Open-Faced Tuscan-Spiced Chicken Sandos with Bruschetta-Style Tomato Topping & Scallion Cream Cheese
If anything you’re like us, you love a bruschetta appetizer and you also love scallion cream cheese on your morning bagel (we totally have that in common, right?). Our chefs—always innovating—combined these two faves for a genius lunch idea: toasty bread shmeared with scallion-studded cream cheese, layered with juicy Tuscan-spiced chicken, and finished with a tangy, juicy tomato, scallion, and balsamic topping. It’s time to hop aboard the 10-minute express train to Great Lunch City!
Prep: 15 mins
Cook: 10 mins
Servings: 4
Ingredients
2 servings
4 servings
- 4 slices sourdough bread
- 1 tomato
- 2 scallions
- 8.6 oz fully cooked chicken breasts
- 1 tbsp tuscan heat spice
- 5 tsp balsamic vinegar
- 4 tbsp cream cheese
- 2 tsp olive oil
- salt
- pepper
- 8 slices sourdough bread
- 2 tomatoes
- 4 scallions
- 17.2 oz fully cooked chicken breasts
- 2 tbsp tuscan heat spice
- 10 tsp balsamic vinegar
- 8 tbsp cream cheese
- 2 tsp olive oil
- salt
- pepper
Instructions
- • Toast sourdough until golden.
- • Wash and dry produce.
- • Dice tomato into ½-inch pieces. Thinly slice scallions, separating whites
from greens. - • Pat chicken dry with paper towels. Thinly slice crosswise at an angle
into strips; place in a large microwave-safe bowl. Stir in a drizzle of olive
oil, half the Tuscan Heat Spice, salt, and pepper. Cover with plastic
wrap and microwave until chicken is warmed through, 90 seconds. - • In a small bowl, combine tomato, scallion whites, vinegar, remaining
Tuscan Heat Spice, a drizzle of olive oil, salt, and pepper. - • In a second small bowl, combine cream cheese and half the scallion
greens. TIP: Microwave cream cheese for 15 seconds to soften before
combining with scallions. - • Place toasted sourdough on a clean work surface; spread scallion
cream cheese over each slice. Top with chicken and tomato topping.
Garnish with remaining scallion greens. - • Divide chicken sandos between plates and serve.