f you prefer, double the amount of baby spinach and sauté it with olive oil before layering in sandwiches.
By BHG Test Kitchen
PHOTO: BRIE PASSANO
Prep Time:
30 mins
Broil Time:
3 mins
Total Time:
33 mins
Servings:
6
Ingredients
½ cup mayonnaise
2 tablespoon Dijon-style mustard
2 tablespoon cider vinegar
¼ teaspoon salt
¼ teaspoon black pepper
4 cup shredded deli-roasted chicken (skin removed)
1 cup finely chopped celery
6 1/2-inch thick oval slices artisan or country bread
2 cup fresh baby spinach
1 large Gala or Pink Lady apple, cored and thinly sliced
6 slices Swiss or white cheddar cheese
Directions
Preheat broiler. In a large bowl, whisk together the first five ingredients (through pepper). Add chicken and celery; stir to coat.
Arrange bread slices on a baking sheet. If desired, broil 4 inches from the heat for 1 to 2 minutes or until toasted. Divide spinach, apple slices, and chicken mixture among bread slices. Top each with a slice of cheese. Broil 4 inches from heat 3 minutes or until cheese is melted lightly browned.
Nutrition Facts (per serving)
530
Calories
30g
Fat
27g
Carbs
37g
Protein
https://www.bhg.com/recipe/chicken-and-apple-open-face-sandwiches/