High-Protein Chicken and Egg Open-Faced Sandwich

by John Garnett-27 September 2026Easy

Servings2

A simple, dairy-free open-faced sandwich layered with tender chicken, sliced boiled eggs, and crisp vegetables on whole grain bread. Packed with protein and perfect for a satisfying, no-fuss lunch.

Method

0
Place the eggs in a small pot, cover with water and bring to a boil. Once boiling, cook for 9 minutes, then drain and cool under cold water. Peel and slice the eggs.
1
While the eggs cook, season the chicken breast with salt and black pepper on both sides.
2
Heat olive oil in a skillet over medium heat. Add the chicken breast and cook for 6 to 7 minutes per side, or until cooked through and no longer pink in the center. Remove from heat and let rest for 5 minutes, then slice thinly.
3
Slice the tomato and red onion into thin rounds. Tear or chop the lettuce leaves into bite-size pieces.
4
In a small bowl, whisk together lemon juice, mustard, honey, apple cider vinegar, a pinch of salt, and a pinch of black pepper to make a light dressing.
5
Lightly toast the whole grain bread slices in a toaster or dry skillet until golden.
6
Place the toasted bread slices on plates. Top each slice with lettuce, then layer on sliced chicken and egg slices.
7
Arrange tomato and red onion slices over the top, then drizzle with the dressing.
8
Serve immediately as open-faced sandwiches for a protein-rich lunch.