Open Faced Grilled Chicken Sandwich Recipe
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In this recipe, boneless, skinless
are grilled, brushed with barbecue sauce, topped with sweet honey
and melted provolone cheese, and are then placed on a slice of
and served as a tasty open-faced sandwich.
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6 boneless, skinless chicken breast halves
salt and pepper, to taste
6 slices honey ham
6 slices provolone cheese
1 whole grain bread loaf
olive oil for sprinkling on the bread
6 slices tomato
Preheat the grill to medium heat.
Place the chicken breasts on the grill, baste with your favorite barbecue sauce, and season with salt and pepper.
Cook for 15 minutes, turning once, or until the meat is no longer pink in the middle and the juices run clear.
During the last 5 minutes of cooking, top each breast with 1 slice of ham and then 1 slice of provolone cheese.
Close the lid and cook just long enough for the cheese to melt, approximately 3-5 minutes.
Slice a whole-grain bread loaf into 1-inch thick slices.
Drizzle the bread slices with olive oil and grill until toasted.
Top the bread with lettuce leaves and 1 slice of tomato.
Place one cooked chicken breast on each.
You can serve the sandwich with extra barbecue sauce on the side if you wish.
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