When you start with roasted chicken, the possibilities are endless!
This open-faced chicken sandwich pops in flavor thanks to a unique topping: roasted tomatoes. Roasted tomatoes aren’t just delicious—they’re also loaded with nutrients and a great source of vitamin C and antioxidants.
Top this easy, open-faced chicken sandwich with fresh basil, another superfood that’s high in antioxidants and may reduce body inflammation.
Enjoy with a side salad for a simple supper.
Prep Time: 10 minutes
Total Time: 25 minutes
- 1 pint cherry or grape tomatoes
- 4 cloves garlic
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt and extra for garnish
- ¼ teaspoon cracked black pepper
- 1 tablespoon balsamic vinegar
- 4 large slices whole-grain bread, toasted
- 1 cup shredded roasted chicken
- 6 ounces fresh mozzarella, sliced
- 1 cup fresh basil, torn
1. Place one oven rack in the middle of the oven and another at the top. Preheat oven to 425 degrees.
2. Toss tomatoes and garlic cloves with olive oil, salt, and black pepper in a medium broiler-safe baking dish (or small baking sheet), and roast for 10 minutes. Remove from the oven and add vinegar; stir to combine. Return to oven and cook until tomatoes begin to pop and skins become golden-brown, about 25 minutes.
3. Place bread on a baking sheet and spread one clove garlic (from roasted tomatoes) on top of each slice. Divide chicken evenly among toasts. Top with tomatoes and mozzarella slices. Bake until cheese is melted, and chicken is warm, about 10 minutes.
4. Set oven to broil and transfer toasts to top rack. Broil until cheese begins to turn golden-brown and bubbly, about 3 minutes.
5. Garnish with fresh basil and salt before serving.
Published on 12/22/22
Photo credit: Sara Haas