Looking for a tasty dinner that’s ready in just 10 minutes? Then check out these chicken and cheese sandwiches spread with apricot preserves and mustard.
slices hearty Italian bakery bread
cup apricot preserves
package (9 oz) thin-sliced cooked chicken breast
slices (3/4 to 1 oz each) cheese
teaspoons Dijon mustard
tablespoons butter, softened
On 1 side of each of 4 bread slices, spread 1 tablespoon preserves. Layer with chicken and cheese. On 1 side of each of 4 remaining bread slices, spread 2 teaspoons mustard. Place slices, mustard side down, on cheese.
On griddle or 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium heat. Place sandwiches in skillet. Spread tops of bread with remaining 2 tablespoons butter. Cook 6 minutes, turning once, until cheese is melted and bread is golden brown.
If you have leftover cooked chicken in the fridge, feel free to use it in place of the packaged chicken in this recipe.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.