Great for a quick lunch or satisfying snack, these sandwich melts will appear frequently on your family menu.
Open-Faced Chicken Melt
Prep: 20 minutes • Bake: 10 minutes • Serves: 4
4 (¾-inch-thick) slices pumpernickel or other artisan bread
1/3 cup olive oil mayonnaise
¼ cup nonfat plain Greek yogurt
2½ teaspoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon ground black pepper
2¼ cups chopped boneless, skinless rotisserie chicken meat
¼ cup chopped celery
¼ cup chopped red onion
¼ cup slivered almonds, toasted
½ medium Fuji, Gala or Granny Smith apple, thinly sliced
4 slices sharp Cheddar cheese
1. Preheat oven to 375°. Place boule slices on rimmed baking pan.
2. In large bowl, whisk mayonnaise, yogurt, lemon juice, salt and pepper; fold in chicken, celery, onion and almonds. Makes about 3½ cups.
3. Spread chicken mixture over bread slices; top with apple and cheese. Bake 10 minutes or until cheese melts and bread is toasted.
Approximate nutritional values per serving (1 chicken melt): 471 Calories, 20g Fat (6g Saturated), 92mg Cholesterol, 785mg Sodium, 37g Carbohydrates, 4g Fiber, 36g Protein
To toast almonds: In large skillet, cook almonds over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.