Quick & Easy Chicken Sandwich With Apricot Mayo Mustard Sauce

Ingredients 2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Out Thickness Sliced Sourdough Or Other Crusty Bread Apricot Preserves Mayonnaise Dijon Mustard Cayenne Pepper (Optional) Baby Spinach Red Onion, Sliced Thinly

Season chicken breasts with salt and pepper. Drizzle with olive oil. Grill or pan fry in cast-iron skillet until cooked all the way through. Combine equal parts apricot preserves, Dijon mustard, and mayonnaise. Add cayenne or few dashes if frank red hot sauce.

To assemble, spread apricot sauce on two slices of bread. Add chicken breast, baby spinach, and red onion slices. You can always add avocado too. Serve cold or drizzle with olive oil and brown on a panini grill. Serve with kettle-cooked potato chips or freshly baked sweet & spicy sweet potato chips.