Fried Chicken And Deli American Open-Faced Sandwich

Fried Chicken And American Cheese Open-Faced Sandwich

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It's safe to say it's not breaking news that I eat out at a lot of restaurants. Living in New York, it would be a shame not to; the restaurants here are amazing! And when you're in restaurants as often as I am, you begin to see trends—I see you, poke bowls! 

In the past year, I've begun to wonder if I've teleported down south because like 80% of menus these days have their own take on fried chicken dishes. Find it on waffles, pancakes, in rice bowls, in a basket served with a side of, well, name it—the options feel a good way. 

Now, I get why the chicken crossed the road, it needed to escape NYC chefs

Being that you're reading this, you can safely assume that I love to cook—really, any means of having amazing food at my disposal is good by me. Well, I partnered up with my friends at The Feedfeed and  Land O’Lakes and accepted their challenge to develop a sandwich inspired by NYC that incorporates Deli American! HELLO, OH-SO-TRENDY FRIED CHICKEN!!!


You can get Land O Lakes® Deli American at your grocery stores deli counter where they will slice it up fresh. What is great about this is that it is sliced-to-order, meaning you don’t have to painfully pull apart slices that are pre-packaged! 

I began by picturing a tuna melt-style sandwich, but couldn't bear to hide the crispy beauty of that perfectly fried exterior. So, I then pictured a fried chicken grilled cheese. I ended up somewhere in the middle with a sort of hybrid—AND AM ENTIRELY OBSESSED WITH HOW IT CAME OUT!


Flavor tip: Add your rosemary and thyme to your panko coating before dredging your chicken, AND when plating your final dish, sprinkle on extra! This way you get that really fresh herbal flavor and aroma, plus the hint of it infused directly in your chicken.

Fried Chicken And American Cheese Open-Faced Sandwich

Frying tip: Make sure to bring your oil to 375º before adding in your chicken. When you fry in oil that isn't hot enough, you get a soggy fry—YUCK! 



This post has been sponsored by The Feedfeed & Land O’Lakes - all opinions are my own. 



PREP TIME: 15 minutes

FRY TIME: 20 minutes

COOK TIME: 5 minutes

TOTAL TIME: 40 minutes


2 Servings


Chicken (2 large breasts)

Egg (1)

Panko Crumbs (1 1/2 cups)

Fresh Rosemary (3 tbsp, roughly chopped)

Fresh Thyme Leaves (3 tbsp, roughly chopped)

Vegetable Oil (enough to fill your pot roughly an inch)

12 Grain Bread (2 slices)

Unsalted Butter (1 tbsp)

Land O Lakes® Deli American (4 slices)

Red Seedless Grapes (10, halved)




Cutting Board

Chefs Knife

Large Mixing Bowl

Medium Mixing Bowl


Paper Towel

8 Quart Pot (it's what I used. Using something similar is fine)

Thermometer (one that can sit in the oil at 375º)


Frying Pan with Lid (I used a 12")

1. TO PREP AND COOK YOUR CHICKEN (shoulda crossed the road when you saw me coming). Preheat your oil by filling your pot an inch high with your vegetable oil. Attach your thermometer to the side of the pan so that the tip of it sits in your oil. DO NOT FRY UNTIL YOUR TEMPERATURE REACHES 375º.

Cut off any oddly shaped pieces hanging off (Since this is going on an open-faced sandwich we want it to fit properly).

Season your chicken with salt and pepper. Set aside for a sec.


Beat your egg in your medium mixing bowl.


Combine your panko crumbs, 2 tbsp of your chopped rosemary, and 2 tbsp of your thyme leaves in your large mixing bowl.


On your counter, get your dredging station in order. Start with your raw chicken, then your beaten egg, then your panko mixture, and lastly an empty plate.


One at a time, coat your chicken in your egg letting all excess egg run off of it. Then place your now egg coated chicken into your panko mixture. Flip it around until it is fully coated and then place it down on your plate.


Use your tongs to place your chicken into your oil.


Let it cook untouched for 10 minutes. Flip it and then let it cook for another 10 minutes or till your chicken is fully cooked at an internal temperature of 165º (check with a thermometer. Also, I like to take my chicken out of the oil when it's closer to 155º because it continues to cook on its own a little bit and I don't want it to get dried out. Either way, make sure it gets to the 165º point before eating it).


Line a plate with paper towel.


Use your tongs to transfer your fried chicken onto your paper towel lined plate (this will help to remove any excess oil). 


Transfer your chicken onto your cutting board. Using your chef’s knife, cut it into 1/2 inch-thick angled pieces.


2. TO MAKE YOUR OPEN-FACED SANDWICH (yes, you can start this part of the recipe while your chicken is frying). Over medium-high heat, heat your frying pan.


Cut your butter into two pieces and drop them into the frying pan. Immediately place each of your slices of bread over a corresponding piece of butter and move them around the pan.


Once your bread is lightly toasted (about 3 minutes), flip it toasted side up and turn off your heat.


Place two slices of your Land O Lakes® Deli American over each slice of your toasted bread and cover your pan with its lid until your Deli American has melted (about 10 seconds).


Transfer your cheesy bread onto a plate.


Layer your fried chicken slices on top of your cheese.


Evenly distribute your grape halves in nooks and on top of your chicken.


Sprinkle on your remaining tbsps of rosemary and thyme.