Broccoli & Chicken Open Faced Sandwiches

Kidd grew up eating open faced subs that his dad would cook and has fond memories particularly of a chicken and broccoli sandwich. We spent time in the kitchen trying to recreate the nostalgia, and have landed on this open faced broccoli and chicken sandwich with Swiss cheese and balsamic glaze. The sandwich is packed with sneaky flavor from the spices in the sautéed broccoli. The balsamic glaze adds a tangy sweetness that ties all of the ingredients together. The result is the perfect lunch or dinner for the entire family. You can even recreate this on a baguette for a delicious appetizer.

Broccoli & Chicken Open Faced Sandwiches

  • Servings: 2 entrée servings
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An open faced sandwich recipe that reminds Kidd of his dad’s cooking growing up!

Ingredients

  • 1 lb boneless, skinless chicken breasts cut into strips
  • 1 tsp salt
  • 1 tsp pepper
  • 4 tbs olive oil, divided
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 2 cups broccoli rabe
  • 1 tbs onion powder
  • 1 tsp chili flakes
  • 1 ciabatta or hogey style sandwich roll
  • 2 slices of swiss cheese
  • 2 tbs balsamic glaze

Directions

  1. Cook the chicken. Sprinkle the salt and pepper over the chicken strips. In a skillet over medium heat, heat 2 tbs of olive oil. Add the chicken breasts and cook for 2-3 minutes on one side. Add the balsamic vinegar and flip the chicken. Cook until the chicken is cooked completely through. Set aside to cool.
  2. Using the same pan (no need to clean it out) add the remaining olive oil (2 tbs). Once heated, add the garlic and sauté for 1-2 minutes so the garlic becomes fragrant. Add the broccoli rabe and lower the heat to low. Cook for 5 minutes until the broccoli wilts and becomes tender. Add the onion powder and chili flakes. Season with salt and pepper to taste and set aside.
  3. Slice the sandwich roll or bread of choice in half lengthwise. You want to have the bread sliced thick so that it will hold up the weight of the ingredients. Toast the bread in a toaster or oven until it is lightly toasted on each side.
  4. Add a slice of swiss cheese to the bottom of each piece of bread. Melt in the oven or microwave until the cheese is nice and bubbly. Drizzle the balsamic glaze over the cheese. Top the sandwich with the chicken and broccoli. Serve immediately.


Broccoli Pesto Pasta

Fun fact. Tate’s mom made this pesto using the Beaba baby food steamer and processor. In this season of life, making baby food regularly, it made the most sense to re-purpose kitchen tools that were already in use. Regardless of process, we were able to create a pasta dish that is easy to make and tasty for the whole family. One of the best parts of this recipe is that it can easily be made dairy free by not adding any Parmesan cheese while serving.  Healthy, simple, and delicious? We call that a weeknight win.

Broccoli Pesto Pasta
Makes: 4 servings 
Total Time: 25 minutes 

Ingredients for Pesto:

  • 1 head of broccoli (feel free to buy a package of broccoli florets instead)
  • 1 bunch cilantro
  • 1 bunch parsley
  • 1 clove garlic
  • 1/2 cup olive oil
  • 1 tsp red chili flakes
  • salt and pepper to taste 

Ingredients for Pasta:

  • 1 lb of your favorite pasta (we used cavatappi)
  • 1 cup cherry tomatoes sliced in half 
  • Parmesan cheese (optional)

Directions: 

  1. Steam the head of broccoli over a pot of water or in a steamer (or in the Beaba) for 15 minutes or until the broccoli is tender when poking with a fork or knife.
  2. Transfer the broccoli to a blender and add the remaining pesto ingredients (cilantro – red chili flakes). Blend until you get a smooth consistency. Depending on your definition of “bunch”, you may need to add more olive oil. Give it a taste and season with salt and pepper to your liking.
  3. Cook the pasta al dente per the package directions. Rinse the pasta with cold water and add back to the hot pot that you cooked it in. Add the pesto and toss so that the pesto thoroughly coats the pasta. 
  4. Place the pasta in a serving dish and add chopped tomatoes and Parmesan. Serve warm.