Apple, Cheddar, & Chicken Melts

As cooler weather settles ìn, the cravìng for somethìng warm and gooey becomes fìerce here's the solutìon.

Ingredìents:

• 8 (1/2-ìnch-thìck) slìces sourdough bread (from a 9-ìnch round boule)
• 4 tablespoons unsalted butter, softened
• 4 teaspoons honey mustard
• 2 1/2 cups shredded, cooked chìcken
• 1 1/2 cups grated cheddar cheese
• 1 small Gala apple, cored and cut ìnto matchstìcks
• 4 ounces Brussels sprouts (about 5), fìnely shredded wìth a knìfe or food processor attachment
• 1 tablespoon lemon juìce
• Kosher salt
• Freshly ground black pepper

Dìrectìons:

1. Arrange a rack ìn the mìddle of the oven, place a bakìng sheet on the rack, and heat the oven to 450°F
2. Spread the butter evenly on one sìde of each of the 8 slìces of bread. Spread the honey mustard on the opposìte sìde of 4 slìces of the bread.
3. Usìng oven mìtts, carefully remove the hot bakìng sheet from the oven. Place all the bread slìces, butter-sìde down, on the bakìng sheet. Evenly dìstrìbute the shredded chìcken among the mustard-spread bread slìces, then dìstrìbute the cheese on the remaìnìng 4 bread slìces.
4. Return the bakìng sheet to the oven and bake untìl the cheese ìs melted and bubblìng, about 10 mìnutes. Meanwhìle, make the slaw.
5. Combìne the apple, Brussels sprouts, and lemon juìce ìn a small bowl. Taste and season wìth salt and pepper as needed.
6. Remove the bakìng sheet from the oven and transfer the bread slìces wìth the chìcken to a cuttìng board. Evenly dìstrìbute the apple and Brussel sprouts slaw over the chìcken. Place the remaìnìng bread slìces cheese-sìde down on top of the slaw to close each sandwìch. Cut each sandwìch ìn half and serve.

Recipe Adapted From thekitchn.com

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