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Open-Faced Chicken Salad Sandwiches

These uniquely flavored chicken sandwiches, with their sweet-tangy-tart combo of ingredients, are absolutely delectable. “Enjoy this recipe as it is or, even better, use a panini press and fix it as a normal sandwich—it works fabulously.” —Christina Falco Covington, Louisiana

6 ServingsPrep/Total Time: 25 min.

Ingredients

3 cups cubed cooked chicken breast
3 celery ribs, finely chopped
1 cup fat-free mayonnaise
1 small onion, finely chopped
1/2 cup dried cranberries
1/4 cup chopped pecans
2 tablespoons white wine vinegar
2 tablespoons Creole mustard
1 tablespoon lemon juice
1/4 teaspoon pepper
6 slices sourdough bread
Butter-flavored cooking spray
3/4 cup sugar-free apricot preserves
6 slices Brie cheese (1/2 ounce each)

Directions

In a large bowl, gently combine the first 10 ingredients. Place bread
slices on a baking sheet; spritz with butter-flavored cooking spray.
Broil 4 in. from the heat for 2-3 minutes or until golden brown.
Spread preserves over untoasted sides of bread slices. Top each with
2/3 cup chicken salad and a slice of cheese. Broil 2-3 minutes
longer or until cheese is melted. Yield: 6 servings.

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Open-Faced Chicken Salad Sandwiches (continued)

Nutrition Facts: 1 sandwich equals 381 calories, 12 g fat (4 g saturated fat), 72 mg cholesterol, 780 mg sodium, 46 g carbohydrate, 3 g fiber, 28 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.