ITALIAN OPEN FACED SANDWICH RECIPES

Steps:

• Preheat broiler.
• Stir together chicken, dressing and green onions in medium bowl.
• Arrange the chicken mixture evenly on top of the focaccia and top with a layer of tomatoes and cheese.
• Broil for 2 minutes or until cheese is melted and bubbly.

Steps:

• To prepare slaw: Mince 1 garlic clove on a cutting board and sprinkle with 1/4 tsp. salt. Use the broad side of a knife (or a fork) to press and smear the garlic until it makes a paste.
• Transfer the garlic paste to a medium bowl. Add 1/2 avocado, lemon juice, and 1 Tbsp. oil and mash until mostly smooth, with some chunks. Add coleslaw mix and sunflower seeds; toss to coat well. Dice the remaining 1/2 avocado and gently mix in. Set aside.
• To prepare sandwiches: Cut each chicken breast in half horizontally to form 2 thin cutlets. Sprinkle both sides of each cutlet with pepper. Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add the cutlets; cook, turning once, until cooked through and no longer pink in the center, 6 to 8 minutes. Transfer to a plate; cover with foil and keep warm.
• Heat the remaining 2 tsp. oil in the pan over medium-high heat. Add tomatoes, garlic, oregano, and salt; cook, stirring, until the tomatoes and garlic are softened but not mushy, about 5 minutes. Remove from heat.
• Place 1 cooked chicken cutlet on each piece of bread and top with 1/4 of the tomato mixture. Serve with the reserved slaw.