Open-Face Chicken Salad Sandwiches with Asparagus and Prosciutto
Posted by Natalie in Poultry, Recipes, Sandwiches
There really is nothing that pleases my hubby more than some open face sandwich action. It’s among his top 5 favorite things to eat and I would bet that it might actually be in his top 2. It doesn’t really matter what you put on the bread, as long as it’s piled high, it could be almost anything that you fish out of the fridge and it would still be “the best thing he’s ever tasted.” Men are funny.
Because of this we tend to eat bruschetta a lot or some other variety of sandwich fare. More often than not these also end up to be quite simple, as they are usually the result of random items left at the end of the week. After being away for a few weeks on vacation with my girlfriends, I was feeling generous and decided to plan his favorite and perhaps more lunch appropriate meal into our dinners for the week.
I found this recipe in this months issue of Bon Appetit and was immediately drawn to it. As much as I like to think I make these meals especially for my husband, I enjoy them just as much. I’m a complete bread addict at heart and this spin on traditional Chicken salad made complete sense to me. After spotting some beautiful asparagus at my farmers market this weekend I was so glad I decided to give this recipe a whirl, it’s subtle but still as tasty as a chicken salad sandwich should be.
Open-Face Chicken Salad Sandwiches with Asparagus and Prosciutto – Adapted from Bon Appetit
1 skin on chicken breast
1 tablespoon olive oil
1/2 cup mayo
1/4 cup Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 cup diced chives
8 asparagus trimmed and blanched and cut to 3/4 inch pieces
1/4 cup diced green onions
6 slices Prosciutto
6 slices rye bread of your choice
Preheat your oven to 350 f.
Rinse your chicken breast and pat dry and place on a baking tray. Pour over the olive oil and season with salt and pepper. Roast for 30 minutes or until the chicken is cooked through but still juicy. Set aside and allow to cool completely. Once cooled remove the skin and shred with two forks.
In a large bowl combine the mayo, yogurt, Dijon, lemon juice, chives and asparagus. Add in the shredded chicken pieces, season with salt and pepper, cover refrigerate until chilled.
15 minute before serving preheat your broiler and place the prosciutto slices on a baking sheet. Bake until crisp, about 10 -15 minutes.
Toast your bread slices.
To assemble spoon the chicken salad mixture onto the toasted bread, top with a piece of the crisp prosciutto, some green onions and serve immediately.
