Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Inspired by French bistro fare, this sandwich is good with simple baked chips or a fruit salad.

Martha Condra
Recipe by Cooking Light September 2008

Gallery

Credit: Beau Gustafson; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

440 calories; calories from fat 27%; fat 13.2g; saturated fat 6.3g; mono fat 3.8g; poly fat 1.4g; protein 38.7g; carbohydrates 40g; fiber 2.4g; cholesterol 100mg; iron 3.6mg; sodium 750mg; calcium 286mg.
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