Chicken Sandwiches With Brie Granny Smith Apple And Dijon Basal Food

CHICKEN SANDWICHES WITH BRIE, GRANNY SMITH APPLE AND DIJON BASAL

Steps:

• 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.

CHICKEN SANDWICHES WITH BRIE, SHAVED GRANNY SMITH APPLE AND DIJON-BALSAMIC REDUCTION ON TOASTED CHALLAH

Steps:

• 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.

CRUNCHY CHICKEN APPLE SALAD SANDWICHES

Steps:

• Pour water in pan to 3/4 in and bring to simmer.
• Add chicken , cover and poach over med/low heat for about 12 -15 minutes.
• Put on a plate and refrigerate till cool enough to handle. Then finely dice.
• In a bowl stir all remaining ingredients including the chicken.
• Butter the bread with the softened butter and spread 1 slice with the mixture. Top with remaining slice of bread. Trim the crust and cut the sandwich into triangles or squares for little hands.
• If you want to make ahead , place on a baking sheet and cover with a damp cloth and cover tightly with plastic wrap for up to 24 hours.