Apricot & Cheddar Chicken Melts

1/4 c. white-wine vinegar (I used apple-cider vinegar, it worked fine)
2 T. Dijon mustard
2 garlic cloves, chopped
coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each), split horizontally
1 baguette (about 20 inches), split horizontally, then cut in half
1/4 c. apricot preserves
4 oz. thinly sliced deli ham
4 oz. white cheddar cheese, grated (1 cup)

In a shallow dish or resealable plastic bag, combine vinegar, mustard, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; add chicken, and turn to coat. Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).

Lift chicken from marinade, and grill for 6-7 minutes (or 5-6 minutes per side) at medium heat on an indoor grill until opaque throughout. Set aside.

Place baguette pieces on baking sheet, cut side up; dividing evenly, spread with apricot preserves, and layer with chicken, ham, and then cheese. Broil until cheese is melted, 4 to 6 minutes.

Audrey's little note: Jessa absolutely LOVED these open-faced sandwiches...they were quick, easy, and yummy with a Waldorf salad and homemade mac & cheese. For an even quicker lunch variation, use chicken breast lunch meat instead of the full-on-breast meat: YUM!

adapted from: Martha Stewart Everyday Food