Open-Faced Apricot-Chipotle Chicken Club

• 4 (2-ounce) slices country-style wheat bread
• 8 (1/2-ounce) slices reduced-fat cheddar cheese
• 2 1/2 tablespoons apricot preserves
• 2 tablespoons canola mayonnaise
• 2 1/4 teaspoons chopped chipotle chiles, canned in adobo sauce
• 4 green leaf lettuce leaves
• 1 1/2 cups shredded skinless, boneless rotisserie chicken breast
• 2 center-cut bacon slices, cooked and crumbled

1. Preheat broiler to high.
2. Arrange bread in a single layer on a baking sheet. Broil 1 minute on each side or until lightly toasted.
3. Place 2 cheese slices on each bread slice. Broil 1 minute or until cheese melts. Remove from oven.
4. Combine preserves, mayonnaise, and chipotle in a small bowl. Top each bread slice, cheese side up, with about 1 tablespoon preserves mixture, 1 lettuce leaf, and about 1/3 cup chicken. Sprinkle bacon evenly over servings.

countrystyle wheat bread, cheddar cheese, apricot preserves, canola mayonnaise, chipotle chiles, green leaf, skinless, center

Taken from www.myrecipes.com/recipe/apricot-chipotle-chicken-club (may not work)