Open Face Italian Chicken Sandwich on Whole Grain Artisan Bread
Prep Time
30-40 min
Cook Time
15-20 min
6 servings


3 tbsp (45 ml) pesto
3 tbsp (45 ml) light mayonnaise
1 clove fresh minced garlic (optional)
2 - 8 oz loaves whole wheat Artisan bread cut in half lengthwise
3/4 to 1 lb leftover cooked chicken, sliced thin
1 (medium) fresh zucchini, sliced thin
1-2 (medium) fresh Roma tomatoes, sliced thin
6-8 oz (140-170 ml) roasted red pepper
4-5 oz (100-110 g) fresh baby spinach
4 oz (120 g) Provolone cheese (6 slices cut in half)
1 tsp (5 ml) balsamic vinegar


  1. Turn the broiler on medium high.
  2. Mix together pesto, mayonnaise and minced garlic (optional) in a small bowl.
  3. Evenly spread the pesto mix onto the cut bread.
  4. Place the bread on a baking sheet and broil in the oven until lightly toasted. Watch carefully to avoid burning.
  5. Remove the bread from the oven and add toppings by alternating slices of chicken, zucchini, tomato, roasted red pepper and spinach leaves. Top with Provolone cheese.
  6. Place the bread back under the broiler (about 6 inches) until well heated through and the cheese is golden brown.
  7. Let rest for 2-3 minutes.
  8. Cut each 1/2 loaf of bread into 6 pieces. Serve with a drizzle of balsamic vinegar and enjoy!
  1. Use 1 whole wheat baguette cut in half lengthwise instead of the smaller Artisan loaves.
  2. Use leftover turkey or ham instead of chicken.
  3. Add a few slices of fresh red onion with the other vegetables.