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

  • Preparation Time5 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
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.

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