If you're craving a simple, gluten-free lunch, this easy open-faced chicken sandwich recipe is just what you need. Made with tender shredded chicken, melted mozzarella, and a tangy touch of Dijon mustard, this recipe hits all the right notes for a satisfying meal. Whether you're a fan of hot open-faced sandwiches or prefer something on the lighter side, this recipe can be adjusted to suit your taste. Bonus tip: This recipe is perfect for meal prep—cook the chicken ahead of time and assemble your sandwiches in a flash!
Check out my guide on gluten-free baking without xanthan gum here.
Key Ingredients
- Gluten-Free Bread: The foundation of any open-faced sandwich. Choose a sturdy gluten-free bread that toasts well.
- Cooked Chicken Breast: Shredded chicken adds a hearty, protein-rich base. You can prepare it in advance for quicker assembly.
- Mozzarella Cheese: Melts beautifully and brings a rich, creamy flavor to the sandwich.
- Dijon Mustard: Adds a tangy kick and enhances the overall flavor.
- Tomato Slices: A juicy topping that balances the richness of the cheese and chicken.
- Blue Cheese (Optional): For those who love bold flavors, a sprinkle of blue cheese crumbles can add depth.
How to Make an Easy Open-Faced Chicken Sandwich
Step-by-Step Guide
- Preheat the oven: Set your oven to 350°F (175°C).
- Toast the gluten-free bread: Place 4 slices of gluten-free bread on a baking sheet lined with parchment paper. Toast in the oven for 5 minutes, then flip and bake for another 5 minutes until golden.
- Spread mustard: Remove the bread from the oven and spread a thin layer of Dijon mustard on each slice.
- Assemble the sandwich: Add shredded chicken, blue cheese crumbles (optional), sliced tomatoes, and top with mozzarella cheese.
- Melt the cheese: Return the assembled sandwiches to the oven for 10 minutes, or until the mozzarella melts and turns bubbly.
- Serve and enjoy: Garnish with freshly ground black pepper and serve with a green salad or chips.
Check out my recipe for 3-ingredient strawberry frozen yogurt for dessert.
Recipe Tips
- Make Ahead: You can prepare the chicken 1–2 days in advance. Store it in the refrigerator in an airtight container, and it will be ready when you need it.
- Ingredient Variations: If you're not a fan of blue cheese, feel free to use feta or stick with mozzarella for a milder flavor.
- Pairings: This sandwich pairs well with a simple green salad dressed with vinaigrette or a side of chips for added crunch.
- Storage: Leftover sandwiches can be stored in the refrigerator for up to 2 days, though they are best enjoyed fresh.
Learn more about gluten-free baking without xanthan gum here.
FAQs
Can I use a different type of cheese?
A1: Absolutely! While mozzarella melts beautifully, you can also try provolone, gouda, or even a sharp cheddar for a different flavor profile.
Toasting the bread in the oven before adding the toppings helps create a crispy base, which prevents sogginess from the chicken and tomatoes.
Yes! Leftover rotisserie chicken works perfectly for this recipe and can save you even more time during preparation.
Easy Open-Faced Chicken Sandwich Recipe
Equipment
- Knife for slicing
Ingredients
- 2 cooked chicken breasts shredded
- 4 slices gluten-free bread
- ½ cup shredded mozzarella cheese
- Blue cheese crumbles optional
- 1 tomato sliced
- Dijon mustard
Instructions
- Preheat the oven to 350°F.
- Toast the bread for 10 minutes, flipping halfway through.
- Spread Dijon mustard on the toast, then top with chicken, blue cheese, tomato, and mozzarella.
- Bake for 10 minutes until the cheese melts.
- Serve with salad or chips.
