The Best Chicken Salad Sandwich EVAH!

1. Preheat a skillet over medium heat.

2. Slice the Brie. I find it easiest to work with if it is chilled in the freezer for 10-15 mintues before I attempt to cut it. Remove the rind from the entire wheel and then slice it into rounds approximately 1/4 inch thick. The rounds work best because they will cover the majority of the toasted bread. Allow the Brie to come back to room temperature while you prepare the chicken salad.

3. Combine the first 5 ingredients in a mixing bowl, add Miracle Whip a spoonful at a time until it lightly coats everything and the chicken salad is beginning to hold together. (It’s easier to add more than it is to take it away). Salt and pepper to taste.

4. Spread butter on one side of each of 8 pieces of bread and put them in a single layer in a skillet over medium heat and toast them until just beginning to turn brown (about 4-5 minutes) Place 1 slice of Brie on 4 pieces of bread then cover the skillet for 1-2 minutes to allow the Brie to begin melting.

5. Remove toasted bread and softened Brie from skillet, place a scoop of chicken salad on top of the Brie, then place another piece of toast on top.

6. Eat it.