Ingredients
8
slices rustic raisin-nut or cranberry-nut bread
1/2
cup mascarpone cheese
4
medium green onions, chopped (1/4 cup)
4
teaspoons chopped fresh dill weed
1
package (9 oz) thin-sliced cooked chicken breast
Preparation
On 1 side of each bread slice, spread 1 tablespoon cheese. On 4 slices, evenly sprinkle onions. On remaining 4 slices, evenly sprinkle dill. Divide chicken among onion-topped bread slices; cover with dill-topped bread slices.
