Open-Face Chicken Salad Sandwich

I’ve held onto and been drooling over the anticipation of this recipe since I came across it in the September issue of Better Homes and Gardens.  Although I executed the recipe as it was created by BHG and as it is written below, I would increase the amount of grapes from 1/2 cup to 1 cup as they add great juicy flavor to the sandwich overall.

Prep Time          2 Minutes
Cook Time        15 Minutes
Makes                4 Servings


2 tbsp olive oil
14 oz chicken tenders
2 cups seedless red grades, halved
6 cups fresh baby spinach
2 tbsp red wine vinegar
1 18 inch loaf baguette-style French bread
4 oz provolone cheese, thinly sliced


1.  Preheat oven to broil.  Line a baking pan with aluminum foil; lightly brush with olive oil.

2.  Place chicken tenders and halved grapes in a single layer in the pan.  Drizzle with remaining olive oil.  Lightly sprinkle with salt and pepper.  Broil 2 to 3 inches from the top of the oven for 10-15 minutes until the chicken is cooked through.

3.  In a large bowl, toss spinach, chicken, grapes, pan juices, and red vinegar.

4.  Cut baguette into 4 equal portions.  Slice each portion open but still keeping both halves attached.  Top with provolone and broil 2 minutes to melt the cheese.

5.  Top baguette and cheese with the chicken salad mixture to create a makes-me-feel-like-I’m-back-in-Italy sandwich.


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