Open Faced BBQ Sandwich

Blog #35:

I just made this open faced sandwich last night and am craving it again!  I wanted to make a quick dinner and wanted to use some left over corn on the cob as well.  I ended up mixing a few things I just had a little left of.

My plan was to make a Homemade BBQ Pizza but my local target did not have any and so I purchased 2 mini loafs of baguettes.  It made about 2 1/2 servings 6 slices.


Here is what you need:

  • 1 baguette sliced, halved
  • 1 lb of cooked chicken, cut into small pieces
  • 1 cup of BBQ sauce
  • 1 tbs of diced shallots
  • 1/4-1/2 cup of shredded cheese (cheddar or Mexican blend)
  • 1/4 cup of sliced Scallions
  • 3 ears of corn, sliced off the cob
  • 1/2 a jalapeño diced
  • 2 tbs of coconut oil or any oil




Turn the oven on 375 degrees and let the loaf warm up and get crusty for about 8 min.  In the meantime, heat up your coconut oil and add the corn, jalapeños and shallots to a pan for about 3 minutes; until shallots are transparent and the corn and jalapeños are heated through.  Turn the heat off and put the pan aside.  Mix 1/2 of cup or a little more of the BBQ sauce with the chicken.  Once the loaf is done add the BBQ chicken mixture to both slices of baguette.  Then layer the corn, jalepenos and shallot mixture over the chicken.  Generously add your shredded cheese evenly over the baguettes.  With your oven on HI Broil heat the open faced sandwich until the cheese melts; about 2 minutes.  Lastly, remove the sandwich from the oven and drizzle the remaining BBQ sauce over the sandwich and add the sliced scallions.

I cut mine up into 3 slices each.  You could have this as a meal or make a ton and cut into thinner slices to serve as appetizers!

I hope you enjoyed this yummy recipe!


❤ Azilde





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