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!
To make the spread for the sandwich you need these things: Chipotle peppers in Adobo sauce, mayo, and apricot preserves.
Put ’em in a bowl…
… and mix ’em all up.
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.
Put 2 slices of sharp cheddar one each and broil until melted.
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!
Top lettuce with roasted chicken and crumbled bacon.
These are my and Ella’s plates. Really good and healthy dinner.