs because it doesn’t have the rim of a typical skillet. It’s cast iron, so follow directions for treating and cleaning it!
Also, if your bakery has a raisin walnut loaf–whooo-eeee that makes this sandwich good! I get in trouble when I buy this bread. I could eat the entire thing. Thus I create breakfast, lunch and dinner options using it! I love the crunch of nuts and savory-sweet burst from the raisins. A cranberry pecan loaf works too. Any type of fruit and nut combo your bakery might have will work.
- 4 small 4 to 5 oz each boneless, skinless chicken breasts
- 1 tbsp grainy Dijon mustard
- 1½ tbsp red wine vinegar
- ½ cup apricot preserves
- 4 slices crusty whole-grain bread or raisin-nut bread
- 6 oz gouda sliced
- 4 cups 3 oz arugula
- ½ red onion thinly sliced
Season chicken with salt, pepper and drizzle with olive oil; grill on grill pan or grill press until completely cooked, 5 to 6 min.
Heat oven to 375°F. For the dressing stir together mustard, vinegar and preserves; season to taste with salt and pepper; set aside. Toast bread in toaster or oven. On a baking sheet, arrange cheese on toast and place one piece of chicken on top. Cook in oven until cheese begins to melt, about 4 min.
Combine arugula and onion and toss with some of the dressing. Place sandwiches on plates, top with salad and drizzle generously with remaining dressing.
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Recipe Tara Bench and Vanessa Seder
Photography Rita Maas
Prop Styling Tiziana Agnello
Food Styling Anne Disrude