Sunday, May 15, 2005

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

Open-Faced Chicken and Muenster Sandwiches with Apricot-Dijon Spread (Adapted from CL)

1 tablespoon plus 1 teaspoon apricot preserves
1 tablespoon plus 1 teaspoon grainy Dijon mustard
4 slices hearty whole-wheat or country bread, toasted
1 teaspoon oil
1/4 cup chopped onion
1 cup thinly sliced Fuji apple
2 1/2 cups baby spinach
2 cups cooked shredded chicken breast
4 slices Muenster cheese

Preheat broiler.

In a small bowl, stir together apricot preserves and mustard. Spread each piece of toasted bread with about 2 teaspoons of the mustard mixture and place onto a baking sheet (mustard side up) lightly coated with nonstick spray.

In a large skillet, heat oil over medium-high. Add onion and apple - cook, stirring, until tender, about 3 to 5 minutes. Stir in spinach and cook until spinach beings to wilt, about 1 minute. Season mixture lightly with salt and fresh ground black pepper.

Evenly divide the apple and spinach mixture between the slices of bread, add about 1/2 cup chicken on top and finish with a slice of the cheese. Place under the broiler and cook until the cheese is bubbly, about 1 to 2 minutes. Remove and serve immediately.

Makes 4 servings.

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