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

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.

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.

I dont usually like jams in my lunches and dinners but this was fabulous. It was the perfect combination of flavors. I wouldn't change a thing.

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.

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.

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.

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!

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!