I based this sandwich on a appetizer I saw on Everyday Italian for Apricot and Chicken Bruschetta. This sandwich has the perfect balance of salty and sweet that I absolutely love.
The original recipe called for prosciutto, but I prefer pancetta. I'm sure any kind of ham would be good though so use whatever you like. I also think Swiss or provolone would be a good substitute for the fontina. You can use of those rotisserie chickens from the supermarket and skip having to cook your own, but I just roasted mine at 350 degrees for 30 minutes. If you like spicy mustard I bet a little would be nice as well.
Would I make this again? Sure.
Apricot and Chicken Bruschetta Sandwich
Bread, Ciabatta or a baguette
Fontina cheese, thinly sliced
Roasted chicken breast, cooled and thinly sliced
Pancetta, thinly sliced and crisped in the oven
Extra-virgin olive oil, to drizzle
Spinach or other greens
1. Slice the bread in half and spread each side with a light coating of the apricot preserves. Then arrange the cheese, sliced chicken, pancetta, and greens on top.
2. At this point you'll want to either warm the sandwich in the oven, just until the cheese starts to melt, or use a panini press. If you don't a panini press you can toast the sandwich in a pan while weighing down the sandwich using a heavy skillet. (I have one of those really small cast iron skillets that's good for this.)