Sand Witch by Ross Mathews
8
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 boneless skinless chicken breast(s)
2 oz
Uncooked red onion(s)
3 thin slice(s)
Pickled jalapeno peppers
1 Tbsp
Provolone cheese
0.75 oz
Green pumpkin seeds (pepitas)
0.25 cup(s)
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Chili powder
1 pinch(es)
Mixed greens
0.5 cup(s)
Lemon wedge(s)
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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