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

Photo: Beau Gustafson; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 1 sandwich)
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

Nutrition 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

How to Make It

  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.