Grilled Chicken Sandwich with Apricot Sauce

1. 1

   Season chicken breasts with salt and pepper.

2. 2

   Drizzle with olive oil and grill until cooked all the way through.

3. 3

   Wrap in plastic wrap and efrigerate until needed.

4. 4

   Combine equal parts apricot preserves, Dijon mustard, and mayonnaise.

5. 5

   Add cayenne to taste.

6. 6

   Refrigerate until needed.

7. 7

   To assemble, spread apricot sauce on two slices of bread.

8. 8

   Add chicken breast, baby spinach, and red onion slices.

9. 9

   Serve cold or drizzle with olive oil and brown on a panini grill.

10. 10

    Serve with kettle-cooked potato chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.