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Open Face Chicken Sandwich w- Artichoke Pesto #recipe
Open Face Chicken Sandwich w/ Artichoke Pesto
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Whole grain bread topped with artichoke pesto, grilled chicken, and Parmesan cheese. Perfect for hot summer nights.
Course: Main Course
Keyword: Artichoke Pesto
Servings: 6
Calories: 177 kcal
Author: Erin
  • 3 (8oz) chicken breasts
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 oz artichoke hearts , drained
  • 2 oz Parmesan cheese
  • 2 Tbls pine nuts
  • 2 Tbls light mayo
  • 2 tsp olive oil
  • 3 cloves garlic
  • 6 slices whole grain bread
  • 3 Tbls parsley , chopped (garnish)
  • crushed red pepper flakes (optional)
  1. Cut chicken breasts in half lengthwise, to form 2 cutlets. Season with 1/4 tsp salt and 1/4 tsp pepper. Heat a large skillet over medium high heat. Coat pan with non stick spray. Add chicken, and cook for about 4 minutes on each side, until cooked through.
  2. In a small food processor combine artichokes, 3 Tbls Parmesan cheese, pine nuts, mayo, olive oil, garlic, 1/4 tsp salt, and 1/4 tsp pepper. Pulse until coarsely ground.
  3. Lightly toast slices of bread in a toaster, under a broiler, or over a grill.
  4. To serve spread 2 1/2 Tbls artichoke pesto on each slice of bread. Top with 3 oz of sliced chicken, sprinkle over remaining Parmesan cheese and garnish with parsley. Sprinkle with a few crushed red pepper flakes if using.
Recipe Notes

Slightly adapted from Cooking Light

Nutrition Facts
Open Face Chicken Sandwich w/ Artichoke Pesto
Amount Per Serving
Calories 177 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Cholesterol 31mg10%
Sodium 543mg23%
Potassium 224mg6%
Carbohydrates 4g1%
Fiber 1g4%
Protein 12g24%
Vitamin A 990IU20%
Vitamin C 16.9mg20%
Calcium 132mg13%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.