Open-Faced Apricot-Chipotle Chicken Club

Photo: Nigel Cox; Styling: Sharon Ryan

Serve with Snap Pea and Radish Sauté.

Yield: Serves 4 (serving size: 1 sandwich)
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 409
  • Fat: 15.7g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 2.5g
  • Protein: 29.6g
  • Carbohydrate: 39.1g
  • Fiber: 1.9g
  • Cholesterol: 75mg
  • Iron: 4.2mg
  • Sodium: 810mg
  • Calcium: 259mg


  • 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


  1. 1. Preheat broiler to high.
  2. 2. Arrange bread in a single layer on a baking sheet. Broil 1 minute on each side or until lightly toasted.
  3. 3. Place 2 cheese slices on each bread slice. Broil 1 minute or until cheese melts. Remove from oven.
  4. 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.
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