Open-faced Thanksgiving Chicken Sandwich

    50 mins

    This special sandwich has elements of the American thanksgiving meal. Roasted chicken meat, instead of turkey, sits atop toasted bread with herbed stuffing and then dressed with cranberry sauce.

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    Serves: 4 

    • 1 French loaf,
    • 350 g fresh-roasted chicken breast slices, warmed
    • For the stuffing
    • 1 onion, chopped
    • 1 green apple, peeled and chopped
    • 1 celery stalk, chopped
    • 1 cup (250 ml) chicken stock, preferably homemade
    • 1 ½ tsp finely chopped fresh thyme or 1 tsp dried
    • ¼ tsp dried mixed herbs
    • For the dressing
    • ⅓ cup (40 g) sweetened dried cranberries
    • ¼ cup (60 ml) chicken stock, preferably homemade
    • 1 ½ tbsp balsamic vinegar
    • 1 tbsp honey
    • 1 tbsp extra virgin olive oil
    • 2 tsp grated orange zest

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat the grill to moderate. Cut four 1 cm slices of bread on the diagonal and toast on one side until golden, about 2 minutes. Tear the remaining bread into 1 cm pieces (you need 4 cups).
    2. To make the stuffing, lightly coat an ovenproof frying pan with cooking spray and set over a medium–high heat. Sauté the onion, apple and celery for about 5 minutes or until soft. Add the chicken stock, thyme, dried mixed herbs and bread pieces. Cook, stirring, until heated through, about 4 minutes. Transfer the pan to under the grill and grill for about 3 minutes or until the top is browned. Stir the browned parts under and grill for 3 minutes more.
    3. Meanwhile, to make the dressing, combine the cranberries, chicken stock, vinegar, honey, oil and orange zest in a small saucepan over a medium–high heat. Bring to a simmer and cook, stirring, for 1 minute, then remove from the heat.
    4. For each sandwich, place a piece of toast on a plate, toasted-side down. Spoon some of the stuffing on top and cover with chicken slices. Drizzle with the warm dressing.

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