Balsamic Grilled Chicken Sandwich with Brie and Mango Chutney

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adapted from The Foster’s Market Cookbook
makes 1 large sandwich

1 large chicken breast, butterflied, marinated in balsamic vinegar
2 pieces of bread (multigrain and sourdough are both good), toasted
brie cheese, sliced
handful of arugula or other green of your choice
mango chutney

Grill your chicken breast (I use a little George Foreman grill but you can also grill outside if you want).  If grilling isn’t an option, you can always cut the chicken into slices and cook it in a ban on the stovetop.  Toast the bread while the chicken is cooking.

Put a generous amount of mango chutney on one slice of bread.  When the chicken is done, place it on top of the chutney-smeared slice.  Quickly top this with brie.  You definitely want to do this while the chicken is still hot so the brie will melt.  Finally, pile on your greens and finish with the other slice of bread.  You may want to cut the sandwich in half because the chutney and brie tend to drip everywhere as you squeeze to hold everything together.

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