Open-Face Grilled Chicken, Maytag Blue Cheese, and Toasted Pecan Sandwich

A Quick and Delicious Lunch: My Open-Face Grilled Chicken Sandwich

As a busy working mom, I'm always on the lookout for quick and easy recipes that don't compromise on flavor. This open-face grilled chicken sandwich has become a staple in my lunch rotation, and for good reason! It's incredibly versatile, satisfying, and frankly, absolutely delicious.

The star of the show is undoubtedly the Maytag blue cheese. Its sharp, peppery bite perfectly complements the tender grilled chicken. I love the story behind this cheese—a family-made cheese with a rich history, adding a little extra charm to the meal. The toasted pecans add a wonderful textural contrast and a subtle nutty sweetness that balances the richness of the cheese and the savory chicken. I usually use raisin pumpernickel bread, but honestly, any good quality bread will do. Sourdough or a crusty country loaf would also be fantastic.

This recipe is incredibly forgiving. Sometimes I'm pressed for time, so I'll skip the marinating step, and it still turns out great. Other times, I'll make a double batch and have leftovers for the week. The chicken can be grilled ahead of time and stored in the fridge, making weekday lunches a breeze. The assembly is incredibly simple and quick, too. It’s the perfect combination of impressive-tasting and straightforward to execute.

Beyond the Sandwich: The grilled chicken is so flavorful on its own that it’s easily adaptable. I sometimes use the leftover chicken in salads, atop pasta, or even in tacos. The possibilities are really endless.

Tips and Tricks:

• Don't skip the marinating: Although it's not strictly necessary, marinating the chicken for at least 30 minutes really enhances its flavor and keeps it moist during grilling.
• High heat is key: When grilling the chicken, use high heat to achieve that perfect caramelized crust. This adds so much to the overall flavor profile.
• Get creative with toppings: While the Maytag blue cheese and toasted pecans are fantastic, feel free to experiment with different toppings. Arugula, sun-dried tomatoes, or even a drizzle of balsamic glaze could all add another layer of deliciousness.
• Make it a meal: Serve your sandwich with a side salad or some roasted vegetables for a more complete and nutritious meal.

This simple sandwich has quickly become a go-to for me, a satisfying and delicious lunch that I can whip up even on my busiest days. Give it a try, and I’m confident it will become a favorite in your kitchen too!

Step-by-step

• Combine the chicken, olive oil, salt, pepper, and Worcestershire sauce in a bowl. Cover with plastic wrap and set aside for 30 minutes so the chicken can marinate.
• Toast the pecans in a small skillet over medium heat for 2 minutes, or until golden brown, stirring occasionally. Alternatively, roast the pecans in a preheated 300°F oven for 15 minutes, or until they smell toasted. Transfer the pecans to a plate and set aside to cool.
• Grill the chicken under the broiler or on an outdoor grill for 10 to 12 minutes, or until thoroughly cooked, turning once. Whether broiling or grilling, for the best flavor make sure the heat is high so you will get a nice caramelized brown color on the chicken. Allow the chicken to rest for at least 10 minutes to allow the juices to settle in the meat. Using a very sharp knife, slice the chicken as thinly as possible on a bias.
• Spread each slice of bread evenly with the mayonnaise. Divide the chicken slices between the 2 slices of bread. Sprinkle with bits of the blue cheese and then sprinkle on the toasted pecans.
• With a sharp knife, quarter each sandwich. Garnish each quarter with a sprig of watercress and serve.