Open-Faced Chicken and Muenster Sandwiches with Apricot-Dijon Spread

4 tsp. apricot preserves
4 tsp. Dijon mustard
4 slices country bread
1 cup thinly sliced peeled Ambrosia or Fuji apple
1/4 cup chopped onion
2½ cups bagged prewashed spinach
2 cups shredded skinless, boneless rotisserie chicken breast
4 Muenster cheese slices

Combine preserves and mustard in a small bowl; stir with a whisk. Spread 1 side
of each bread slice with 2 teaspoons mustard mixture. Place bread slices,
mustard mixture side up, on a baking sheet coated with cooking spray.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add
apple and onion to pan; cook 3 minutes or until tender, stirring
occasionally. Add spinach; cook 1 minute or until spinach begins to wilt.
Layer each of 4 bread slices evenly with spinach mixture, chicken, and
cheese slice. Place sandwiches on a baking sheet coated with cooking spray;
broil 1½ minutes or until cheese is bubbly. Remove from heat, and
serve immediately