Open-Faced Chicken Salad Sandwich with Brie and Apricots
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
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.
Helpful Tip
Use baguette or sourdough in place of the pumpernickel.
Nutrition Info
| Per 1 sandwich serving | Amount |
|---|---|
| Calories | 330 |
| Protein | 22 g |
| Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrate | 24 g |
| Fibre | 2 g |
| Sugar | 10 g |
| Cholesterol | 78 mg |
| Sodium | 517 mg |
| Per 1 sandwich serving | % Daily Value |
|---|---|
| Potassium | 218 |
| Calcium | 5 |
| Iron | 10 |
| Vitamin A | 13 |
| Vitamin C | 3 |
| Vitamin B6 | 11 |
| Vitamin B12 | 5 |
| Folate | 6 |
| Zinc | 3 |
