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Hot Chicken & Brie Sandwich w/ Pecans




Source of Recipe


Rocco's 5






List of Ingredients



• 7 tbl. butter
  
• 4 large slices Italian sourdough bread, cut thick
  
• Salt
  
• 1 lb. brie cheese, cut into thin slices
  
• 1 rotisserie chicken, torn into chunks
  
• Ground pepper
  
• 1 1/4 pecan halves
  






Instructions



1. Preheat a toaster oven to high or turn on oven broiler and heat a large saute pan until smoking.
   
2. Spread 1 tbl. butter on both sides of each piece of bread; season with salt and placce in toaster oven or under broiler for about 1 minute, or until golden and cruchy on outside.
   
3. Remove the bread from the oven and lay half of the Brie on top of the bread. Divide the chicken into 4 portions and pile on top of the Brie. Take remaning Brie and place over the piled chicken. Season with salt and pepper, then place in toaster oven or under broiler until cheese is mealted, about 4 minutes.
   
4. Meanwhile melt the remaining butter in a hot pan. Add pecan halves to cook, stirring and tossing often until the darken and get a smokey aroma. Season with salt and pepper then let drain on paper towels.
   
5. Top each sandwich with 1/4 the pecans and serve.