JULIE WELLS: Open-face chicken and onion sandwiches hit the spot

If you’ll recall, we recently ran a recipe for French onion soup casserole, which called for fresh French bread. I had some of the French bread left over and I needed to come up with a plan to use it so it wouldn’t go to waste.

I wasn’t in the mood for making garlic toast, and dinner needed to be made, so I put my “thinking apron” on.

Then I had an aha-moment — open-face chicken and onion sandwiches.

I chopped up some skinless, boneless chicken breast cutlets — I used cutlets because that is what I had on hand — and onions, put it all in a saute pan and went to town in the kitchen.

As I was sauteing everything together, I remembered reading an article about making open-face sandwiches and that it was a good idea to lightly toast your bread first. In doing so, it helps ensure that your sandwich doesn’t become soggy or too weighted down when topped with all of your ingredients.

In addition to adding garlic, salt and pepper to flavor the chicken and onions, I tried something different and used a mixture of Worcestershire sauce, yellow mustard and honey.

If you don’t have French bread on hand, I’m sure any other kind of bread will do just fine. I did like having an equal bread to chicken and onion ratio, so there wasn’t too much bread or too much of the other ingredients.

I hope you enjoy these little open-face sandwiches. This was a delicious dish, even on the first try, and we will be having it again.

Julie Wells writes the weekly The Recipe Box food column for the Rockdale Citizen.

OPEN-FACE CHICKEN AND ONION SANDWICH

What you need …

Four to five chicken breast cutlets, boneless, skinless

Two large onions, chopped

1 tablespoon of Worcestershire sauce

2 tablespoons of yellow mustard

2 tablespoons of honey

Salt, pepper

Garlic powder

Butter

Shredded Mozzarella cheese

Parmesan cheese

French bread

What you do …

Saute the onions in a couple pats of butter for 5 to 10 minutes.

Meanwhile, cut up the chicken into bite-size pieces, and add the chicken to the onions.

Sprinkle with garlic powder, salt and pepper to taste.

Add the Worcestershire sauce, yellow mustard and honey, and stir.

Saute until the chicken is cooked thoroughly.

While the chicken and onions are cooking, slice the French bread into about