Chicken Sandwiches with Brie, Shaved Granny Smith Apple and Dijon-Balsamic Reduction on Toasted Challah |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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:
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.
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