Open-Faced Chicken and Muenster Sandwiches with Apricot-Dijon Spread
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Cooking Light
| Southern Living FREE TRIAL - Recipes & More! Rating: Read Reviews Rate and Review Print: Full page | 3x5 | 4x6 Send: E-mail | IM Add to Saved Recipes Add to Saved Menus Add to Shopping List Add a Note 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 |
Preparation
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.
Yield
4 servings (serving size: 1 sandwich)
Nutritional Information
CALORIES 440(27% from fat); FAT 13.2g (sat 6.3g,mono 3.8g,poly 1.4g); IRON 3.6mg; CHOLESTEROL 100mg; CALCIUM 286mg; CARBOHYDRATE 40g; SODIUM 750mg; PROTEIN 38.7g; FIBER 2.4g
Martha Condra , Cooking Light, SEPTEMBER 2008
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