Open-Faced Chicken And Muenster Sandwiches With Apricot-Dijon Spread
- 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
- Preheat broiler.
- 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.
apricot preserves, mustard, country bread, cooking spray, ambrosia, onion, bagged prewashed spinach, skinless, muenster cheese
Taken from www.myrecipes.com/recipe/open-faced-chicken-muenster-sandwiches-with-apricot-dijon-spread (may not work)