Chicken Sandwiches with Brie, Shaved Granny Smith Apple and Dijon-Balsamic Reduction on Toasted Challah

Recipe courtesy of Robin Miller 2007

1/3 cup Tasteful Additions Traditional, Green Apple, or white 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, sliced into thin strips

1 Granny Smith Apple

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.

Makes 4 sandwiches