8 1/2-inch-thick slices of sturdy bread (sourdough, Italian)
4 tablespoons unsalted butter, softened
2 1/2 cups shredded, cooked chicken
1 1/2 cups grated smoked white cheddar cheese
6 ounces Brussels sprouts, finely shredded with a knife
1/4 cup dried cranberries
2 tablespoons chopped pecans
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt sea salt
Pinch of black pepper
1/4 teaspoon garlic powder
Pinch of onion powder
2 teaspoons honey
2 tablespoons olive oil
Prepare the brussels sprouts slaw by combining the shredded brussels sprouts, cranberries, and pecans in a medium bowl.
Whisk all the dressing ingredients until emulsified. Pour over the brussels sprouts mixture and mix well. Set aside.
Spread the butter evenly on one side of each of the 8 slices of bread.
Divide shredded cheese between the four buttered slices of bread.
In a microwave-safe dish, heat shredded chicken.
Evenly distribute the shredded, heated chicken on top of cheese on the bread slices.
Preheat a griddle or skillet over medium-high heat. Place the butter side of the four slices of bread in the skillet. Allow to grill until the bread has browned.
Before turning, spread the remaining bread with butter. Divide the brussels sprouts slaw on top of the chicken. Top each sandwich with the buttered slice of bread, buttered side out. Flip the sandwich and allow to grill until golden brown
Cut each sandwich in half and serve.
Keywords: smoked white cheddar cheese, shredded chicken, brussels sprouts, dried cranberries, pecans, grilled, sandwich