Nordic Notables
Open-Faced Chicken Patties on Toasted White Bread with Lettuce and Mustard Aioli
25 minutes
Serves 4
DinnerMediterraneanDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by Scandinavian smørrebrød, this dinner turns the humble chicken patty into something open-faced and elegant. We’ll crisp up two breads, whip a quick aioli, and use lettuce for both crunch and color. (Yes, even that whole wheat bread gets its moment.)
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F and line a baking sheet with parchment paper.
- 02Arrange the frozen chicken patties on the baking sheet and bake for 18 to 20 minutes, flipping halfway through until crisp and heated through.
- 03While the patties bake, brush both sides of the white bread and whole wheat bread slices lightly with olive oil. Place them on a second baking sheet.
- 04Toast the bread in the oven for 7 to 8 minutes, turning once for even golden color.
- 05Tear the toasted whole wheat bread into small rustic pieces and set aside.
- 06In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, and grated garlic until smooth. Stir in the chopped chives.
- 07Lay the toasted white bread slices on four dinner plates. Smear each slice generously with the mustard aioli.
- 08Top each with a layer of lettuce leaves, then place a hot chicken patty on each assembled slice.
- 09Scatter the torn toasted whole wheat bread over the top for extra crunch and a nutty accent.
- 10Serve immediately, preferably with a fork and knife, and season with salt and pepper if desired.
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