Chicken / Dinner / Easy

Open-faced California sandwich

I was trying to think of a name for this nummy sandwich.  For some reason, if it has avocado on it, I think it needs California in the name.  So, I bring you the open-faced California sandwich!

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A similar sandwich from The Good Earth inspired me to try a more basic version at home. I served it with a side of split-pea soup with white navy beans by Soluppa.  I plan on trying to make this soup myself with a few variations – the ingredient list looks doable, right?

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Sandwich Ingredients


  • Bake the chicken by putting 1 lb in a glass baking dish (mine is 9″ x 9″) and season.  I usually use JR Watkins’ poultry seasoning.  Cover with foil.  Bake at 300 degrees for one hour.  Shred with two forks.  I made the chicken the night before so that all I had to do was assemble the sandwiches when I got home from work.
  • Toast the bread.
  • Assemble your sandwiches on a cookie sheet (bread, cheese, chicken, avocado, and almonds).
  • Broil the sandwiches until the almonds start to brown.

We ate the sammies along with some sliced oranges and the soup mentioned above.  Soooooo good!

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