Recipe courtesy of Robin Miller

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

Name: Chicken Sandwiches with Brie, Shaved Granny Smith Apple and Dijon-Balsamic Reduction on Toasted Challah
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 sandwiches
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

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Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 sandwiches

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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.