Recipe Overview
- Difficulty: Easy
- Makes: 4 sandwiches
- Time Required: Total 10 min | Prep 5 min | Cook 5 min
Nutritional Information
Per serving: Calories 213, Total Fat 8 g, Saturated Fat 4 g, Carbohydrates 20 g, Dietary Fiber 1 g, Sugar 5 g, Protein 15 g, Cholesterol 59 mg, Sodium 257 mg
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, cut into thin strips
- 1 Granny Smith apple
Instructions
- In a small saucepan, combine the balsamic vinegar, Dijon mustard, and honey, whisking together. Place the pan over medium-high heat and bring to a gentle simmer. Allow the mixture to reduce until about 1/4 cup remains, roughly 3 minutes.
- Spread the reduced Dijon-balsamic sauce onto the toasted or grilled challah slices. Layer with slices of Brie cheese, then top with the sliced chicken strips. Using a vegetable peeler, shave the Granny Smith apple into thin ribbons and place them over the chicken. Finish by adding the second slice of bread on top.
