Monday, January 30, 2017

Warm Chicken & Brie Sandwich

Need a fun twist on your classic Chicken Sandwich?
Try this sandwich which was featured on The Chew (January 25, 2017) with guest Trisha Penn.

Servings:     4
Time:         15 to 30 min


    1/4 cup olive oil (divided)
    2 chicken breasts (boneless, skinless)
    1/2 onion (peeled, thinly sliced)
    1/4 cup butter
    1 Ciabatta loaf (thinly sliced 1/2-inch thick widthwise)
    2 tablespoons Dijon mustard
    1 tablespoon honey
    1/2 cup Brie cheese
    1 cup arugula
    1/2 Granny Smith apple (thinly sliced)
    Kosher salt and freshly ground pepper (to taste)

  1. Preheat oven to 375˚
  2. In a large saute pan add 2 tablespoons olive oil and heat over medium-high heat. Season chicken on both sides with salt and pepper. Add chicken and cook until browned and cooked through, about 4-5 minutes per side. Remove to a plate, cover with foil and keep warm. Slice in half on a bias.
  3. In a second large saute pan, add 2 tablespoons olive oil and heat over medium-high heat. Add onion and cook until translucent and beginning to brown, about 5-7 minutes.
  4. Spread butter on one side of ciabatta slices. Place the ciabatta slices onto a baking sheet and toast in the oven until golden brown, about 8-10 minutes.
  5. In a small bowl, add the Dijon mustard and honey and mix to combine.
  6. To assemble, on the bottom piece of bread place some onions and top with chicken and brie (the cheese will melt). On the top piece of bread add arugula, 5 slices of apple and a drizzle of the honey Dijon. Close the sandwich and serve.
    Place the sandwich back in the oven for 3-4 minutes to melt the cheese, if necessary.

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