Ingredients:

  • 4 thick slices sourdough bread
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 300g cooked chicken breast, shredded
  • 115g extra-sharp white cheddar cheese, sliced
  • 1 medium Honeycrisp apple, cored and sliced paper-thin
  • 0.5 small red onion, thinly shaved
  • 1 tsp fresh thyme leaves

Instructions:

  1. Spread 1 tbsp of mayonnaise evenly across one side of each sourdough slice.
  2. In a small bowl, mix the shredded 300g chicken with the Dijon mustard and 1 tbsp of mayonnaise.
  3. Place two slices of bread, mayo side down, in a cold skillet.
  4. Place half of the 115g cheddar slices onto the bread in the skillet. Cook 2 minutes over medium low until the cheese begins to sweat.
  5. Divide the chicken mixture evenly over the melting cheese.
  6. Shingle the paper thin Honeycrisp apple slices over the chicken, followed by the shaved red onion.
  7. Sprinkle the fresh thyme leaves over the top and add the remaining cheese slices.
  8. Place the remaining sourdough slices on top, mayo side facing up.
  9. Once the bottom is golden and shatters when tapped, flip carefully. Cook 3-4 minutes until the second side is equally crispy.
  10. Remove from heat and let sit for 2 minutes. This allows the cheese to set so the filling doesn't slide out.