A hearty open-faced sandwich featuring juicy, golden-brown crispy chicken slices served atop rustic sourdough bread with fresh greens and sautéed mushrooms. Drizzled with a glossy, sweet teriyaki sauce, this dish offers a satisfying blend of flavors and textures, perfect for a quick yet indulgent meal.
Why You’ll Love This Recipe
This crispy chicken open sandwich with teriyaki sauce combines the richness of crispy chicken with the freshness of greens and the umami depth of mushrooms. The sweet and savory teriyaki drizzle ties everything together beautifully. Simple to prepare and full of vibrant taste, this sandwich is ideal for lunch, brunch, or a light dinner.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2 slices sourdough or whole grain bread, toasted
1 chicken thigh, skin-on, boneless
1 tablespoon olive oil
Salt and black pepper to taste
1/2 cup fresh arugula or mixed greens
1/4 cup sautéed mushrooms
2 tablespoons teriyaki sauce
Directions
- Season the chicken thigh with salt and black pepper.
- Heat the olive oil in a skillet over medium heat. Place the chicken skin-side down and cook until the skin is crisp and golden, about 5-7 minutes. Flip and cook another 5 minutes, until cooked through.
- Remove the chicken from the pan and slice it into strips.
- Top each slice of toasted bread with sautéed mushrooms and fresh greens.
- Arrange the sliced chicken over the greens and drizzle with teriyaki sauce.
- Serve warm for the best flavor and texture.
Servings and timing
This recipe yields 1 serving.
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Calories: approximately 480 kcal per serving
Variations
- Replace chicken thigh with chicken breast for a leaner option.
- Add thin slices of avocado or a fried egg on top for extra richness.
- Swap teriyaki sauce for a spicy sriracha mayo or hoisin glaze.
- Use ciabatta or rye bread instead of sourdough for a different texture.
- Include pickled vegetables or slaw for added brightness and crunch.
Storage/reheating
This sandwich is best enjoyed fresh.
If needed, store the cooked chicken separately in an airtight container in the refrigerator for up to 2 days. Reheat the chicken gently in a skillet before assembling the sandwich.
FAQs
Can I make this sandwich with grilled chicken instead?
Yes, grilled chicken works well and provides a lighter alternative to crispy chicken.
What type of mushrooms are best for this recipe?
Button, cremini, or shiitake mushrooms all work nicely.
Can I use store-bought teriyaki sauce?
Yes, your favorite store-bought teriyaki sauce is perfect, or you can make your own at home.
Is this recipe suitable for meal prep?
The components can be prepped ahead, but assemble the sandwich just before serving for best results.
How do I make the chicken extra crispy?
Pat the skin dry before cooking and avoid overcrowding the pan to ensure even browning.
What can I serve alongside this sandwich?
A light salad, roasted sweet potato wedges, or miso soup pair well.
Can I make this recipe gluten-free?
Yes, use gluten-free bread and ensure your teriyaki sauce is gluten-free.
How do I prevent the bread from becoming soggy?
Toast the bread well and add the sauce just before serving.
Can I add cheese to this sandwich?
Yes, a slice of provolone or mozzarella would complement the flavors nicely.
Is it necessary to use skin-on chicken?
Skin-on chicken gives added crispness and flavor, but skinless can be used for a lighter dish.
Conclusion
Crispy chicken open sandwich with teriyaki sauce is a delicious fusion of textures and flavors, combining juicy chicken, fresh greens, and a sweet-savory glaze on hearty toasted bread. Quick to prepare and endlessly versatile, this dish makes an ideal choice for a satisfying lunch or light dinner. Enjoy warm for the best taste and experience.
Print
Crispy Chicken Open Sandwich with Teriyaki Sauce
- Total Time: 25 minutes
- Yield: 1 serving 1x
- Diet: Halal
Description
A hearty open-faced sandwich featuring juicy, golden-brown crispy chicken slices served atop rustic sourdough bread with fresh greens and mushrooms, drizzled with a glossy, sweet teriyaki sauce for a satisfying blend of flavors and textures.
Ingredients
- 2 slices sourdough or whole grain bread, toasted
- 1 chicken thigh, skin-on, boneless
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/2 cup fresh arugula or mixed greens
- 1/4 cup sautéed mushrooms
- 2 tablespoons teriyaki sauce
Instructions
- Season chicken thigh with salt and black pepper.
- Heat olive oil in a skillet over medium heat. Place chicken skin-side down and cook until skin is crisp and golden, about 5-7 minutes. Flip and cook another 5 minutes until cooked through.
- Remove from pan and slice the chicken.
- Top each slice of toasted bread with sautéed mushrooms, fresh greens, and sliced chicken.
- Drizzle teriyaki sauce over the chicken and serve warm.
Notes
- For extra flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking.
- Use shiitake or portobello mushrooms for a deeper umami taste.
- Best enjoyed immediately while the chicken is crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 10g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 115mg