Open-Faced Chicken Salad Sandwich with Brie and Apricots - Chicken Farmers
Turn your dinner table into a French bistro with a simple artisan sandwich.
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Ingredients
- 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
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