Chicken Apple Brie Melts
THIS combination! I was thinking of another way to use all these wonderful fall apples by making something savory instead of baked goods. Naturally apples and cheese go wonderfully together. Brie is such a good soft melting cheese, I love it! I like to trim the rind off because I am just not a huge fan of the rind flavor, it’s certainly optional but it just doesn’t melt and get creamy like the rest of the cheese does, and has a different flavor than the rest of the cheese.
I highly recommend using sourdough bread in this, there’s just something about it! It really holds everything together so well and toasts up just perfectly! I threw in a little peppery arugula because it adds a wonderful flavor element and really compliments the other ingredients. I like to use rotisserie chicken, but turkey or chicken breast would work great too.
The honey mustard dressing is the same as the dressing used in my Honey Mustard Chicken Salad, it’s a MUST!
I use a little spread of it on the inside of the bread, and the rest for all that dipping goodness. Enjoy!
Chicken Apple Brie Melts
- 4 slices sourdough bread
- 2 tbsp butter
- 1 1/2 cups rotisserie chicken chopped
- 8 oz brie cheese sliced
- 1 apple thinly sliced
- 1/2 cup arugula
Honey Mustard Dipping Sauce
- 1/3 cup honey
- 1/4 cup avocado oil
- 3 tbsp grainy mustard
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- salt and pepper
In a small bowl, whisk the honey mustard dressing ingredients together. Spread a small amount of dressing onto all 4 slices of bread.
Arrange chicken evenly onto 2 of the slices of bread, and season with fresh cracked pepper, followed by arugula, then sliced apples, and finally the brie cheese slices. Top with the other slices of bread.
Preheat a flat-top griddle or skillet on med-high heat. Butter the top slice of bread, and place the sandwich buttered side down on the flat-top. While the first side is cooking, butter the second side of the bread. Cook for about 5-7 minutes or until golden brown. Flip and cook the second side until golden brown and cheese is melted.
Slice in half and serve along side the honey mustard dipping sauce.
I like to trim the rind off of the brie cheese. It has a distinct flavor that I am not a fan of, but you can certainly leave it on.
I highly recommend using sourdough bread, it just grills up so nicely for these! I get mine pre-sliced in the bakery section of my local grocery store.