Apricot-Chipotle Chicken Club Sandwiches

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This is an “I’m to tired to cook” meal. And it borderlines on not even being considered a recipe –  it’s more of an ‘assembly’.

The ingredients are the key to this meal –  so choose wisely. Maybe a nice bakery bun instead of packaged hamburger buns from the bread aisle? I chose these fun focaccia buns. The cheese is totally up to you. Pick your favorite. I personally like Muenster and the kids do well with its mild flavor. The greens are whatever’s left in your crisper. I happened to have a handful of spinach but baby mixed greens or romaine would have been great too.

Then just start pulling apart the rotisserie chicken and mix up the ‘secret’ apricot-chipotle sauce (which is a pretty fantastic dip for the cold cucumber slices). Sooo good!!

Apricot-Chipotle Chicken Club Sandwiches

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 4 sandwich rolls
  • 4 slices Muenster cheese
  • 1 cup mixed baby greens
  • 1 tomato, sliced
  • 1 1/2 cups rotisserie chicken, shredded
  • 4 slices bacon
  • Sauce
  • 1/3 cup apricot preserves
  • 1/4 cup mayonnaise
  • 3-4 tablespoons chiles in adobo sauce

DIRECTIONS

  1. Preheat oven to broil.
  2. Cook the bacon until crisp over medium high heat. Once cooked, transfer to a paper towel line plate and reserve.
  3. Place the rolls cut side up on a baking sheet. Broil until lightly toasted.
  4. Remove from oven, remove the tops and place a slice of cheese on each of the bottoms. Return to the broiler for a minute or two to melt the cheese.
  5. Once melted, top the cheese with a handful of greens, a couple of slices of tomato, about 1/3 cup of chicken, and some crumbled bacon.
  6. Drizzle with sauce.
  7. (Use the remaining sauce as a dip for fresh veggies.)

Nutritional Information

Per Serving: Calories 454 Fat 14 Carbs 56 Fiber 4 Protein 27.

Cucumber Slices

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 cucumber

DIRECTIONS

  1. Partially peel the cucumber and slice.

NOTES

KID NOTE: Serve sandwiches with sauce on the side.

VEGETARIAN TIP: Replace the chicken with sliced mushrooms, avocado, and sprouts.

GLUTEN MODIFICATIONS: Use gluten free buns.

1 Comment

  1. Lynn Winburn says:
    November 1, 2016 at 11:14 am

    I’m making your recipe tonight. I cooked a turkey yesterday and will shred the left over meat. Your chipotle sauce sounds delish! Thanks for your ideas…Lynn

    Reply

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