I roasted a chicken last night and used the leftovers today to make these open faced sandwiches.
1/2 small Onion - sliced
1 Garlic Clove - smashed and peeled
2 cups Chicken - shredded
White Wine Vinegar
French Bread - 6 slices
Goat Cheese Spread (see below)
Heat EVOO in a pot. Add onion and garlic. Cook until the onion is clear.
Then remove the garlic, cut it up, and set it aside.
Add chicken to the pot and stir in the rest of the ingredients. I didn't measure them. I just splashed and tasted until I had a desirable, well balance flavor.
Cover the pot and simmer over low heat for about ten minutes.
Meanwhile, toast your bread.
To make the cheese spread, mix softened goat cheese in a small bowl with the garlic that you set aside, salt and hot sauce.
Spread your cheese mixture evenly over the toast.
Top with arugula.
Spoon chicken over the greens.
Sprinkle sunflower seeds or toasted nuts on top of the sandwich and serve.