Everyone loves eating anything BBQ, especially during the summer. I haven’t made this in a while, but have been thinking of making it on a rainy day. This summer we have seen a lot of rain. This open faced BBQ Chicken Sandwich on a baguette is perfect for those rainy summer days. You still get to eat some summer food without having to go grill in the pouring rain!

Although you can add anything you have to this open faced BBQ chicken sandwich, it is perfect to use leftover chicken and corn.

I came up with this open faced BBQ chicken Sandwich on baguette recipe, last minute. My original plan was to make a Homemade BBQ Pizza but my local Target did not have any Naan and so I purchased 2 mini loafs of baguettes, instead.  It made about 2 1/2 servings for a total of 6 slices.

How To Prepare:

• Turn the oven on 375 degrees and let the loaf warm up and get crusty for about 8 minutes.  
• 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 set aside.  Mix 1/2 of cup or a little more of the BBQ sauce with the chicken.  
• Once the baguette is done add the BBQ chicken mixture to both slices of baguette.  
• Then layer the corn, jalapenos and shallot mixture over the chicken.  Generously add your shredded cheese evenly over the baguettes.  
• With your oven set to 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 enjoy this yummy recipe!