Open-Faced Chicken and Muenster Sandwiches with Apricot-Dijon Spread Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Martha Condra
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
Instructions
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.
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