Chipotle BBQ Open Face Chicken Sandwiches

10m
Prep Time

15m
Cook Time

25m
Ready In

Recipe: #2264

November 09, 2011

Categories: Side Dishes, Snacks, Chicken, Cheese, Mushrooms, Onions Cinco de Mayo, Game/Sports Day, July 4th, Picnic, Oven Bake, more

recipe by:
Kchurchill5

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recipe by:
Kchurchill5

"Perfect for leftover chicken. Add a few vegetables, a spicy BBQ sauce, chicken, and of course "gooey" mozzarella cheese; and you have a perfect lunch, snack or a light dinner. I love to serve this with a bowl of soup for a quick easy dinner."

Original is 4 servings

Metric US

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Step by Step Method

Step 1

Baguette ... Toast the baguettes until golden brown. Set to the side, they don't need to be warm.

Step 2

Chicken, Onions and Mushrooms ... In a medium size saute pan, add the olive oil and bring to medium high heat. Add the onion and mushrooms and saute until tender and golden brown; about 5-8 minutes. Season with salt and pepper. Add in the chicken (sliced or diced) and cook another minute or two, just to warm the chicken. Then transfer to a small bowl and set to the side.

Step 3

BBQ Sauce ... Add the BBQ sauce, honey, chipotles and garlic to a small bowl and mix well.

Step 4

Sandwich ... Top the toasted baguette with a tablespoon of the BBQ sauce, then the chicken, onions and mushrooms. Finish with 2 slices of cheese per sandwich - I used mozzarella, but provolone is a great substitute or even monterey jack or swiss.

Step 5

Broil ... Broiler on, second shelf down. You don't want the cheese or sandwich to burn, and you want the sandwich to warm up a bit. Five (5) to 7 minutes until the cheese is melted.

Step 6

Serve ... Just ENJOY! Serve this for lunch, cut into small bites for an appetizer, or make as 1 large baguette and cut into serving sizes for family style - it is a very flexible recipe. I love this sandwich and a bowl of soup for dinner.