• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

A Little And A Lot logo

  • Recipes
  • RV Life
  • About Rebecca
    • Work With Me
  • Meal Plans
    • Meal Plan FAQs
  • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Full Time RV Living
  • About Rebecca
  • Weekly Meal Plans
  • Weekly Meal Plan FAQs
  • Privacy Policy
×

Home » Sandwiches

Open Face Chicken Salad Sandwiches

Published: Mar 15, 2018 · Modified: Feb 15, 2022 by RebeccaBlackwell · This post may contain affiliate links · 1 Comment

18 shares
  • Share
  • Tweet
Jump to Recipe·Print Recipe

These open face chicken salad sandwiches (also known as tartines) are bursting with the flavors of chives, tarragon, capers, and lemon juice, and will come together in about 15 minutes, thanks to using pre-roasted chicken.

Open face Chicken salad sandwiches with tarragon, capers, roasted red peppers, radishes, and cucumbers.

Chicken Tartines with tarragon, capers, roasted red peppers, radishes and cucumbers

These are not your typical bland mayonnaise and chicken salad sandwiches. These open face knife and fork sandwiches are packed with the flavors of tarragon, chives, and parsley, and the tartness of pickled capers and lemon juice.

Layered over roasted red peppers, and thinly sliced radishes and cucumbers, this quick 15-minute sandwich is one of my favorite things to do with leftover roast chicken - or any deli rotisserie chicken.

Chicken salad with tarragon and capers.
Chicken salad with tarragon and capers.
Open face Chicken salad sandwiches with tarragon, capers, roasted red peppers, radishes, and cucumbers.

If you're making this as a part of Weekly Winter Meal Plan #4, you probably roasted some chicken earlier in the week just for the purpose of making these sandwiches. If not, just pick up a rotisserie chicken at your local market.

The radishes and cucumbers give the sandwiches a nice crunch, contrasting with the creaminess of the chicken salad. Substitute any crunchy raw vegetables if you'd like - carrots, celery, jicama - or add them in addition to the radishes and cucumbers.

It's important to use sturdy thick cut bread for these sandwiches. Thinly sliced bread, or bread that's too soft and airy, will just fall apart under the layers of vegetables and chicken salad.

Open face Chicken salad sandwiches with tarragon, capers, roasted red peppers, radishes, and cucumbers.

Useful for slicing vegetables:

Mandoline

Weekly Meal Plans that include Open Face Chicken Salad Sandwiches:

  • Weekly Winter Meal Plan #4
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Open face Chicken salad sandwiches with tarragon, capers, roasted red peppers, radishes, and cucumbers.

Open Face Chicken Salad Sandwiches


  • Author: RebeccaBlackwell
  • Yield: 4 open face sandwiches
Print Recipe
Pin Recipe

Description

These chicken salad sandwiches (also known as tartines) are bursting with the flavors of chives, tarragon, capers, and lemon juice, and will come together in about 15 minutes, thanks to using pre-roasted chicken.


Ingredients

  • 4 thick slices of Italian, multi-grain, or sourdough bread
  • 2 tbsp butter
  • 1 cup mayonnaise
  • 2 tsp minced garlic
  • ¼ cup minced fresh chives
  • ¼ cup minced fresh tarragon
  • 4 oz capers, drained
  • dash of cayenne pepper
  • 1 tbsp freshly squeezed lemon juice
  • 12-14 oz (about 3 cups) roasted or rotisserie chicken
  • 12 oz jar roasted red peppers
  • 1 English cucumber, sliced very thin
  • 12 radishes, ends trimmed and sliced very thin
  • Salt and Pepper
  • ½ cup fresh parsley, chopped

Instructions

  1. Toast the 4 slices of bread until golden brown. Spread each with ½ tablespoon of butter and set each on a plate.
  2. In a large bowl, add the mayonnaise, garlic, chives, tarragon, capers, cayenne, and lemon juice and stir to mix. Add the chicken and toss until the chicken is well coated with the mayonnaise.
  3. On each slice of bread, layer a few slices of roasted red peppers, cucumbers, and radishes. Sprinkle the vegetables with a bit of salt and pepper. Spoon a generous amount of chicken salad over the vegetables, then sprinkle with a bit of parsley and serve.
  • Category: Sandwiches

Did you make this recipe?

Tag @littleandalot on Instagram and hashtag it #alittleandalot

3
« Sparkling Negroni Cocktail
Dinner Recipes, Winter Meal Plan #4 »

Reader Interactions

Comments

  1. Nattiel Pierson says

    March 28, 2018 at 12:59 am

    We ate it all and that's a keeper. Really the whole week is amazing. And is so up our alley. A few healthy and few decadent. And I love that you recycle parts of other meals to make another.

    I spent maybe $60-70 bucks for everything that we needed for the whole week. I really am impressed. Can’t wait to keep following along!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Rebecca Blackwell

Hi! I’m Rebecca, a recipe developer, food photographer, and full time RV nomad.

My husband Steve and I are digital nomads living in a 43-foot 5th wheel. Favorite things include hanging out with our daughters, motorcycle riding, being close to the water, and anything that includes chilies or custard.

More about me →

Sign up for email updates

* indicates required

Top Recipes

  • Pork Carnitas Recipe ~ Instant Pot or Slow Cooker
  • Homemade Meatballs in Marinara Sauce {Italian Style Recipe}
  • Asian Short Ribs {Instant Pot, Slow Cooker, or Oven Braised}
  • Crispy Fried Potatoes {Country Potatoes}
  • Crispy Chile Rellenos ~ Fast, Easy, Extra Crispy Method
  • The BEST Green Chili with Pork Ribs and Hatch Chile
  • Indian Rice
  • Best Classic Meatloaf with Sausage

No Recipe Required

  • Simple Roasted Beets {No Recipe Required}
  • Crispy Corn Tortilla Quesadillas {No Recipe Required}
  • White Beans on Toast with Veggies and Greens
  • Roast Chicken Salad with Mango Lime Dressing

Quick and Easy

  • Za'atar Labneh with Crispy Garlic
  • Salmon Salad with Citrus Vinaigrette and Almond Salsa
  • Almond Salsa with Green Chiles
  • Grilled Lemon Rosemary Chicken in a Sugar and Salt Brine

Weekend Cooking

  • Black Bean Tostadas with Corn Salsa and Enchilada Cream
  • Lasagna Béchamel with Mushroom Ragù {Meatless}
  • Lasagna Bolognese with Parmesan Béchamel
  • Baked Potato Skins with Kimchi Mayo and Gochujang Sauce

Let's Get Lost

  • Let's Get Lost, March 2022
  • What is Boondocking?
  • Let's Get Lost, February 2022
  • Let's Get Lost, January 2022

Footer

↑ back to top

A Little and A Lot

  • Privacy Policy
  • About Rebecca
  • RV Life
  • Recipes
  • Meal Plans

Recipes

  • Quick and Easy
  • Weekend Cooking
  • Soups and Stews
  • Dinner Recipes
  • Lunch Recipes

Sign Up for Email Updates

* indicates required

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Brunch Pro on the Brunch Pro Theme

18 shares