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Open-Faced Apricot-Chipotle Chicken Club

Photo: Nigel Cox; Styling: Sharon Ryan
Hands-on time 15 mins
Total time 15 mins
Yield Serves 4 (serving size: 1 sandwich)
Serve with Snap Pea and Radish Sauté.

Ingredients

  • 4 (2-ounce) slices country-style wheat bread
  • 8 (1/2-ounce) slices reduced-fat cheddar cheese
  • 2 1/2 tablespoons apricot preserves
  • 2 tablespoons canola mayonnaise
  • 2 1/4 teaspoons chopped chipotle chiles, canned in adobo sauce
  • 4 green leaf lettuce leaves
  • 1 1/2 cups shredded skinless, boneless rotisserie chicken breast
  • 2 center-cut bacon slices, cooked and crumbled
  • Snap Pea and Radish Sauté

Nutrition Information

  • calories 409
  • fat 15.7 g
  • satfat 5.8 g
  • monofat 6.1 g
  • polyfat 2.5 g
  • protein 29.6 g
  • carbohydrate 39.1 g
  • fiber 1.9 g
  • cholesterol 75 mg
  • iron 4.2 mg
  • sodium 810 mg
  • calcium 259 mg

How to Make It

  1. Preheat broiler to high.

  2. Arrange bread in a single layer on a baking sheet. Broil 1 minute on each side or until lightly toasted.

  3. Place 2 cheese slices on each bread slice. Broil 1 minute or until cheese melts. Remove from oven.

  4. 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.