Open-Face BBQ Chicken Melts

Open-face sandwiches deliver more flavor and more melty cheese. (No top bread getting in the way!) You can feed a crowd with these sandwiches, just like my grandma did with her eight kids!
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 servings
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Ingredients

8 slices sourdough bread

1/2 cup plus 2 tablespoons mayonnaise

Kosher salt and freshly ground black pepper

3/4 cup ketchup

3 tablespoons whole grain mustard

4 tablespoons honey

4 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

2 teaspoons hot sauce

3 cups shredded chicken (from 1 rotisserie chicken)

8 ounces pepper jack cheese, shredded

8 ounces red cabbage (about 1/4 small head), thinly sliced

4 ounces green cabbage (about 1/8 small head), thinly sliced

Dill pickle spears, for serving

Directions

  1. Preheat the oven to 450 degrees F.
  2. Spread both sides of each slice of bread with 1/2 cup of the mayonnaise, dividing evenly, and place on a baking sheet. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper and bake until the bread is crispy and the mayonnaise is starting to bubble up and turn a light golden brown, about 11 minutes.
  3. Meanwhile, whisk the ketchup, mustard, 3 tablespoons of the honey, 2 tablespoons of the vinegar, the Worcestershire sauce, 1 teaspoon of the hot sauce, 1/2 teaspoon salt and a generous amount of pepper (10 to 15 grinds) together in a medium bowl until smooth. Reserve 1/4 cup sauce, then fold the chicken into the remaining sauce in bowl and toss to coat well.
  4. Top each piece of bread with a heaping 1/4 cup chicken mixture and about 1/4 cup shredded cheese. Return to the oven and bake until the cheese is melted, chicken is heated through and bread has turned golden brown, 7 to 8 minutes.
  5. Meanwhile, combine the red and green cabbage with the remaining 2 tablespoons mayonnaise, 2 tablespoons vinegar, 1 tablespoon honey and 1 teaspoon hot sauce in another medium bowl. Add 1/2 teaspoon salt and a few grinds of black pepper and toss until cabbage is evenly coated.
  6. Drizzle the reserved sauce over the sandwiches and serve with the cabbage slaw and a dill pickle. 
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