Open Faced Grilled Chicken Sandwich Recipe

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In this recipe, boneless, skinless chicken breasts are grilled, brushed with barbecue sauce, topped with sweet honey ham and melted provolone cheese, and are then placed on a slice of whole-grain bread and served as a tasty open-faced sandwich.
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Update Servings
  • 6 boneless, skinless chicken breast halves
  • barbecue sauce
  • salt and pepper, to taste
  • 6 slices honey ham
  • 6 slices provolone cheese
  • 1 whole grain bread loaf
  • olive oil for sprinkling on the bread
  • lettuce leaves
  • 6 slices tomato
Container: grill
10 mins
15 mins
25 mins
  • Preheat the grill to medium heat.
  • Place the chicken breasts on the grill, baste with your favorite barbecue sauce, and season with salt and pepper.
  • Cook for 15 minutes, turning once, or until the meat is no longer pink in the middle and the juices run clear.
  • During the last 5 minutes of cooking, top each breast with 1 slice of ham and then 1 slice of provolone cheese.
  • Close the lid and cook just long enough for the cheese to melt, approximately 3-5 minutes.
  • Slice a whole-grain bread loaf into 1-inch thick slices.
  • Drizzle the bread slices with olive oil and grill until toasted.
  • Top the bread with lettuce leaves and 1 slice of tomato.
  • Place one cooked chicken breast on each.
  • Serve warm.
  • You can serve the sandwich with extra barbecue sauce on the side if you wish.
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