Apricot Brie Chicken Sandwiches
A delicious summer inspired sandwich perfect for any lunch or picnic.
Servings: 1 Sandwich
Calories: 630kcal
Ingredients
- 2 Slices Bread of choice
- 1 Tablespoon Mayonnaise
- Handful of Arugula
- 2-3 Tablespoons Apricot Preserves
- ½ Chicken Breast cooked and shredded
- 2-3 Slices Brie Cheese
- Red Onion thinly sliced
Instructions
- Set the broiler on the oven to “high” and grab a baking sheet.
- Toast both sides of the bread until just brown (this step is optional)
- On one side of the bread spread a thin layer of mayonnaise, or roasted garlic and thyme aioli.
- On top of that add a handful of arugula and set aside.
- On the other slice of bread spread a thick layer of apricot preserves. Then layer on some cooked chicken, then the onions, and lastly add the slices of brie cheese.
- Place the piece of bread with the chicken and cheese on it onto the baking sheet and broil for 2-3 minutes, just until the cheese is melted.
- After the cheese has melted, remove it from the oven and place the slice of bread onto a plate.
- Now you just pile it all together. Flop the piece of bread with the arugula on it on top of the piece with the melted cheese and chicken, press down slightly and you are done!
Notes
- For the chicken use baked or boiled chicken breast that has been shredded or cubed, or even a rotisserie chicken that has been shredded.
- Brie cheese may be substituted for camembert or a good mozzarella.
- Mayonnaise may be substituted for this roasted garlic and thyme aioli.
Nutrition
Serving: 1Sandwich | Calories: 630kcal | Carbohydrates: 56g | Protein: 35g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 1752mg | Potassium: 558mg | Fiber: 2g | Sugar: 22g | Vitamin A: 433IU | Vitamin C: 4mg | Calcium: 193mg | Iron: 3mg
