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Apricot and Cheddar Chicken Melt

36

These sophisticated sandwiches are familiar enough for children. The chicken can be marinated tonight and broiled for dinner tomorrow. Pair it with a crunchy salad for a pleasant contrast between hot and cold.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: John Kernick

Source: Everyday Food, September 2007

Ingredients

  • 1/4 cup white-wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 garlic cloves, chopped
  • Coarse salt and ground pepper
  • 4 boneless, skinless chicken breast halves (6 to 8 ounces each), split horizontally
  • 1 baguette (about 20 inches), split horizontally, then cut in half
  • 1/4 cup apricot preserves
  • 4 ounces thinly sliced deli ham
  • 4 ounces white cheddar cheese, grated (1 cup)

Directions

  1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a shallow dish or resealable plastic bag, combine vinegar, mustard, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; add chicken, and turn to coat. Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).

  2. Lift chicken from marinade, and place on prepared baking sheet; broil (without turning) until opaque throughout. Transfer chicken to a work surface; discard pan juices from baking sheet.

  3. Place baguette pieces on baking sheet, cut side up; dividing evenly, spread with apricot preserves, and layer with chicken, ham, and then cheese. Broil until cheese is melted, 4 to 6 minutes.

Cook's Notes

How to do a split: Lay a chicken breast flat on a cutting board, and press down to keep it in place. Holding your knife parallel to the work surface, carefully cut breast in half horizontally.

Reviews Add a comment

  • Fireflyjh30
    23 MAY, 2014
    This is a great quick-meal alongside a green salad. I swapped Gruyere for the Cheddar, so it had a nice nutty sharpness against the salty ham and sweet apricot flavors. Plus, Gruyere holds together fabulously when melted. We'll definitely be having this again.
    Reply
  • snowbird56
    26 APR, 2014
    This is such a good recipe and so easy!
    Reply
  • EditMyWorld
    10 FEB, 2014
    This sounds amazing! Mmmm...apricot. What a welcome change to the ordinary lunch sandwich. I am definitely trying this soon. I also recently did a recipe on my favorite sandwich...aged cheddar with roast chicken. Link below for all who would like to check it out! http://editglobal.com/whats-for-dunch-enjoy-this-delicious-lunch-sandwich-for-dinner/
    Reply
  • packergal
    4 SEP, 2012
    Cannot wait to make this. Wish you would have put directions on recipe for the apricot jam.
    Reply
  • CookNovice
    21 NOV, 2010
    JorJeslety, it seemed like it took me at least 15 minutes, but it took a little longer since the chicken breasts that I had seemed a thick. I agree with Imshoumaker: I repeated the recipe with cheese slices, and it worked out better than grated cheese for staying on the meat. I also used chicken tenders instead of chicken breasts, and this recipe works just as well. It's delicious! I didn't know if I'd like the apricot, but the flavor combo is yummy!
    Reply
  • jorjeslety
    13 OCT, 2010
    Approximately how many minutes do you broil the chicken for?
    Reply
  • jorjeslety
    13 OCT, 2010
    Approximately how many minutes do you broil the chicken for?
    Reply
  • lmshoumaker
    18 FEB, 2009
    this was from an issue a while back. It was really good and even the kids liked it. I paired it with the salad you see in the background and it was great too! The salad is an apple, celery, nut combo. Don't think you need to grate the cheese though - just use slices.
    Reply
  • SMILETU
    30 JAN, 2009
    I am running out of coins to copy all these great ideas....ha This sandwich sounds delicious and love the hard bread which adds that crunch. Loving all these recipes. THANKS
    Reply
  • Tyckleant
    25 SEP, 2008
    Very easy and an intersting (good!) taste. I used Cuban bread intsead of a baguette, I prefer softer breads, and chicken tenderloins. Very good marinade. Mmm....
    Reply