Chicken sandwiches with brie, shaved Granny Smith apple and Dijon-balsamic reduction on toasted challah
Chicken sandwiches with brie, shaved apple and Dijon-balsamic reduction
5
5
4
Easy
- 150ml balsamic vinegar
- 2 tsps Dijon mustard
- 2 tsps honey
- 8 slices challah bread, about 1cm thick, toasted or grilled
- 170g 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 120ml, 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.
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.
