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Chicken Sandwiches with Brie, Shaved Granny Smith Apple and Dijon-Balsamic Reduction on Toasted Challah
Recipe courtesy Robin Miller 2007
Ingredients
1/3 cup balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
8 slices challah bread, about 1/2-inch thick, toasted, or grilled
6 ounces Brie cheese, sliced
4 cooked chicken breast halves, sliced into thin strips
1 Granny Smith apple
Directions
In a small saucepan, whisk together vinegar, mustard and honey. Set pan
over medium-high heat and bring to a simmer. Simmer until liquid reduces to 1/4 cup, about 3
minutes.
Spread mixture on toasted or grilled challah bread slices Top with Brie and then chicken. Using a
vegetable peeler, shave apple into thin slices and arrange over chicken. Top with second slice of
bread.
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