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Chicken Sandwiches With Brie, Granny Smith Apple and Dijon Basal

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“Delicious sandwich from Robin Miller”
READY IN:
10mins
YIELD:
4 sandwiches
UNITS:
US

Ingredients Nutrition

  • 13 cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 8 slices challah bread, about 1/2-inch thick, toasted
  • 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.
  2. Set pan over medium-high heat and bring to a simmer.
  3. Simmer until liquid reduces to 1/4 cup, about 3 minutes.
  4. Spread mixture on toasted or grilled challah bread slices
  5. Top with Brie and then chicken.
  6. Using a vegetable peeler, shave apple into thin slices and arrange over chicken.
  7. Top with second slice of bread.

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