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Open-Face Meatball Stroganoff Sandwich

Open-Face Chicken Meatball Sandwich

Time 120 min    Difficulty   hard    Servings 4


  • 4 slices Artisan White Bread from The Rustik Oven
  • 2 tbsp unsalted butter
  • 3 white onions, sliced thin
  • 1 3/4 c chicken stock
  • 1/4 c seasoned breadcrumbs
  • 1 tsp Herbs de Provence
  • 1/2 tsp salt
  • 1/4 tsp freshly cracked black pepper
  • 1 egg
  • 1 lb ground chicken breast
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1 1/2 c chicken stock
  • 1/2 c shredded Swiss cheese


  • Melt the butter in a non-stick pan over medium heat. Add the sliced onions and cook, stirring occasionally, until they are a light brown - about five minutes. Turn the heat to medium-low and continue cooking, stirring occasionally, until the onions are soft and a dark golden-brown color – about 40 minutes.
  • Increase the heat back to medium and add the chicken stock to the pan. Allow the stock to reduce, about 10 minutes, then transfer the onions to a bowl and set aside.
  • In a bowl, combine the ground chicken, breadcrumbs, herbs, salt, pepper, and egg. Mix until just combined then roll into approximately 16 meatballs.
  • Using the same pan from the onions, heat 1 tbsb of oil over medium heat. Add the meatballs to the pan and cook until brown on all slides, about 10 minutes. Transfer to a plate and set aside.
  • Still using the same pan, melt the butter over a medium heat. Add 1 tbsb of flour and whisk to create a roux. Add 1/2 cup of chicken stock continue whisking until combined. Add the remaining stock, bring to a boil and cook for five minutes until the sauce has thickened.
  • Add the onions to the sauce and lower the heat to low. Simmer for another 10 minutes.
  • Preheat a broiler to high heat and place slices of Rustik bread on a baking sheet. Toast until brown.
  • Top each slice of toast with four meatballs, shredded swiss and sauce, to preference. Place the toasts back under the broiler until the cheese melts. Enjoy!