BBQ Chicken Open Faced Sandwich

I bought a beautiful loaf of french bread at the farmer's market and well, it was just so beautiful I almost didn't want to eat it. Well, I got over that - notice I said almost - and decided to make a good ol'rib sticking sandwich.

Honestly, I didn't really have a final result in mind when I started to put it together (really I just kind of cleaned out the fridge and put it all on this sandwich)! But, my husband loved it, so the end result was a winner! Sometimes the best recipes just sort of create themselves and you just have to go with it and never look back (oh, unless you look back for seconds - then it's ok)

What you need to round up:

1 loaf of french bread

2 boneless skinless chicken breasts

1 cup of your favorite BBQ sauce

(Ok - so the BBQ sauce I used wasn't my favorite - I'm a Sweet Baby Ray's kinda gal)

Chicken broth

4 Tablespoons cream cheese

2 green onions

Red pepper flakes

An appetite!

It's so easy, here we go!

Place chicken breasts in baking dish

Preheat your oven to 375

Pour chicken broth over the breasts until the dish is about an inch full

Pour your 1 cup of BBQ sauce over and spread evenly

Bake in oven for about 25 minutes or until it reaches at least 165 degrees internally

In the meantime ...

Slice that beautiful loaf in half lengthwise

Chop your green onions

Spread 2 Tablespoons of cream cheese on each half of the loaf

Scatter green onions on top of the cream cheese

When your chicken is done - let it cool until it is touchable and chop it into cubes

Also, when your chicken is done - turn the oven up to 400

I know - not a pretty picture - it's just a messy process!

Top the bread with chicken cubes

My tummy is growling ...

Sprinkle red pepper flakes on top

Admire for a minute - then put those babies in the oven!

Bake at 400 for about 5 minutes

Switch the oven to broil and go another 5 minutes or until it gets slightly brown & bubbly

Let it cool for a few minutes - then cut off a hunk and enjoy

It is also really good topped with Baker's Favorite Coleslaw!

Oh yeah - pile it on!

And ... don't make this for a first date because eating it is um ... messy to say the least

Baker's Favorite Coleslaw

Ahhh, coleslaw. It is one of my summer favorites. It is good alone, or on top of a warm sandwich!

We were given a homegrown cabbage head from my husband's coworker and we both decided we were cravin' some 'slaw!

Enjoy!

What you need:

1/2 head of cabbage (or whole head if smaller)

1-2 carrots

1 red bell pepper

1 cup mayonnaise (I like the kind made with olive oil - half the calories!)

1 tablespoon mustard

2 tablespoons balsamic vinegar

A few shakes of cayenne

Fresh ground pepper to taste
1 teaspoon of sugar

Instructions:

Cut your cabbage head in half

Cut diagonally then in half again

Wash the cabbage in colander

Wash and peel your carrots

Cut with potato peeler (or with knife if you want thicker shreds)

Cut the top off your bell pepper

Off with his head!

Sorry - I couldn't resist that one!

 

Pull out the seeds and "guts" with your hand

Cut pepper in half, slice into long strips, and cut those strips in half

Put your cabbage, carrots, and peppers in your bowl and toss them together

The dressing:

Put everything (mayonnaise, mustard, balsamic vinegar, cayenne, pepper) except the sugar in a bowl

Stir together

Add the sugar, stir until color is consistent

Add more pepper to taste if needed

Stir the dressing into your cabbage, carrot, pepper mixture until evenly distributed

Refrigerate for 30 minutes before serving

Is your mouth watering? Mine is!