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ShareGrilled Chicken and Gouda Melt
Yield: 4 melts Prep 15 mins Start to Finish 20 mins
Ingredients
- 4 4 - 5 ounces boneless, skinless chicken breasts
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons red wine vinegar
- 1/2 cup apricot preserves
- 4 slices crusty whole-grain bread or raisin-nut bread
- 6 ounces gouda, sliced
- 4 cups arugula (3 oz.)
- 1/2 red onion, thinly sliced
Directions
1. Season chicken with salt, pepper and olive oil; grill until completely cooked, 4 to 6 min.
2. Heat oven to 375 degrees F. Stir together mustard, vinegar and preserves; season with salt and pepper; set aside. Toast bread in toaster or oven. On a baking sheet, arrange cheese on toast and place one piece of chicken on top. Cook in oven until cheese begins to melt, about 4 min.
3. Combine arugula and onion and toss with some of the dressing. Place sandwiches on plates, top with salad and drizzle generously with dressing. Makes 4 melts.
Nutrition Facts
- cal.(kcal)495,
- Fat, total(g)15,
- chol.(mg)114,
- sat. fat(g)8,
- carb.(g)46,
- fiber(g)5,
- pro.(g)43,
- sodium(mg)641,
- Percent Daily Values are based on a 2,000 calorie diet
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