Grilled Open-Faced Chicken Sandwich (With a Tuscan Twist!)

A Mediterranean-style, open-faced classic with bold flavor from Chef Calvin

If you’re in the mood for something that tastes fancy but feels laid-back—this grilled chicken sandwich is it. We’re not talking about the soggy, slapped-together kind you grab on the go. This version is open-faced, packed with Mediterranean ingredients, and finished with a little heat and soul from my Tuscan Experience seasoning.

The chicken gets a lemony, herb-packed marinade. The bread is grilled until golden. And the toppings? Greens, feta, balsamic, and whatever else you’ve got lying around that adds some freshness and crunch.

It’s one of those meals that looks impressive but doesn’t take much work. Perfect for a lazy summer dinner or a weekday lunch when you want something that actually tastes good.

 

What You’ll Love About This Grilled Chicken Sandwich

• It’s quick. You’ll need 30 minutes tops (plus a bit of marinating time).
  

• It’s healthy-ish. Packed with protein, greens, and good fats.
  

• It’s super versatile. Change up the bread, the toppings, or even the type of chicken.
  

• It’s flavorful. Our Tuscan Experience blend does a lot of heavy lifting.
  
  

Let’s get to it.

Ingredients

For the Chicken Marinade:

• 2 boneless, skinless chicken breasts (or thighs if you want more flavor)
  

• Juice of 1 lemon
  

• 2 tablespoons olive oil
  

• 2 tablespoons Spiced Up Tuscan Experience Seasoning
  
  

This seasoning blend is basically a shortcut to “tastes like you know what you’re doing.” It’s got garlic, rosemary, thyme, black pepper, and a touch of chili flake—just enough to make things interesting.

For the Sandwich:

• 1 fresh baguette (cut in half lengthwise)
  

• 2 cups mixed greens (arugula, spinach, or whatever you like)
  

• ¼ cup crumbled feta
  

• 2 tablespoons balsamic vinaigrette
  

• A little more olive oil (for brushing the bread)
  

Optional but recommended: sliced cucumber, cherry tomatoes, or kalamata olives. Totally up to you.

Step-by-Step Instructions

1. Marinate the Chicken

Toss the chicken in a bowl or zip-top bag with the lemon juice, olive oil, and Tuscan Experience seasoning. Coat it well. Let it sit in the fridge for at least 20 minutes—up to 2 hours if you’ve got the time.

Chef Tip: The longer the chicken marinates, the more flavor it soaks up. Don’t skip this step.

2. Fire Up the Grill

Preheat your grill or grill pan over medium-high. Grill the chicken for about 5–7 minutes per side, until it’s got a good char and hits 165°F in the thickest part. Let it rest for 5 minutes before slicing.

Don’t rush the rest time. That’s when the juices settle and the flavor evens out.

3. Toast the Bread

Brush the cut side of your baguette with olive oil and throw it on the grill for a minute or two until it’s crispy and golden.

4. Build Your Sandwich

Here’s the layering strategy:

• Start with your greens (they’ll wilt slightly under the warm chicken—perfect)
  

• Add sliced grilled chicken
  

• Drizzle with balsamic vinaigrette
  

• Sprinkle with crumbled feta
  

• Add extras like cucumbers, tomatoes, or olives if you want
  

• Finish with fresh herbs or lemon zest if you're feeling fancy
  

You can serve it open-faced or fold it up like a rustic panini. Either way, you’re winning.

 

Make It Your Own

This sandwich is built to be flexible. A few easy swaps:

• Bread: Use ciabatta, sourdough, or even naan for a different vibe.
  

• Cheese: Feta’s great, but goat cheese or fresh mozzarella work too.
  

• Vinaigrette: If you’re out, just drizzle olive oil and a splash of vinegar or lemon juice.
  

• Add-Ons: Roasted red peppers, grilled zucchini, avocado slices, or a fried egg—go wild.
  
  

What to Serve With It

This sandwich can totally stand on its own, but if you’re putting a meal together, here are a few easy sides that go great with it:

• A cold orzo or couscous salad
  

• Grilled veggies (zucchini, eggplant, red peppers)
  

• Hummus and pita chips
  

• A handful of roasted chickpeas for crunch
  

• A chilled white wine or sparkling water with lemon
  
  

Calvin’s Go-To Pairing: “I like this sandwich with a crisp Pinot Grigio and a playlist that feels like a beach day in Capri.”

 

Tips for Grilling Chicken Just Right

1. Don’t skip the marinade. It adds flavor and keeps the chicken moist.
2. Get the grill hot. You want those sear marks and a bit of char.
3. Let it rest. Always.
4. Slice against the grain. It keeps the chicken tender instead of stringy.
   

Store + Reheat Tips

This is a great meal prep option if you don’t mind assembling the sandwich fresh.

• Store the chicken in an airtight container in the fridge for up to 3 days.
  

• Toast the bread right before serving—it’s just not the same once it softens.
  

• Keep greens + feta separate so nothing gets soggy.
  

Want to pack it for lunch? Assemble it on naan or pita instead. It holds together better and travels well.

Frequently Asked Questions

Can I make this without a grill?

Yep. Use a grill pan, cast iron skillet, or even bake the chicken at 400°F for 20–25 minutes.

Is it spicy?

The Tuscan Experience blend has just a hint of heat. If you want more, add crushed red pepper or a few dashes of hot sauce.

Is this sandwich good cold?

It’s best warm, but if the chicken is well-seasoned and sliced thin, it works cold too—especially on soft bread like pita or focaccia.

 

What Makes Tuscan Experience So Good?

This seasoning isn’t just a “Mediterranean blend”—it’s balanced. We built it for grilled meats, but it also plays nice with veggies, fish, and pasta. It’s salty, herby, a little tangy, and just spicy enough to wake things up.

You’ll taste:

• Rosemary and thyme
  

• Garlic and sun-dried tomato
  

• Black pepper and chili flake
  

One taste and you’ll want to use it on everything.

Grab a bottle here and try it on roasted potatoes, shrimp skewers, or even scrambled eggs.

Final Thoughts

If you’re tired of boring sandwiches, this one’s a simple fix. The grilled chicken, the crisp bread, the tangy toppings—it all just works. And once you’ve made it once, you’ll start riffing with your own add-ons and twists.

“A good sandwich is about contrast—warm and cool, soft and crunchy, creamy and bright. When all of that hits in one bite, that’s flavor harmony. That’s what we’re after.” — Chef Calvin

Let me know how yours turns out. And don’t forget to tag us if you post it—especially if you level it up with your own spin. We’re all about remixing the classics.