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My family loved this recipe, inspired by one that we found in Cooking Light Magazine.  The kids even begged to have the leftovers in their lunch the next day!  We served this dish with baked BBQ potato chips, carrot and cucumber sticks and pieces of avocado.

Open-Faced Chicken and Muenster Sandwiches with Apricot-Dijon Spread

4 teaspoons apricot preserves
2 teaspoons Dijon mustard
8 slices country bread
1 cup thinly sliced peeled Ambrosia or Fuji apple (about 1/3 pound)
1  cup spinach leaves
2 cups shredded skinless, boneless chicken breast (left over from BBQ chicken the night before)
8 small Muenster cheese slices

1. Preheat broiler.
2. Combine preserves and mustard in a small bowl; stir with a whisk.
3. Spread 1 side of each bread slice with the apricot mixture.
4. Place bread slices, mustard mixture side up, on a baking sheet coated with cooking spray.
5. Top bread slices with thin pieces of apple and several spinach leaves.
6. Top spinach with chicken and a slice of cheese.
7. Broil 1 1/2 minutes or until cheese is bubbly. Remove from heat, and serve immediately.

Call the Kids:

• Scoop the apricot jam and mustard out of the jar.
• Stir to combine.
• Spread the apricot mixture onto each slice of bread.
• Layer the ingredients onto the sandwich, and place onto a baking sheet.

Yield:  4 servings (serving size: 1 sandwich)