A hearty, crowd‑pleasing twist on classic chicken parmesan, these open‑faced pulled chicken sandwiches layer tender tomato‑braised chicken over crispy garlic toast and finish with melted mozzarella. Perfect for a family dinner, game‑day snack, or an easy weekend bake, it’s a recipe that gives you dinner tonight plus leftovers for later.

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Table of Contents

• Ingredients
• How to make open‑faced pulled chicken sandwiches
• Tips for success
• FAQ

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Ingredients

For the chicken:

• 1 tablespoon olive oil
• ½ red pepper, diced
• ½ green pepper, diced
• 1 cooking onion, diced
• 1 teaspoon garlic powder
• ½ teaspoon oregano
• ½ teaspoon thyme leaves
• ½ teaspoon chili flakes (optional)
• ½ teaspoon salt
• 1 can (796ml) crushed tomatoes
• 12 boneless, skinless chicken thighs (about 2 lbs)

For assembly:

• 8 slices frozen garlic toast (not baguette‑style)
• 2 cups grated mozzarella

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How to make open‑faced pulled chicken sandwiches

1. Preheat the oven to 375°F.
2. In a large ovenproof Dutch oven over medium heat, warm the olive oil. Add the red pepper, green pepper, and onion. Cook for about 2 minutes until the vegetables start to soften.
3. Season with garlic powder, oregano, thyme, chili flakes (if using), salt, and pepper. Cook for another minute.
4. Stir in the crushed tomatoes and nestle the chicken thighs into the sauce.
5. Cover the pot and bake on the middle rack for 25 minutes. Remove the lid and cook for another 15 minutes until the chicken is tender.
6. Meanwhile, toast the garlic bread according to package directions until golden and crisp. Arrange the slices on a baking sheet.
7. Remove the chicken from the oven. Use two forks to shred the chicken directly in the sauce. Taste and adjust seasoning as needed.
8. Pile the shredded chicken mixture onto the toasted garlic bread slices. Sprinkle with mozzarella.
9. Broil until the cheese is melted and bubbly. Serve hot.

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Tips for success

• Toast the garlic bread first so it stays crisp under the sauce.
• Shred the chicken right in the pot for less mess and maximum flavour.
• Keep any leftover chicken in an airtight container for quick meals later in the week.

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FAQ

Can I use chicken breasts instead of thighs?
Yes, but they may cook a little faster. Check for doneness at the 20‑minute mark.

Can I make the chicken ahead of time?
Absolutely. Cook and shred the chicken in advance, store it in the fridge, then reheat and assemble the sandwiches when ready to serve.

What’s the best way to reheat leftovers?
Warm the chicken in a pot or microwave. Toast fresh garlic bread and assemble just before serving.

Can I add extra toppings?
Yes! Try sliced olives, jalapeños, or fresh basil for a different flavour profile.

Open Faced Pulled Chicken Sandwiches on Garlic Toast

Print Recipe

• Author: Andrea Buckett
• Yield: Serves 4 plus provides leftovers

Ingredients

Units USM

• 1 tablespoon olive oil
• 1/2 red pepper diced
• 1/2 green pepper diced
• 1 cooking onion, diced
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme leaves
• 1/2 teaspoon chili flakes (optional)
• 1/2 teaspoon salt
• 1 can (796ml) crushed tomatoes
• 12 boneless skinless chicken thighs (about 2lbs)
• 8 slices frozen garlic toast (not baguette style)
• 2 cups grated mozzarella

Instructions

Preheat the oven to 375°F

1. Place a large oven proof dutch oven on the stove over medium heat. Add the olive oil, red and green pepper, and onion. Cook for about 2 minutes until the vegetables start to soften.
2. Season the vegetables with the garlic powder, oregano, thyme and chili flakes and salt and pepper. Cook for another minute. Add the crushed tomatoes to the pot and stir to combine. Nestle the chicken thighs into the tomato and vegetable mixture.
3. Cover and place on the middle rack of the oven. Cook for 25 minutes,covered. Then remove the lid and cook for another 15 minutes until the chicken is tender.
4. In the meantime toast the 8 pieces of garlic toast according to package directions until brown and crisp. Place them on a baking sheet and set aside.
5. Remove the chicken from the oven. Use two forks to shred the chicken. Mix the chicken into the thick tomato sauce. Taste and season with salt and pepper to taste.
6. Pile each piece of garlic toast with some of the shredded chicken mixture. Top each with some mozzarella cheese. Place under the broiler and broil until the cheese has melted.

Serve.

Notes

Store any leftover chicken in an airtight container in the refrigerator. Warm in a pot or microwave and serve over rice or garlic toast.