Open-Faced Chicken Sandwiches With Apricot Dijon Spread

• 4 teaspoons apricot preserves
• 4 teaspoons Dijon mustard
• 4 slices bread, hearty country type
• 1 cup thinly sliced apple, peeled (Ambrosia or Fuji )
• 14 cup chopped onion
• 2 12 cups fresh spinach leaves
• 2 cups shredded rotisserie cooked chicken breasts
• 4 slices muenster cheese

1. Preheat broiler.
2. Combine preserves and mustard.
3. Spread 1 side of each bread slice with 2 teaspoons of mustard mixture.
4. Place bread slices with mustard side up on a baking sheet.
5. Heat a large skillet over medium high heat.
6. Coat skillet with cooking spray.
7. Saute apples and onions for 3 minutes or until tender.
8. Add spinach; cook 1 minute or until spinach wilts.
9. Layer each of the 4 bread slices with 1/4 cup spinach-apple mixture, 1/2 cup shredded chicken and 1 cheese slice.
10. Broil 1 1/2 minutes or until cheese is bubbly.
11. Remove from heat and serve immediately.

apricot preserves, mustard, bread, apple, onion, fresh spinach leaves, rotisserie cooked chicken breasts, muenster cheese

Taken from www.food.com/recipe/open-faced-chicken-sandwiches-with-apricot-dijon-spread-357511 (may not work)