I don’t know about you, but Wednesday nights were one of the busiest nights of the week at my house when I was growing up.
Between church youth group, dance, and DJ’ing (yeeeah, my older brother was a DJ at our high school’s onsite radio station – bahaha! Oh dear God, so was I. Definitely repressed that memory until just now.) my brothers and I had to be fed and out the door by 5:30pm at the latest every Wednesday night.
As such, dinners that evening were usually super quick and easy. No time to waste when the Lord (or Alanis Morisette circa 1997) was calling! I can recall many a Sloppy Joe, Chicken Salad, or Pasta Bake being served on those hectic nights, when time was of the essence.
These days, it’s much of the same. Regrettably, all the crap Ben and I tell ourselves we’ll do Monday or Tuesday usually gets put off until Wednesday – as neither of us want to do anything on Thirsty Thursday or Friday Funday – and as soon as we’re done working and eating dinner, we’re out the door running errands, cleaning the house, and, in general, being responsible adults.
Blerg.
For those of you in a similar situation, try whipping up Open Face Chicken Caprese Sandwiches for a quick and easy dinner on a hectic Wednesday (or any weekday) night. They’re incredibly delicious, filling, and, best of all, ready in just 15 minutes.
Plus they’re covered in melted cheese!
I am a sucker for caprese anything, and I love how the addition of sauteed chicken in these sandwiches gives the classic caprese combo of tomato, basil, and cheese a filling and satisfying oomph.
Start the Open-Face Chicken Caprese Sandwiches by seasoning chicken breasts cut into strips with salt & pepper.
Saute the strips on a non-stick sprayed skillet over medium-high heat for about 3-4 minutes a side, or until the chicken is no longer pink in the center.
Remove the chicken to a plate and set it aside.
Meanwhile, slice up some bread for the base of the sandwich. You want something hearty like a crusty baguette or loaf of French bread, which is what I used.
Slice the bread at an angle, then lightly butter 2 slices per person, and toast them under the broiler until they’re just barely golden brown along the edges.
While the bread’s toasting, slice up a couple of juicy tomatoes.
I used vine-ripened tomatoes, but you could use roma, beefsteak – or really anything you’ve got on hand. Next, slice up the cheese.
Now, mozzarella is what’s usually used in caprese salads, etc, but I had fontina on hand which is mild in flavor like mozz, plus I love how it melts. Feel free to use either! Slice as thin or as thick as you like, too.
Once the bread is toasted, layer on the sauteed chicken and tomato slices.
Then top with torn fresh basil, and finish with the cheese.
Pop the pieces back under the broiler until the cheese melts and the fillings are warm, then crack some black pepper on top.
Check your watch, ’cause that’s it!
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Open-Face Chicken Caprese Sandwiches
Description
Open Face Chicken Caprese Sandwiches are delicious, filling, and ready in just 15 minutes!
Ingredients
- 2 small chicken breasts (or 1 large breast)
- salt & pepper
- 4 slices French or country-style bread
- softened butter
- 2 vine-ripened tomatoes, cut into 1/4" slices
- 4-5 fresh basil leaves, torn into small pieces
- 2oz fontina or mozzarella cheese, cut into slices
Directions
- Season chicken with salt & pepper on both sides, then saute in a non-stick sprayed skillet over medium-heat until chicken is no longer pink in the center, about 3-4 minutes a side. Remove to a plate, and set aside.
- Position oven rack in the second slot under the broiler, about 6-7 inches away from the heat. Lightly butter one side of each bread slice, then place on a foil-lined baking sheet. Broil until golden brown around the edges.
- Place cooked chicken on top of toasted bread slices, then top with tomatoes, basil, and cheese. Place back under the broiler until cheese is melted. Crack black pepper over the top, then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
15 Minute Open Faced Chicken Caprese Sandwiches « Truffles Magazine 05.21.2012
[…] Â photo source […]
Peggy 05.20.2012
I think every day of the week is crazy busy for us nowadays! This sandwich sounds like a definitely winner in my book though =)
Link love (Powered by creative envy and blue cheese) | Musings of an Abstract Aucklander 05.20.2012
[…] finally, Iowa Girl Eats whips up some open faced chicken caprese sandwiches -36.867000 174.767000 Share this:StumbleUponPrintFacebookEmailDiggTwitterRedditLinkedInLike […]
Sisters Playing House 05.19.2012
Looks amazing! Glad I found your blog. I’m in Iowa too and have a blog. We actually did a sandwich similar to this the other day – but it’s a breakfast sandwich.
Come and look: http://sistersplayinghouse.blogspot.com/2012/05/delcious-breakfast-sandwich.html
Craziest day for us is Sunday; almost always have to do leftovers for lunch or something super fast because of when we get home from church.
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Lynn 05.18.2012
I bought the ingredients to try these this weekend. I notice that you cut your tomato side to side instead of bottom to top, any reason? Thanks!
Iowa Girl Eats 05.18.2012
Nope, no reason!
Kristin from MN 05.18.2012
I made these supper last night! Thanks for the recipe! The flavor was delicious!
Ally's Sweet & Savory Eats 05.18.2012
Oh yes…I’d eat these anyday of the week!
Angela @ Health, Happiness and Harmony 05.17.2012
What a great summer meal! Nothing like fresh, healthy ingredients!
Summer 05.17.2012
That looks delicious, I think I will drizzle a little balsamic vinaigrette on top of mine just to add a little something!
Meg 05.17.2012
you are the best! :) love this idea
Michelle @ Brown Eyed Baker 05.17.2012
LOVE caprese! Gorgeous idea of an open-faced sandwich.
kathleen 05.17.2012
this is one of those things where I am like “WHY DIDNT I THINK OF THIS!!!!” CAnt wait to try. My picky hubby will love!
Laura @ The Salty Kitchen 05.17.2012
Sandwiches? Yes, please. Tomatoes? Yes, yes, please. Basil? HAND IT OVER NOW!
This looks fantastic – thank you for the always interesting inspiration!
(Wednesdays were always our busiest night growing up, too. Lots of hamburger helper or Schwann’s man pizza pockets.)
Ryan @ Spicy Richmond 05.17.2012
LOVE LOVE LOVE caprese anything. Love quick and easy dinners even more!
Carrie @ Season It Already! 05.17.2012
How did you know my love for tomatoes? And Caprese? These are suddenly on the menu tonight! ;-)
Sara 05.17.2012
These look great! We had basically the same thing last night–pesto, chicken, mozz, and tomato paninis. It’s amazing how something so simple can be so delicious, especially on a gorgeous spring night.
Sarah 05.17.2012
OMG! These look delicious!!!! I would say Wednesday and Thursday because traffic is especially bad those days which puts me home 20-30 minutes late.. Ugh!