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Open-Faced Chicken Salad Sandwich with Brie and Apricots

Turn your dinner table into a French bistro with a simple artisan sandwich.
Serves: 4
Prep Time: 15 min
Cook Time: 10 min


4 slices fresh dark pumpernickel bread
2 cups cooked chicken, cubed
¼ cup light mayonnaise
1 tbsp fresh tarragon or green onion, finely chopped
1 tbsp grainy Dijon mustard
¼ tsp freshly ground black pepper
2 oz Brie or Camembert, cubed
½ cup dried apricots, chopped

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.


  1. 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.

  2. 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
Protein22 g
Fat10 g
Saturated Fat3 g
Carbohydrate24 g
Fibre2 g
Sugar10 g
Cholesterol78 mg
Sodium517 mg
Per 1 sandwich serving % Daily Value
Vitamin A13
Vitamin C3
Vitamin B611
Vitamin B125