If you’re looking for a warm, savory, and satisfying meal to whip up right in your own kitchen, this easy open faced chicken sandwich recipe is exactly what you need. It’s packed with juicy Southwest-seasoned chicken, tender sautéed peppers and onions, and melted pepper Jack cheese, all piled high on thick slices of toasted sourdough bread!
My family loves a good warm sandwich night, and this open faced chicken sandwich has quickly become a regular in our weekly dinner rotation. It feels like a cozy, restaurant-quality meal, but it comes together so easily on a single baking sheet.
Why You'll Love This Open Faced Chicken Sandwich
This delicious open faced chicken sandwich is a favorite in our house for so many reasons:
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Quick & easy — simple enough to toss together on a busy weeknight!
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Restaurant-quality at home — golden, toasted sourdough topped with melty cheese and tender chicken.
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Packed with Southwest flavor — Zesty seasoning combined with sweet bell peppers and savory onions.
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Fork-and-knife goodness — double the cheesy goodness broiled right on top without a heavy top bun getting in the way.
If you’ve been searching for the ultimate cheesy open faced chicken sandwich, this family-favorite recipe checks every single box!
Ingredients
Here is everything you need to build these incredible open-faced sandwiches:
- 3 boneless, skinless chicken breasts (pounded thin for even cooking)
- Southwest seasoning (like Emeril’s or your favorite store-bought blend)
- Salt and black pepper, to taste
- 2 to 3 tablespoons olive oil, divided
- 1 medium orange bell pepper, seeded and sliced
- 1 small yellow onion, sliced
- 4 to 6 slices sourdough bread
- 2 cups shredded pepper Jack cheese, divided
Helpful Ingredient Tip
For the best texture, take a minute to pound your chicken breasts to an even thickness before seasoning them. This ensures they cook quickly and stay super moist in the skillet! When it comes to the sourdough bread, choose thick, sturdy slices so they hold up nicely under the weight of the warm chicken, sautéed peppers, and melted cheese without getting soggy.
How to Make an Open Faced Chicken Sandwich
Step 1: Prep and Cook the Chicken
Preheat your oven to 350°F. Sprinkle the Southwest seasoning generously over all sides of the chicken breasts, along with a little salt and pepper.
Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken for about 5 to 7 minutes on each side, or until cooked through. Remove the chicken to a plate, cover loosely with foil, and let it stand for 10 minutes before shredding. Set aside.
Step 2: Sauté the Veggies and Combine
In the same skillet, add a little more olive oil along with the sliced onions and orange bell peppers. Cook over medium heat for 5 to 7 minutes until just soft, tossing often so they don't stick. Add the shredded chicken back into the skillet with the veggies, reduce the heat to medium-low, and cook just until everything is heated through.
Step 3: Melt the Base Cheese
While the filling heats, arrange your sourdough bread slices in a single layer on a baking sheet. Sprinkle half of the shredded pepper Jack cheese evenly across the bread slices. Bake at 350°F for 4 to 5 minutes, or until the cheese is nicely melted. Remove the pan from the oven and turn your oven to a high broil.
Step 4: Layer, Broil, and Serve!
Spoon the warm shredded chicken and pepper mixture evenly over the cheese-covered bread slices. Top with the remaining pepper Jack cheese. Broil for 5 to 7 minutes, or until the cheese on top is toasted, golden, and bubbly. Watch carefully so it doesn't burn! Serve immediately with a fork and knife and a side of coleslaw.
Make Ahead Option
You can prepare the chicken ahead of time and keep it in the fridge until ready to assemble the rest of the sandwich. This is what I usually do so that we have a quick dish ready on weeknights.
Easy Variations and Add-Ins
This versatile open faced chicken sandwich is easy to customize based on what you have in your pantry:
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Swap the Cheese: If pepper Jack is too spicy for the kids, swap it out for Monterey Jack, mild cheddar, or provolone.
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Add Bacon: Top with crumbled, crispy cooked bacon right before broiling for extra smoky flavor.
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Mix Up the Peppers: Use red, green, or yellow bell peppers, or add a diced jalapeño to bump up the heat.
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Drizzle with Sauce: Top off your finished sandwich with a drizzle of ranch, chipotle mayo, or hot sauce before serving.
Storage Tips
While a fresh open faced chicken sandwich is best enjoyed warm right out of the oven, leftover chicken and veggie mixture can be stored in an airtight container in the fridge for up to 3 days.
When you're ready to eat, simply toast a fresh slice of sourdough with cheese, top with the reheated chicken mixture, add the remaining cheese, and broil as directed! Reheating the assembled sandwich in an air fryer or toaster oven also works great to get that sourdough nice and crisp again.
Frequently Asked Questions (FAQ)
Q: What is the best bread for an open faced chicken sandwich?
A: Thick-sliced sourdough bread is our absolute top choice because it has enough structure to hold up under hot toppings without turning soggy. Artisan white bread or thick Texas toast also work well!
Q: Can I use leftover cooked chicken or rotisserie chicken?
A: Yes! Using shredded rotisserie chicken is a fantastic time-saver. Simply toss the shredded chicken with the Southwest seasoning, sauté your peppers and onions, and combine them in the skillet until warm before assembling.
Q: Why do you melt cheese on the bread before adding the chicken?
A: Melting an initial layer of cheese directly onto the bread creates a moisture barrier! It keeps the sourdough crispy on the bottom while anchoring the shredded chicken mixture in place.
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Recipe Card
Open Faced Chicken Sandwich
Ingredients
- 3 boneless skinless chicken breasts , pounded thin
- Southwest seasoning
- Salt & Pepper , to taste
- 3 Tablespoons olive oil
- 1 medium-size orange bell pepper , seeded and sliced
- 1 small yellow onion , sliced
- 4 slices sourdough bread (thick slices)
- 2 cups shredded pepper Jack cheese
Instructions
- Preheat oven to 350°F. Sprinkle the Southwest seasoning over the surface of the chicken on all sides. Season with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the chicken in the skillet for about 5-7 minutes on each side, until cooked through. Remove from the skillet to a plate, cover loosely with foil and let stand for 10 minutes. Shred and then set aside.
- Meanwhile, in the same skillet, add the additional tablespoon of olive oil. Cook the onions and peppers over medium heat until just soft, tossing often to prevent sticking, about 5-7 minutes. Add the shredded chicken back to the skillet, reduce heat to medium-low and cook until heated through.
- Arrange the bread slices on a large baking sheet. Sprinkle half of the cheese evenly over each slice. Bake at 350°F for 4 to 5 minutes or until the cheese melts. Remove pan from the oven. Increase oven temperature to a high broil. Layer shredded chicken and pepper mixture evenly over each bread slice and then top with the remaining cheese. Broil for 5 to 7 minutes, or until the cheese is toasted golden and bubbly. Watch carefully to avoid burning. Serve immediately, open-faced with fork and knife.
Notes
- Original recipe makes 4 open faced sandwiches. Recipe yield will vary based on size of sourdough bread slices. We have made up to 6 open faced sandwiches.
- Nutrition information is only an estimate and will vary.
Stephanie @ Macaroni and Cheesecake says
What a fabulous idea to use chicken instead of steak! And I'm with you I like the red & orange bell pepper the best too.
Kristen says
Those sandwiches look amazing!
kelly says
I wanna be your neighbor!! 😉 this looks yummy!! I will definitely try it out.