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



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


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


  • 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

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.)


Pizza with Brie, Pancetta, Leeks and Apple (French Pig Pizza)


This could be one of my all-time faves. It’s got Brie, which checks off my need for cheese. It’s got pancetta, that’s sauteed up nice and crispy and adds a salty crunch. It’s got homemade pizza dough, another favorite. And it adds some savory yumminess with leeks and a spike of tartness from the apple. Top with balsamic drizzle. Oh yes. Thanks to Guy Fieri for this awesome recipe from his cookbook “Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It.”



This was awesome fresh out of the oven as well as reheated. How gorgeous is that?

TW’s Tips

  • If you reheat the leftovers, highly recommend using the oven or a toaster oven versus the microwave so you still get some crunch. The microwave makes it all chewy.
  • I bought the pizza dough pre-made at Whole Foods, but you could choose to make it yourself. Trader Joe’s also sells a frozen dough.
  • I bought the pancetta pre-diced which made my life much easier. If you don’t, make sure you buy it from the deli (it’s got to be a nicer deli that sells pancetta) and have the butcher thick slice it for you. Traditionally pancetta will be sliced really thin and you don’t want that here.
  • The better the cheese, the better the pizza. Amen to that.

Pizza with Brie, Pancetta, Leeks and Apple (French Pig Pizza)


  • 1 tablespoon olive oil
  • 1/4 pound pancetta, diced
  • 2 cups leek matchsticks (2 by 1/4 inch, white and light green parts only)
  • 1/2 teaspoon freshly cracked black pepper
  • Salt
  • 1 Granny Smith or similar tart, firm apple, peeled and cut into 2 by 1/4-inch matchsticks
  • One 10-ounce ball pizza dough
  • 4 to 5 ounces Brie cheese with rind, cut into 1/4-inch slices
  • Balsamic vinegar for drizzling
  • Extra virgin olive oil, for drizzling


In a large skillet over medium-high heat, heat the olive oil. Add the pancetta and cook until just crisp. Remove to a paper-towel lined plate. Remove all but 1 tablespoon of the fat from the skillet and add the leeks. Sprinkle with the pepper and a pinch of salt and cook over medium-high heat, stirring occasionally, until the leeks start to brown, 6 to 8 minutes. Add the apples and cook for 5 minutes more, until the apples are golden but not falling apart. Turn off the heat.

Stretch the dough into a round. Top with the apple and leek mixture, then the Brie.

Bake the pizza for 10 to 12 minutes, until the crust is golden. Sprinkle with the pancetta, drizzle with the vinegar and extra virgin olive oil, slice and serve.