Arrange bread in a single layer on a baking sheet. Broil 1 minute on each side or until lightly toasted.
Place 2 cheese slices on each bread slice. Broil 1 minute or until cheese melts. Remove from oven.
Combine preserves, mayonnaise, and chipotle in a small bowl. Top each bread slice, cheese side up, with about 1 tablespoon preserves mixture, 1 lettuce leaf, and about 1/3 cup chicken. Sprinkle bacon evenly over servings.
We really liked the blend of flavors, but the assembly needs some work, it kept falling apart and we couldn't get all the flavors we wanted in each bite. For one we'd add the chicken to the preserves to coat it rather than putting them on separately. We'd also talked about either slicing the chicken over shredding it or making it a whole sandwich if shredding it. Wed then put the chicken and bacon on the bread, top with cheese and toast until it melts, then add the lettuce and eat.
I don't do open faced sandwiches too much b/c my kids can't eat them without getting frustrated, so we just had them closed. The chipotle can be a bit spicy for kids, but the adults liked it. Came together quick and was very tasty.
These were good but the family didn't like them open-faced. Too messy. Flavor was spot on but next time I'll leave the chicken slices larger and the bacon strips halved vs. crumbled and put a top slice on it. Maybe a little sliced red onion would be good too...
Made this sandwich for an easy weekend lunch - it truely came together in about 20 minutes from start to finish (including shredding a rotisserie chicken from the store). I served as a traditional sandwich using some leftover whole wheat hamburger buns, but otherwise made no subsitutions. Overall, my husband and I both gobbled our sandwiches, washed them down with ice cold beers and topped off the meal with some fruit - great springtime / summer meal. I would absolutely recommend only doing 2 tbsp (maybe even a bit less) of the preserves as a little sweet goes a long way. I will absolutely be making again; enjoy!