YIELD: 4 SANDWICHES
8 slices wheat bread
2 tsps. Dijon mustard
4 oz. red apple, thinly sliced (any red apple variety except for Red Delicious)
8 oz. roasted chicken, shredded
8 oz. white Cheddar cheese, shredded
2 oz. red onion, thinly sliced
2 Tbsps. butter
1. Butter one side of the each slice of bread and place buttered side down. Spread ½ tsp. of mustard on each slice of bread. Evenly layer apples slices on one slice of bread. Place the chicken in an even layer over the apples. Sprinkle the cheese on top of the chicken. Place the red onions on top of the cheese. Cover with the remaining slices of bread, buttered side up.
2. Grill sandwiches in a moderately hot skillet until the bread is golden brown and the cheese is melted. Grill for 3 to 3½ minutes. Cut sandwiches in half on the diagonal.
Recipe: Chef Nancy Silverton, founder of La Brea Bakery Photo: La Brea Bakery