I so wished I had made more of the lemon pepper chicken so I could have made more of these sandwiches. I didn't know I could love lemon pepper chicken any more than I already did. The key to these sandwiches, other than the mouth-watering chicken, is the Italian seasoned canned tomatoes. Normally I'd used fresh tomatoes on a sandwich, but I didn't have any, and there were some leftover canned tomatoes in the fridge so I just went with it. Oh so good.
3 lemon pepper chicken breasts, cooked and shredded (recipe 1, recipe 2--I used recipe 2)
8 pieces of sandwich bread
1 14.5-ounce can Italian seasoned canned tomatoes, drained
1 cup cheddar cheese, shredded
Set oven to broil. Lightly grease baking sheet with cooking spray.
Shred the chicken breasts. Divide chicken, tomatoes, and cheese evenly among 4 slices of bread. Places the sandwiches open-faced on the baking sheet. Place the remaining 4 slices of bread on the baking sheet as well and broil until bread is toasted and cheese is melted, 1 to 2 minutes.
Remove from oven and add mayo, onions, or cucumber as desired.
More Chicken Recipes:
Buffalo Chicken Dip
Captain Morgan Chicken with Ginger Rice
Chicken Enchiladas with Fire-Roasted Tomatoes
Chicken Stuffed with Ricotta, Pesto, and Sun-dried Tomatoes
Chicken with a Honey Mustard Sauce