OPEN-FACED CHICKEN SALAD SANDWICHES

Open-Faced Chicken Salad Sandwiches image

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

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

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)

Steps:

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 : Calories 381 calories, Fat 12g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 780mg sodium, Carbohydrate 46g carbohydrate (12g sugars, Fiber 3g fiber), Protein 28g protein.