Open-Faced Chicken Salad Sandwich with Brie and Apricots

Prep Time: 15 min
Cook Time: 10 min
Serves: 4

Turn your dinner table into a French bistro with a simple artisan sandwich.


4 slices fresh dark pumpernickel bread
2 cups (500 mL) cooked chicken, cubed
1/4 cup (60 mL) light mayonnaise
1 tbsp (15 mL) fresh tarragon or green onion, finely chopped
1 tbsp (15 mL) grainy Dijon mustard
1/4 tsp (1.25 mL) freshly ground black pepper
2 oz (60 g) Brie or Camembert, cubed
1/2 cup (125 mL) dried apricots, chopped


1 Preheat the broiler to high and position the rack in the center of the oven. Place the bread on a baking sheet. Broil for 3 minutes per side or until lightly toasted.
2 Meanwhile, stir the chicken with the mayonnaise, tarragon, mustard and pepper. Toss with the Brie and apricots. Spoon over the bread. Broil for 5 minutes or until the cheese is melted. Serve immediately.