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Sand Witch by Ross Mathews

7
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
1
Difficulty
Easy
Looking for a tasty use for leftover cooked chicken breast? Thinly slice it and layer it in this sweet, hot, cheesy open-faced sandwich.

Ingredients

Olive oil cooking spray

2 spray(s)

Sprouted grain bread

1 slice(s)

Dijon mustard

1 Tbsp

Cooked skinless boneless chicken breast

2 oz, thinly sliced

Red onion

3 thin slice(s)

Pickled jalapeño peppers

1 Tbsp, chopped, or sweet-hot peppers, chopped

Provolone cheese

¾ oz

Green pumpkin seeds (pepitas)

¼ cup(s)

Table salt

1 pinch(es)

Black pepper

1 pinch(es)

Chili powder

1 pinch(es)

Mixed greens

½ cup(s), or microgreens

Lemon wedge

1 wedge(s)

Instructions

  1. Preheat the broiler.
  2. Lightly toast the bread and then place it on a baking sheet. Spread the mustard over the bread. Layer the bread with the chicken, onion, and hot peppers, then top with the cheese.
  3. Place the pumpkin seeds in a small oven-safe dish and lightly coat with cooking spray. Season the pumpkin seeds with the salt, black pepper, and chili powder to taste.
  4. Place both the sandwich and the pumpkin seeds in the oven and broil until the cheese bubbles and browns, and the seeds are toasted, about 2 to 3 minutes.
  5. Meanwhile, in a small bowl, toss the greens with a squeeze of lemon and a pinch of salt.
  6. Remove the sandwich and the pumpkin seeds from the oven. Allow them to cool for 1 to 2 minutes and then sprinkle the pumpkin seeds over the sandwich. Top with the greens and enjoy.
  7. Serving size: 1 open-faced sandwich

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