Open-Faced Ile De France Brie and Chicken Salad Sandwich by Christina

1/2 rotisserie chicken – roughly chopped
1 cup of light mayo
2 tbsp. champagne vinegar
5 stalks of celery – finely chopped
1/2 onion – finely chopped
3 tbsp. creole mustard
1 tbsp. of lemon juice
1 cup of dried cranberries
1/2 cup of chopped pecans
apricot jam
sour dough bread – sliced or another hearty bread of your choice
Ile de France brie – sliced thinly
salt,pepper, and sugar


Combine celery, onion, chicken, dried cranberries, and pecans in a bowl. Then mix in the vinegar, mayo. lemon juice, and mustard. Taste for salt, pepper, and sugar – add according to taste preferences.

Pre-heat oven on a low broil. Take slices of sourdough bread and butter each side – place under broil to toast. Take it out the bread and spread on the apricot jam on the non-buttered side. Then scoop on the chicken salad and apply brie on top. Place the open faced sandwich under the broiler and allow cheese to melt. Once cheese is melted – enjoy.

Of course you could enjoy this as a normal sandwich or even better – if you own one – use a panini press – that would work fabulously!

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