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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

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