Open-Faced Chicken and Muenster Sandwiches with Apricot-Dijon Spread

Open-Faced Chicken and Muenster Sandwiches with Apricot-Dijon Spread Recipe
Photo: Beau Gustafson; Styling: Leigh Ann Ross
Inspired by French bistro fare, this sandwich is good with simple baked chips or a fruit salad.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 440
Caloriesfromfat 27 %
Fat 13.2 g
Satfat 6.3 g
Monofat 3.8 g
Polyfat 1.4 g
Protein 38.7 g
Carbohydrate 40 g
Fiber 2.4 g
Cholesterol 100 mg
Iron 3.6 mg
Sodium 750 mg
Calcium 286 mg

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

Preparation

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.

Martha Condra,

Cooking Light

September 2008
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