Open-Faced Chicken and Muenster Sandwiches with Apricot-Dijon Spread

Inspired by French bistro fare, this sandwich is good with simple baked chips or a fruit salad.

Yield: 4 servings (serving size: 1 sandwich)

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.

Nutritional Information

Calories:

440 (27% from fat)

Fat:

13.2g (sat 6.3g,mono 3.8g,poly 1.4g)

Protein:

38.7g

Carbohydrate:

40g

Fiber:

2.4g

Cholesterol:

100mg

Iron:

3.6mg

Sodium:

750mg

Calcium:

286mg