Open-Faced Chicken Sandwiches with Apple, Spinach and Fontina
Author: Ruth Guerri
Recipe type: Sandwiches
Prep time:
Cook time:
Total time:
Serves: 4
This is a very simple but elegant recipe that I think you'll love! The flavor combination is delightful! Tender sliced chicken is piled on a wheat ciabatta with an apricot/Dijon sauce, sauteed apple and spinach, topped with fontina and then popped under the broiler for a warm, toasty, cheesy masterpiece!
Ingredients
2 skinless, boneless chicken breasts
1 - 2 Tbs of olive oil
1 tsp of kosher salt
½ tsp of freshly ground black pepper
¼ tsp of granulated garlic
4 tsp of apricot preserves
4 tsp of Dijon mustard
1 Tbs of butter
1 cup thinly of sliced apple (Fujis work nicely)
2½ cups of fresh spinach
4 slices of bread or buns (whole grain ciabatta is great)
butter or oil for toasting the bread
4 - 5 oz of fontina or gouda cheese, cut into slices
Instructions
Preheat oven to 400°
Start with your chicken, drizzle the breasts with a little olive oil, sprinkle with salt, pepper and granulated garlic. Bake at 450° for about 20 minutes, depending on the thickness, they should register 165° on an instant-read thermometer. Let the chicken rest and prepare your sauce.
Stir the apricot preserves with the Dijon mustard in a small bowl.
Heat a large skillet, over medium/high heat, add 1 Tbs of butter and saute the apple for 4 - 5 minutes, until just tender.
Add in the spinach, stir and cook for 1 minute until it wilts.
Cut the chicken into thin slices. Place the bread or buns on a baking sheet, spread with butter or drizzle with a little olive oil, sprinkle on salt & pepper and bake for about 5 minutes in a 400° oven.
Now just assemble, spread an even amount of sauce on each bread slice, add some of the spinach, then the sliced chicken, season with a little salt and pepper and top all with the cheese, pop under the broiler for a few minutes or until the cheese is nice and bubbly. YUM!
Recipe by Cabin In The Woods at https://cabininthewoodsblog.com/open-faced-chicken-sandwiches-with-apple-spinach-and-fontina/