Hot Chicken Asparagus Open Sandwich
4 slices rye or pumpernickel bread,
2 T. butter or margarine,
8-12 slices cooked chicken breast
14 1/2 oz. can asparagus spears,
drained or 1 lb. fresh blanched until tender
1/2 C. grated sharp cheddar cheese
Paprika for garnish
Butter 1 side of each piece of toasted bread. Place 2 or 3 slices chicken on buttered side of each piece of toast. Divide asparagus spears equally and place on top of chicken.
Place sandwiches on rack in broiler pan. Sprinkle each sandwich with 2 tablespoons grated Cheddar cheese. Broil about 4 minutes or until cheese is melted and golden brown. Sprinkle with paprika and serve immediately.
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