Chicken Sandwiches with Brie, Shaved Granny Smith Apple and Dijon-Balsamic Reduction on Toasted Challah

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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 sandwiches
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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


  1. 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.
  2. 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.