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

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

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Nutritional Information

Amount per serving
  • Calories: 440
  • Calories from fat: 27%
  • Fat: 13.2g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 38.7g
  • Carbohydrate: 40g
  • Fiber: 2.4g
  • Cholesterol: 100mg
  • Iron: 3.6mg
  • Sodium: 750mg
  • Calcium: 286mg


  • 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


  1. 1. Preheat broiler.
  2. 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. 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.
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