Chicken and Mushroom Open Face Melt with Bbq Mayo
Get ready to elevate your sandwich game with this succulent Chicken and Mushroom Open Face Melt with BBQ Mayo! This recipe combines tender slices of seasoned chicken breast, golden sautéed mushrooms, and gooey melted cheddar cheese, all nestled atop crispy slices of French or sourdough bread. The real hero is the tangy and smoky BBQ mayo, made with a zesty blend of mayonnaise, barbecue sauce, and a splash of lemon juice, adding a bold flavor twist to every bite. Ready in just 35 minutes, this easy-to-make open-faced melt is perfect for a quick weeknight dinner or a crowd-pleasing lunch. Garnished with fresh parsley, every serving is as visually appealing as it is delicious. Indulge in this hearty, cheesy delight today!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 cup Button mushrooms
- 1 tablespoon Unsalted butter
- 4 pieces French or sourdough bread slices
- 1 cup Cheddar cheese (shredded)
- 0.5 cup Mayonnaise
- 2 tablespoons Barbecue sauce
- 1 tablespoon Chopped parsley
- 1 teaspoon Lemon juice
Instructions
Season the chicken breasts on both sides with salt, pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for 6-8 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before slicing into thin strips.
In the same skillet, add the remaining olive oil and butter. Add the sliced button mushrooms and sauté for 5-7 minutes, or until golden brown and tender. Season with a pinch of salt and pepper, then set aside.
In a small bowl, mix the mayonnaise, barbecue sauce, and lemon juice until well combined. Set aside.
Preheat the broiler on your oven. Arrange the bread slices on a baking sheet.
Spread a generous layer of the BBQ mayo on each bread slice. Layer with sliced chicken, sautéed mushrooms, and a sprinkle of shredded cheddar cheese.
Place the baking sheet under the broiler and cook for 2-4 minutes, or until the cheese is melted and bubbling. Keep a close eye to avoid burning.
Remove the open-faced melts from the oven and garnish with chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.4 g | 225% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 5263 mg | 229% | |
| Total Carbohydrate | 126.2 g | 46% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 16.9 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 941 mg | 72% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1320 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
