99 Kinds of Sandwiches: # 1 Open-faced Italian Chicken Cutlet Sandwich

This Open-Faced Italian Chicken Cutlet Sandwich makes a great summer-time dinner.  The only prep work is cooking the chicken, which is quick because the chicken is pounded very thin.

chicken cutlets for italian open-faced sandwiches

Adding garlic bread, pesto, tomato, and mozzarella cheese to the chicken creates a flavorful sandwich.

Open-faced Italian Chicken Cutlet Sandwich

Thinly sliced tomato works best so as not to over-power the chicken.  After topping with mozzarella, you can pop the sandwich under the broiler, in the microwave, or leave as is.  Any way is delicious!

Open-faced Italian Chicken Cutlet Sandwich with melted cheese

Open-faced Italian Chicken Cutlet Sandwich

  • Servings: 4
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Thin chicken cutlets coated in Italian breadcrumbs, served open-faced on garlic toast with pesto, tomato, and mozzarella.

468 calories per sandwich


  • 2 large chicken breasts or 4 chicken cutlets
  • 3/4 cup Italian breadcrumbs
  • 1 Tb grated parmesan
  • 1/4 ts lemon pepper
  • 1 Tb butter
  • 1 Tb olive oil
  • salt & pepper
  • pesto
  • garlic Texas Toast
  • tomato, thinly sliced
  • mozzarella, sliced


1. If using chicken breasts rather than prepared cutlets, slice them horizontally and pound very thin.  Season the chicken with salt and pepper.  Combine the breadcrumbs, parmesan, and lemon pepper in a large, shallow dish.  Dredge the chicken cutlets in the breadcrumbs.

2. Heat the butter and olive oil over high heat in a large skillet.  When the butter has melted and is sizzling, add the chicken cutlets.  Brown each side over high heat, about 2 minutes per side.  Reduce heat to medium and continue cooking an additional 10 minutes until chicken is cooked through.

3. Heat garlic Texas toast according to manufacturer’s directions.  Spread pesto on garlic toast and top with a chicken cutlet, a thin slice of tomato, and a slice of mozzarella cheese.  Place under a broiler or in the microwave to melt the cheese, if desired.



99 Flavors of Grains: # 1 Quinoa Salad Stuffed Pita

I think quinoa is my new best friend: full of amino acids, high in protein, and easy to cook. Technically, quinoa is a seed, but for the purposes of this blog, I am grouping it under grains. This Quinoa Salad Stuffed Pita Bread was an amazingly delicious lunch, and healthy too. I’ve been dreaming about it on my other lunch days when I’ve had yogurt and fruit.

The recipe makes one large, fully stuffed half of a pita, but it could easily be doubled.

Use fresh veggies and cut the pieces small.  I used dark green leaf lettuce.


The buttermilk cilantro dressing is amazing!


The quinoa salad is just as delicious on its own as stuffed in a pita.


I loved this boldly flavored lunch.  Paired with an orange, it was delicious and satisfying.


Quinoa Salad Stuffed Pita

  • Servings: 1
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Quinoa tossed with lettuce, veggies, and feta with a delicious bold buttermilk cilantro dressing, stuffed into pita

Credit: 99Taste Original by Leslie

Dressing Ingredients

  • ¼ cup buttermilk
  • 1 Tb plain Greek yogurt
  • 1/8 ts garlic powder
  • ¼ ts dried cilantro
  • Salt & pepper to taste

Salad Ingredients

  • ¼ cup dried quinoa
  • 4 baby carrots, chopped
  • 1 or 2 Tb red onion, diced
  • 3/4 cup shredded green leaf lettuce
  • 1 Tb feta cheese, crumbled
  • Halved cherry tomatoes (optional)
  • ½ of a pita bread


1. Whisk together dressing ingredients and set aside.
2. To cook quinoa, bring ½ cup of water to a boil in a small saucepan. Add quinoa. Cover with a lid and turn to simmer. Simmer 12-15 mins until all water is absorbed.
3. Toss lettuce, carrots, red onion, tomatoes (if using), and quinoa with dressing until fully coated. Mix in feta cheese. Stuff salad into a pita and enjoy!