Chicken and Apple Open-Face Sandwiches

If you prefer, double the amount of baby spinach and sauté it with olive oil before layering in sandwiches.

Overhead view of sheet pan with Chicken and Apple Open-Face Sandwiches
Photo: Brie Passano
Prep Time:
30 mins
Broil Time:
3 mins
Total Time:
33 mins


  • ½ cup mayonnaise

  • 2 tablespoon Dijon-style mustard

  • 2 tablespoon cider vinegar

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • 4 cup shredded deli-roasted chicken (skin removed)

  • 1 cup finely chopped celery

  • 6 1/2-inch thick oval slices artisan or country bread

  • 2 cup fresh baby spinach

  • 1 large Gala or Pink Lady apple, cored and thinly sliced

  • 6 slices Swiss or white cheddar cheese


  1. Preheat broiler. In a large bowl, whisk together the first five ingredients (through pepper). Add chicken and celery; stir to coat.

  2. Arrange bread slices on a baking sheet. If desired, broil 4 inches from the heat for 1 to 2 minutes or until toasted. Divide spinach, apple slices, and chicken mixture among bread slices. Top each with a slice of cheese. Broil 4 inches from heat 3 minutes or until cheese is melted lightly browned.

Nutrition Facts (per serving)

530 Calories
30g Fat
27g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 530
% Daily Value *
Total Fat 30g 38%
Saturated Fat 9g 45%
Cholesterol 138mg 46%
Sodium 878mg 38%
Total Carbohydrate 27g 10%
Total Sugars 6g
Protein 37g
Vitamin C 3.2mg 16%
Calcium 326mg 25%
Iron 2.6mg 14%
Potassium 380mg 8%
Folate, total 78.2mcg
Vitamin B-12 1.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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