Ingredients:

  • 450g cooked chicken breast, thinly sliced
  • 2 large Granny Smith or Honeycrisp apples, cored and sliced into thin rings
  • 120g sharp white cheddar cheese, shredded
  • 20g fresh arugula or baby spinach
  • 8 slices sourdough bread
  • 60g plain Greek yogurt
  • 30g Dijon mustard
  • 15ml honey
  • 10g salted butter, melted
  • 1g dried thyme
  • 0.5g salt
  • 0.5g black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). In a small bowl, whisk together the Greek yogurt, Dijon mustard, honey, and dried thyme to create the power spread.
  2. Lay bread slices on a clean surface. Spread a generous layer of the yogurt mixture on one side of each slice.
  3. On four of the slices, layer ingredients in order: a sprinkle of cheese, the sliced chicken, the apple rings, and the remaining cheese. Top with the remaining bread slices.
  4. Place sandwiches on a parchment-lined baking sheet. Lightly brush the tops with melted butter.
  5. Place a second baking sheet on top of the sandwiches to act as a press. Bake for 10 minutes or until the bread is golden brown and the cheese is fully melted.
  6. Remove from oven, tuck fresh arugula or spinach into the sandwiches, and serve immediately.