CHICKEN SANDWICHES WITH BRIE, SHAVED GRANNY SMITH APPLE AND DIJON-BALSAMIC REDUCTION ON TOASTED CHALLAH
Provided by Robin Miller : Food Network
Categories main-dish
Time 10m
Yield 4 sandwiches
Number Of Ingredients 7
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.
SPICY APPLE CHUTNEY
Provided by Food Network
Time 1h10m
Yield 3 cups
Number Of Ingredients 14
Steps:
- Peel apples and cut into quarters. Remove cores, roughly chop, and reserve.
- Heat oil in a large saucepan over high heat. Add mustard seeds, cover and cook until popping stops. Reduce heat and add onion, red bell pepper, and salt. Cook, uncovered, stirring occasionally, until onions are translucent. Stir in garlic, serrano chile, ginger, and allspice, and cook an additional minute.
- Add remaining ingredients, including reserved apples. Cook, uncovered, over moderate heat, until mixture is soft and aromatic, about 40 minutes. Chill before serving.
APPLE CHUTNEY
Provided by Ina Garten
Categories condiment
Time 1h15m
Yield makes about 3 cups
Number Of Ingredients 10
Steps:
- Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
- Set aside to cool and store covered in the refrigerator for up to 2 weeks.
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