open faced bbq chicken sandwich blog

Open Faced BBQ Chicken Sandwich On Baguette

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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!

Open Faced BBQ Sandwich

Recipe by Azilde ElizabethCourse: AppetizersCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

13

minutes
Total time

28

minutes

Make this for a quick dinner, using leftover chicken or cut into smaller pieces to serve as an appetizer!

Ingredients

  • 1 baguette sliced, halved

  • 1 lb of cooked chicken, cut into small pieces

  • 1 cup of BBQ sauce

  • 1 tbsp 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 tbsp of coconut oil or your preference

Directions

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

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