Chicken Sandwiches With Brie, Granny Smith Apple and Dijon Basal

Delicious sandwich from Robin Miller

• Ready In: 10 mins
• Yields: 4 sandwiches

Ingredients

• 1⁄3 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.