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

By Shica_Cookbook

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

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 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.

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.