I totally had a fit about this sandwich for, well, at least a year. And it’s been at least two years since I made it and now it’s in the rotation again. I don’t want to over do it, but it’s pretty simple if you plan ahead (marinating) and it’s amazing.
1/4 cup cider vinegar
2 Tbs Dijon mustard
2 garlic cloves, chopped (optional in my opinion but I like them)
Coarse salt and freshly cracked black pepper
4 boneless skinless chicken breast halves (6-8 ozs)
1 baguette, split horizontally, then cut in a half
1/4 cup apricot preserves
4 ozs thinly sliced tavern ham
4 ozs sharp white cheddar, grated (1 cup)
Between two pieces of plastic wrap, pound the chicken slightly until it is more even. It does not need to be super thin, just a little more even. Makes for easier (quicker) marinade and more even cooking. Season chicken with salt and pepper. In a resealable plastic bag, add vinegar, mustard, garlic, and chicken. Let marinade several hours or over night in the refrigerator.
Heat broiler on low and line a baking sheet with foil. Remove chicken from marinade (discard marinade) and place on the baking sheet, broil without turning until opaque throughout. Transfer chicken to work surface and discard foil. Reline the baking sheet with new foil.
Place baguette on baking sheet, cut side up (duh). Spread each piece with apricot preserves, layer with chicken, ham and cheese. Broil until cheese is melted.
Source: Martha Stewart with my modifications.