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Open-Faced Chicken Salad Sandwiches

 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.


  • 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)


  • 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)

Nutritional 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.