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Open-Faced BBQ Chicken Sandwiches

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    10 minutes


8 slices Hannaford 5 Cheese Texas Toast
2 cups coleslaw mix
2 scallions, sliced thin
1 Tbsp. white or red wine vinegar
1/4 cup drained Taste of Inspirations Pineapple, Mango & Ginger Salsa, plus 1 Tbsp. salsa liquid reserved separately
Salt and pepper
2 1/2 cups shredded Nature's Place Rotisserie Chicken
3/4 cup Taste of Inspirations Boss Barbeque Sauce
Open-Faced BBQ Chicken Sandwiches


1. Heat oven to 425. Arrange toasts, cheese-side-up, on a baking sheet and bake until lightly toasted, 5 to 7 minutes.
2. Combine coleslaw mix and scallions with vinegar and 1 tablespoon reserved salsa liquid and toss to coat. Season with salt and pepper to taste and set aside.
3. Combine chicken, barbecue sauce, and salsa in a medium nonstick skillet and cook over medium-high heat, stirring occasionally, until chicken is heated through, about 5 minutes; season with salt and pepper to taste.
4. Top toasts evenly with chicken mixture, followed by coleslaw, and serve.
Source: Hannaford fresh Magazine, March - April 2017


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 590 kcal (29%)
Calories from Fat 189 kcal (0%)
Total Fat 21 g (32%)
Saturated Fat 1 g (2%)
Cholesterol 65 mg (21%)
Sodium 470 mg (19%)
Total Carbohydrates 63 g (21%)
Dietary Fiber 2 g (8%)
Protein 36 g (60%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a