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

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You know my love for sandwiches, and boy is this a good one! It’s a delicious combo of grilled chicken, creamy brie, tart apple and sweet acid from the balsamic vinegar — plus I added bacon (duh). And it’s super simple to make as well — basically you just throw all the ingredients together–the only process is making the reduction, which is worth it. You’ll love the combination of salty, creamy, sweet and tart. Delish!

TW’s Tips

  • Add bacon
  • I didn’t have good luck shaving the apple so I just cut it with a knife
  • Serve with a green salad

Enjoy!

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

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. (Add bacon if desired.)

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