Recipe: Open-Face Garlic Mayo Chicken Baguettes with Gruyère

Today’s post is from the fantastic Amanda over at Recipes Worth Repeating. I’m lucky enough to have had Amanda write for the site before, so if you like this recipe then be sure to check out her Misty’s Chili post from back in December.

Oh man… I’m in love with these little guys. I mean these little guys are so good!

Ok, funny story…I live in the states but I travel to London a lot so when I got home last week, my husband asked me if I would make him some garlic mayonnaise as soon as I walked in the door. Really? Who asks for that?!? He loves mayonnaise. So – I decided to get a little creative.

I’ve been pretty big on open-face sandwiches here lately so I grabbed a French style baguette, added some leftover cooked chicken breast and melted a bit of Gruyère cheese. But I’ll be honest with you…what makes these little guys so yummy is the garlic mayonnaise. And it’s super easy to make. It’s just a few ingredients that you already have in your refrigerator and there you go, you’ve got yourself some homemade garlic mayonnaise!


If you are looking for a new type of sandwich, snack or appetizer, this is the one for you! Whatever the occasion, lunch time, snack time or party time, these will be a huge hit!

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Ingredients for Garlic Mayonnaise

  • 6 Tablespoons Mayonnaise
  • 2 garlic cloves, minced
  • 1 teaspoon fresh squeezed lemon juice
  • 2 Tablespoons extra-virgin olive oil
  • Fresh ground pepper to taste


In a small mixing bowl whisk together the mayonnaise, minced garlic, lemon juice and olive oil. Season with fresh ground pepper. Store in an air tight container and place in refrigerator.


Ingredients for Open-Face Chicken Baguettes with Gruyère

  • 12-oz loaf baguette-style French bread, sliced (If you are gluten free, use your favorite gluten free bread)
  • Garlic mayonnaise
  • 1 lb. cooked chicken breasts, sliced
  • 1/2 cup shredded or sliced Gruyère cheese
  • 2 leaves of fresh basil, finely chopped


Preheat oven to 350 degrees. With a basting brush, take a small amount of garlic mayonnaise and brush lightly on each piece of sliced bread. Place each baguette on a cookie sheet and bake in the oven for 7 minutes. Once done, remove cookie sheet and turn oven off. Leave the oven door open while it cools down. You are going to need to broil for the next step and your oven will need to cool off for about 10 minutes before you can broil.

While your oven is cooling, keep the bread on the cookie sheet. Place 2 pieces of cooked sliced chicken on top of each baguette. Place the Gruyère cheese on top of the chicken. Dash each baguette with fresh ground pepper and top with finely chopped basil.

Turn your oven to a hi broil and place the cookie sheet back in the oven for about 5-6 minutes, or until the bread is lightly toasted. Remove from oven and let cool for 3 to 4 minutes. Serve!

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