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.
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.
My family especially likes the flavors in the sauce for this sandwich. It is a great game night meal. I use extra spinach and red onion and I use the entire chicken for the meat. And yes do double the sauce and toast the bread. I serve it with homemade macaroni salad.
This is a great sandwich - though, as others have suggested, toasting the bread and doubling the sauce is a must. The sauce is tasty, though the predominant flavor is definitely the dijon. I would 100% toast the bread in the future, as the bread was soggy and difficult to pick up given the weight of the ingredients on top.
Shallots are a great stand-in for the onions, and I used aged swiss since that's all I had - more of a pronounced flavor but very tasty.
Would make again!
I would give this 6 stars if I could. It was fantastic, and the flavors were all perfect together. I served it with a salad of spinach, orzo, feta and halved grape tomatoes. It was a great, simple, and very satisfying meal!
I thought this was a very pleasant lunch, made for myself and felt the spinach tasted perfect mixed in with the onions & apples over the sandwich. I used whole grain bread and broiled in my toaster oven. Another great recipe from CL! I would even make this for friends & family, a great summer or fall recipe.
we all loved it! very quick and easy to make. I made it as a wrap instead of on french bread. Also, as suggested by a previous reviewer, I doubled the sauce and am glad I did. This is a perfect blend of flavors. Would go great with chips or potato wedges.
This recipe has potential, but if I hadn't added a locally made specialty mustard (called Moosetard, lol!) it wouldn't have had much flavor at all. I think a more tart apple would have been better. I won't be making this again. It was a disappointment for the cost of the cheese, chicken, and spinach. I'll stick to regular chicken sandwiches.
My husband and I made this dish for dinner. We didn't have spinach, but they were still very yummy. We roasted our own chicken breasts and used the meat from that. The only change I would make would be toasting the bread slightly next time because I would like a little more crunch.
I thought this was delicious. I realized during prep that I didn't have any spinach on hand, and the sandwich was still excellent. I am looking forward to trying it with spinach. I used Italian bread from my grocery store and used slightly more mustard/preserves because I like mustard. I also cooked and shredded my own chicken. Tasted as good as some fancy bistro sandwiches I have tried.
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