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You are here: Home / Entrees / Chicken and Other Poultry / Open-Faced Chicken Sandwiches with Apple, Spinach and Fontina

July 27, 2022 By Ruth Guerri

Open-Faced Chicken Sandwiches with Apple, Spinach and Fontina

4.0 from 1 reviews
Open-Faced Chicken Sandwiches with Apple, Spinach and Fontina
 
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Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
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!
Author: Ruth Guerri
Recipe type: Sandwiches
Serves: 4
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
  1. Preheat oven to 400°
  2. 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.
  3. Stir the apricot preserves with the Dijon mustard in a small bowl.
  4. Heat a large skillet, over medium/high heat, add 1 Tbs of butter and saute the apple for 4 - 5 minutes, until just tender.
  5. Add in the spinach, stir and cook for 1 minute until it wilts.
  6. 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.
  7. 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!
3.5.3251

 

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Filed Under: Chicken and Other Poultry, Sandwiches & Burgers, Sandwiches and Burgers, Sauces Tagged With: #besteverchickensandwich, #cabininthewoods, #chickensandwichwithapplefontinaandspinach, #gourmetchickensandwich, #openfacechickensandwichwithspinachandfontina, #openfacedsandwich

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Comments

  1. Jim Villa says

    December 21, 2017 at 6:47 am

    Love all your recipes Ruth,proud of our hometown downhome,chef,keep up the great work!

    • Ruth Guerri says

      December 21, 2017 at 5:27 pm

      Thank you so much Jim, I appreciate your kind words!

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Hi! I’m Ruth

Welcome to the Cabin in the Woods! My name is Ruth, I’m an ex model who retreated to the woods over 30 years ago! We live in an an old log cabin deep in the forest that we built ourselves! I’m a constant cook and live very close to nature. A pioneer woman by choice! read more »

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