Tuscan Chicken Bruschetta Open-Faced Sandwiches

These open-faced sandwiches bring together all the best flavors of a classic bruschetta and a creamy bagel spread. Toasted sourdough gets a generous schmear of scallion-studded cream cheese, then topped with juicy Tuscan-spiced chicken and a tangy tomato-balsamic mixture. It’s a quick, satisfying meal that feels special without the fuss.

Ready in just 10 minutes, this recipe is perfect for a busy weekday lunch or a lazy weekend brunch. The combination of warm spiced chicken, cool creamy cheese and fresh tomato topping is absolutely irresistible.

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Ingredients

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8.6 ounce Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Toast the sourdough bread slices until golden and crisp.
2. Wash and dry the tomato and scallions. Dice the tomato into ½-inch pieces. Thinly slice the scallions, separating the white parts from the green tops.
3. Pat the fully cooked chicken breasts dry with paper towels. Thinly slice crosswise at an angle into strips and place in a large microwave-safe bowl. Drizzle with a little olive oil, sprinkle with half the Tuscan Heat Spice and season with salt and pepper. Toss to coat. Cover the bowl with plastic wrap and microwave until the chicken is warmed through, about 90 seconds.
4. In a small bowl, combine the diced tomato, sliced scallion whites, balsamic vinegar, remaining Tuscan Heat Spice, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine.
5. In another small bowl, combine the cream cheese and half of the sliced scallion greens. For easier mixing, microwave the cream cheese for about 15 seconds to soften before stirring in the scallions.
6. Place the toasted sourdough slices on a clean work surface. Spread the scallion cream cheese evenly over each slice. Top with the warmed chicken strips, then spoon the tomato-balsamic mixture over the chicken. Garnish with the remaining scallion greens.
7. Divide the open-faced sandwiches between plates and serve immediately.

Recipe Tips

FAQ

Can I use fresh chicken instead of fully cooked?

Yes, but you’ll need to cook it first. Season and pan-sear or grill boneless chicken breasts until cooked through, then slice and proceed with the recipe.

What can I substitute for Tuscan Heat Spice?

A blend of dried oregano, basil, rosemary and a pinch of red pepper flakes works well. Adjust the heat to your preference.

Can I make this recipe dairy-free?

Absolutely! Use a dairy-free cream cheese alternative and skip the butter. The rest of the ingredients are naturally dairy-free.