Barbecue Chicken Open-Sandwich

For those who have been reading my blog from the very start, you may recognise this. It’s one of my favourite ‘quick dinners’ and was the subject of my very first recipe post. Looking back at earlier posts I am pretty amazed at how much better my photos have become. I’m still using a cheap point-and-shoot but I pay a bit more attention to lighting and composition now. I didn’t want this yummy recipe to be stuck in time with a bad photo, so I thought I should re-post it. Click here for the original pic!

You can eat it like I do with caramelised onion, roasted red peppers and baby spinach, heaped on top of crusty garlic bread. Or you could use the chicken some other way, like skewers perhaps.

Barbecue Chicken Open-Sandwich

Serves 3-4


  • ~400g of free range chicken tenderloins or breast
  • 2 red or brown onions
  • 1 large red capsicum (choose a squarish one with flat sides)
  • baby spinach
  • loaf of crusty bread
  • garlic butter


  • 1/2 cup barbecue sauce
  • 1/3 cup tomato sauce
  • 2 tsp Worcestershire sauce
  • A good dash of Tobasco sauce, to taste
  • 1-2 tsp ground black pepper

If using breast, I recommend cutting lengthways in half and then across the grain in 1-2 cm slices, but really you can choose how large or small you want the chunks to be. Cover in marinade.

Quarter capsicum so you are left with 4 large flat pieces. Roast under very hot grill on alfoil with skin side up. The skin should blister and thoroughly blacken. Don’t worry, they won’t taste burnt. You can do this in a very hot dry frypan if a grill is not available (skin side down). It will take a while so busy yourself with other things but check regularly. Once black and cooked, remove from oven and peel off the burnt skins. You can cover them with clingwrap so that trapped steam softens the skin making it easier to peel off once cooled slightly, but it is not essential.

Cut thick slices of your loaf of choice and spread one side with garlic butter. You can make your own using a large spoonful of butter, 3-4 garlic cloves chopped up finely with a little salt and parsley if you have it. Or you can just as easily buy some, which I did. Pan fry both sides until browned sufficiently.

Slice the onions into half rings. Add the chicken and marinade to another hot frypan and toss with the onion. It is done when the onions are limp and the sauce has thickend slightly, about 5 minutes on a high temperature (tenderloins will cook very fast).

Assemble by laying out a slice of garlic bread or two, scattered with a bed of baby spinach. Then spoon over the chicken and onion and top with roasted capsicum.I imagine that this would also be good with the addition of sliced swiss cheese, diced tomato salsa, bacon or avocado, but I have yet to try it.

Published in: on September 15, 2011 at 11:16 pm  Comments (2)  
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2 CommentsLeave a comment

  1. It looks delicious and yes I do see a difference in the pictures and your picture is good, it makes your mouth water….RaeDi

    • Thanks a lot :) I look forward to upgrading to a DSLR one day and taking the sort of shots I wish I could.

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