Description
These Apricot Brie Chicken Sandwiches offer a perfect balance of savory and sweet with tender shredded chicken, creamy melted brie, and fruity apricot preserves, all layered between toasted bread and fresh arugula for a fresh, summery bite.
Ingredients
Scale
Sandwich Base
- 2 slices Bread (Choose your favorite type like sourdough or whole grain.)
Condiments and Toppings
- 2 tablespoons Mayonnaise (Consider using roasted garlic and thyme aioli.)
- 2 tablespoons Apricot Preserves (Peach or fig preserves work as alternatives.)
- 1 cup Arugula (For a milder taste, substitute with spinach.)
- 1/4 cup Red Onion (Use shallots for a milder option or omit if desired.)
Main Filling
- 1 cup Shredded Chicken Breast (Grilled, rotisserie, or leftover chicken can be used.)
- 2 ounces Brie Cheese (Can swap for cream cheese or another soft cheese.)
Instructions
- Preheat the Broiler: Preheat your oven’s broiler to ‘high’ and line a baking sheet with parchment paper to prepare for toasting and broiling the sandwich.
- Toast the Bread: Lightly toast both slices of your chosen bread until just browned to add a slight crunch and sturdiness for the sandwich assembly.
- Prepare the Bottom Slice: Spread a thin layer of mayonnaise on one slice of toasted bread and top it evenly with fresh arugula to add creaminess and peppery freshness.
- Prepare the Top Slice: On the second slice of bread, spread a thick layer of apricot preserves evenly to introduce a sweet and tangy component.
- Assemble the Filling: Layer the shredded chicken over the apricot preserves, then add red onion slices to impart sharpness and crunch.
- Add the Brie Cheese: Place slices of brie cheese on top of the chicken and onions, which will melt beautifully under the broiler.
- Broil the Sandwich: Place the sandwich halves on the lined baking sheet and broil for 2-3 minutes until the brie is melted and bubbling, watching closely to prevent burning.
- Finish Assembly: Top the melted brie slice with the arugula-topped slice, press down lightly to combine the layers, then slice the sandwich in half for serving.
Notes
- Substitute arugula with spinach if preferred for a milder flavor.
- Use peach or fig preserves instead of apricot preserves for a different fruity twist.
- Shallots can replace red onion for a milder taste or omit if desired.
- Rotisserie or leftover chicken works well to save cooking time.
- Monitor the sandwich closely while broiling to prevent the cheese from burning.
