Open-Faced Margherita Sandwiches

Susannah Brinkley Henry

This summery open-faced pizza makes a wonderful lunch or appetizer.

Course Appetizer

Cuisine Italian

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 917kcal

Author Susannah Brinkley Henry

2 medium chicken breasts
8 tablespoons olive oil
1 pinch kosher salt to taste
1 pinch freshly ground black pepper to taste
1 loaf rosemary olive oil bread sourdough or round loaf, cut into 8 ½-inch slices
20-30 leaves basil stems removed
1 ounce mozzarella cheese sliced
1 pint cherry tomatoes quartered
2 tablespoons honey

Preheat oven to 350°F (177°C). Pat chicken breast dry with a paper towel. Season with salt and pepper on both sides. In a skillet over medium-high heat, warm 1 tablespoon olive oil until hot. Cook chicken in the skillet until cooked through, about 6 to 8 minutes per side. Transfer to a plate to cool slightly. When cooled, cut into ½-inch pieces.
Arrange bread slices on two baking sheets. Drizzle with olive oil and season with salt and pepper to taste. Chop basil leaves finely, and sprinkle over bread slices. Arrange slices of mozzarella on the bread. Top with tomatoes and chicken. Sprinkle with salt and pepper.
Bake 10 to 15 minutes, or until cheese is melted and slightly bubbly. Remove from oven and let cool 2 minutes before eating.

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