Work: 15 minutes
Total: 20 minutes
Makes 4 melts
4 small (4 to 5 oz each) boneless, skinless chicken breasts
1 T Dijon mustard
1 1/2 T red wine vinegar
1/2 cup apricot preserves
Salt and pepper
4 slices crusty whole-grain bread or raisin-nut bread
6 oz gouda, sliced
4 cups (3 oz) arugula
1/2 red onion, thinly sliced
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1. Season chicken with salt, pepper and olive oil; grill until completely cooked, 4 to 6 minutes.
2. Heat oven to 375 degrees. 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 minutes.
3. Combine arugula and onion and toss with some of the dressing. Place sandwiches on plates, top with salad and drizzle generously with dressing.
