4slicescrusty whole-grain bread or raisin-nut bread
4cups arugula (3 oz)
½red onionthinly sliced
Season chicken with salt, pepper and drizzle with olive oil; grill on grill pan or grill press until completely cooked, 5 to 6 min.
Heat oven to 375°F. For the dressing stir together mustard, vinegar and preserves; season to taste 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 min.
Combine arugula and onion and toss with some of the dressing. Place sandwiches on plates, top with salad and drizzle generously with remaining dressing.
The arugula adds a great texture and flavor to this sandwich.