Grilled chicken, apple and brie sandwich
Instructions for 1 sandwich
- 1⁄3 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 teaspoons salt
- 1 teaspoon dark brown sugar (or light brown sugar)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon chili powder
- 1/8 teaspoon MSG (optional)
- pinch cayenne powder (optional)
- 1 tablespoon vegetable oil or olive oil
- 1 chicken thigh or breast piece, sized to fit in a sandwich bun
- 1 soft sandwich bun
- 1 Cajun seasoned grilled chicken thigh or breast piece (from above)
- 2 to 4 brie slices
- 2 tablespoons balsamic reduction (from above)
- 3 to 4 apple slices
Balsamic reduction: place a small saucepan over medium-high heat and add balsamic vinegar, Dijon mustard, and honey. Whisk everything together to combine.
Bring mixture to a simmer and cook until everything reduces about 3 or 4 minutes.
Remove from heat and allow to cool before putting the reduction into a sealed container. You can store this balsamic reduction in the refrigerator for up to two weeks.
Grilled chicken: make the Cajun-style seasoning blend by adding salt, brown sugar, paprika, garlic powder, onion powder, celery salt, ground black pepper, chili powder, MSG, and cayenne to a small bowl and mixing to combine thoroughly. You will only need a teaspoon or two of this seasoning on each piece of chicken, but the seasoning has a lot of other uses. Store this blend in a small container in your spice cabinet or pantry for up to 6 months. This blend is great sprinkled on french fries or any meat for grilling or sauteing.
Add 1 tablespoon of oil to the chicken and coat with about a teaspoon of seasoning on both sides.
Preheat the grill or grill pan for 10 minutes.
Place the chicken on the grill or grill pan and cook for 4 to 5 minutes per side for thighs and 5 to 6 minutes per side for chicken breasts. If you have very large chicken breasts you might want to grill them for 7 minutes. If you have a probe thermometer you should be looking for 165 degrees F (73 C). You should be able to pull the chicken off the grill 5 degrees less than your target temperature and it will carry over to cook those extra degrees while it is resting.
Once the chicken is fully cooked allow it to rest for 5 minutes and then build your sandwich.
Sandwich assembly: slice and toast your bun if desired.
Add a grilled piece of chicken to the bottom bun. Top the chicken with several slices of brie and top the brie with a couple of tablespoons worth of balsamic reduction.
Add slices of apple and top everything with the other half of the sandwich bun.
Serve and enjoy.