Open-Faced Chicken Salad Sandwich with Brie and Apricots

Name: Open-Faced Chicken Salad Sandwich with Brie and Apricots
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 4 slices fresh dark pumpernickel bread; 2 cups cooked chicken, cubed; 1/4 cup light mayonnaise; 1 tbsp fresh tarragon or green onion, finely chopped; 1 tbsp grainy Dijon mustard; 1/4 tsp freshly ground black pepper; 2 oz Brie or Camembert, cubed; 1/2 cup dried apricots, chopped

Cooked Chicken
Quick 'n' Easy
Lunch
Whole

Prepping15min

Cooking10min

Resting—min

Servings4

Nutrition informationThis recipe contains 22 gr protein

Ingredients

Chicken part(s)

4 slices fresh dark pumpernickel bread
2 cupscooked chicken, cubed
1/4 cuplight mayonnaise
1 tbspfresh tarragon or green onion, finely chopped
1 tbspgrainy Dijon mustard
1/4 tspfreshly ground black pepper
2 ozBrie or Camembert, cubed
1/2 cupdried apricots, chopped

Step by step

Preheat the broiler to high and position the rack in the center of the oven. Place the bread on a baking sheet. Broil for 3 minutes per side or until lightly toasted.

Meanwhile, stir the chicken with the mayonnaise, tarragon, mustard and pepper. Toss with the Brie and apricots. Spoon over the bread. Broil for 5 minutes or until the cheese is melted. Serve immediately.

Recipe note<p>Use baguette or sourdough in place of the pumpernickel.</p>

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Nutrition info

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Open-Faced Chicken Salad Sandwich with Brie and Apricots

Ingredients

Step by step