The Briny Lemon: Chicken-Cheddar Melts with Peppers and Black Olives

These simple, open-faced sandwiches are wonderfully tasty and easy to make. Good, crusty bread is key, and if you cook your own chicken to shred, even better.

I simmered two bone-in breasts in chicken broth for about 30 minutes, let them cool, then removed the skin and shredded the meat. Done. Tender, light, and fast. And fresh.

Serves 4

Ingredients

1 tbsp olive oil
1 garlic clove, finely chopped
1/2 small green bell pepper, chopped
1/3 cup sliced black olives
2 cups shredded cooked chicken breast
1-1/2 cups canned crushed tomatoes
sea salt
freshly ground black pepper
4 7 X 3-1/2-inch slices ciabatta or other crusty bread (about 1/2 inch thick)
1 cup finely shredded cheddar cheese

Garlic, Pepper, and Olives

Bread Slices

Preparation

Preheat oven to 400° F and line a shallow baking pan with parchment paper.
Heat a skillet over medium heat and add the olive oil. Add the garlic, bell pepper, and olives and cook, stirring often, 5 minutes.
Add the cooked chicken and crushed tomatoes and season with salt and pepper. Reduce the heat to medium-low and cook, stirring to combine, 10 minutes.

Garlic Mixture Beginning to Cook

Cooked Chicken Mixture

Meanwhile, lay the bread slices on the baking pan and place in the oven. Bake until lightly toasted, 3-4 minutes.
Remove the pan from the oven and place on a heatproof surface. Divide the chicken mixture on the bread and divide the cheese on top. Bake until the cheese has melted, 3-4 minutes.