Open-Faced Chicken & Broccoli Cheese Toasts

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a medium bowl, combine the shredded cooked chicken, finely chopped broccoli florets, mayonnaise, Dijon mustard, garlic powder, and black pepper. Mix well until all ingredients are evenly coated.

Place the sourdough bread slices on the prepared baking sheet.

Evenly divide the chicken and broccoli mixture among the four slices of bread, spreading it to the edges.

Sprinkle the shredded cheddar cheese generously over the top of each melt.

Bake for 10-12 minutes, or until the cheese is melted and bubbly and the edges of the bread are lightly toasted.

Carefully remove from the oven and serve immediately.