Grilled Toasts with Chicken and Artichokes

I think I might be addicted to grilling.

It’s just so convenient.

Task of washing pots and pans vanishes.

Makes the mess outside.

Keeps the oven off; therefore the kitchen stays cool.

Making my neighbors drool as the food smells waft their direction gives me a feeling of pride . I am really working on being more humble. And when I do finally become humble I will probably be so proud of myself that I will tell you all about it.

Anyway last night, I once again turned on my free, side-of-the-road, hand-me-down grill and started to create. If I had just been cooking for myself I would have skipped the chicken but there were men involved. Men that needed meat. I threw some zucchini and corn on the grill too, and it was a lovely meal.

Here is what I made:

Artichoke Topping (you could also use leftover artichoke dip)

  • 6 oz. jar artichoke hearts, drained
  • 3 tbsp. mayo or veganaisse
  • 1 tbsp. olive oil
  • 2 tbsp. grated parmesan
  • 2 dashes hot sauce
  • 1 garlic clove, finely chopped
  • 2 tbsp finely chopped basil (I used frozen basil from this post)
  • 1/2 tsp black pepper

Other ingredients:

  • 2 chicken thighs, boneless and skinless, fat trimmed
  • ½ loaf Italian or Cuban bread, cut into 1 inch slices
  • 1 cup tomato sauce (or 1 large tomato, finely chopped)
  • 2 slices of swiss cheese, cut into fourths ( you could really use any cheese, swiss is what I had on hand)
  • Olive oil, salt and pepper

Artichoke Topping:

Combine the artichokes, and all the other ingredients for the topping in a bowl. (I like to leave the artichokes whole because I prefer the chunky texture but if you like them smoother, you could mix up the topping in a food processor). Set aside. (I made this a day in advance)


Rinse the chicken thighs, pat dry, drizzle a little olive oil and a dash of salt and pepper on both sides. Place on a hot grill over medium heat. Grill for 4 minutes on each side. Remove from grill and set aside to rest for 5 minutes. After the chicken has rested, chop the thighs  into cubes. Set aside. (I made this a day in advance)


Brush both sides of slices of bread with olive oil. Place on a hot grill over medium heat for one minute on each side. Set aside.


If you aren’t an airhead like me and you remembered to buy tomatoes at the grocery store, go ahead and chop them up at this point. Season the tomato with a little salt and pepper. Or you can just open up a can of tomato sauce which is what I had to do because I forgot to buy tomatoes.

Let’s put these babies together:

Top each piece of grilled bread with tomatoes (or sauce), artichoke topping, grilled chicken and then top with two strips of Swiss cheese.

Place the assembled toasts on a cookie sheet under the broiler for 2 minutes or so to melt the cheese. Enjoy!

2 thoughts on “Grilled Toasts with Chicken and Artichokes

  1. Rene, this sounds so delicious! I’m looking forward to busting out the grill for summer at some point soon… in the middle of packing to move so I haven’t had a chance to grill much yet. But I can’t wait! I’m definitely putting this on the to-make recipe list. :)

    Love your new design, btw! Super cute.

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