Open-Faced Chicken and Muenster Sandwiches with Apricot-Dijon Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Inspired by French bistro fare, this sandwich is good with simple baked chips or a fruit salad. Ingredients:
4 teaspoons apricot preserves |
4 teaspoons dijon mustard |
4 (2-ounce) slices country bread |
cooking spray |
1 cup thinly sliced peeled ambrosia or fuji apple (about 1/3 pound) |
1/4 cup prechopped onion |
2 1/2 cups bagged prewashed spinach |
2 cups shredded skinless, boneless rotisserie chicken breast (about 12 ounces) |
4 (1-ounce) muenster cheese slices |
Directions:
1. Preheat broiler.
2. Combine preserves and mustard in a small bowl; stir with a whisk. Spread 1 side of each bread slice with 2 teaspoons mustard mixture. Place bread slices, mustard mixture side up, on a baking sheet coated with cooking spray.
3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add apple and onion to pan; cook 3 minutes or until tender, stirring occasionally. Add spinach; cook 1 minute or until spinach begins to wilt. Layer each of 4 bread slices with 1/4 cup spinach mixture, 1/2 cup chicken, and 1 cheese slice. Place sandwiches on a baking sheet coated with cooking spray; broil 1 1/2 minutes or until cheese is bubbly. Remove from heat, and serve immediately.
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