Apricot and Cheddar Chicken Melt
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.
Everyday Food, September 2007
- Prep Time 15 minutes
- Total Time 35 minutes
- Yield Serves 4
- 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)
- 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).
- 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.
- 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.
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.
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