TwitterRssFacebook

the noodle files

Travel Consultant and Food Fanatic

Menu

Posted by on Apr 3, 2013 in Food |

Open-Faced Apricot-Chipotle Chicken Club

This was a bit different for me as I’m not totally on the chipotle wagon, but I’m up for just about anything and I really love apricot jam. Thanks again to Cooking Light Magazine for inspiring me to try new things!

IMG_3974

To make the spread for the sandwich you need these things: Chipotle peppers in Adobo sauce, mayo, and apricot preserves.

IMG_3975

Put ’em in a bowl…

IMG_3976

… and mix ’em all up.

IMG_3978

I’ve never used my oven to toast toast before (that’s what toasters are for), but again, open to trying new things! Not too evenly toasted I have to say.

IMG_3979

Put 2 slices of sharp cheddar one each and broil until melted.

IMG_3980

Place spread and lettuce on top. The one in the far corner is Ella’s… her spicy taste buds haven’t kicked in just yet!

IMG_3981

Top lettuce with roasted chicken and crumbled bacon.

IMG_3982

These are my and Ella’s plates. Really good and healthy dinner.

IMG_3983