Chicken Waldorf Melt

• 34-1 cup mayonnaise
• 12 cup creme fraiche
• 14 cup sugar
• 2 teaspoons walnut oil
• 2 jonathan apples, cored and 1/4 inch diced
• 12 cup toasted walnuts, chopped
• 14 cup celery, minced
• 2 tablespoons chives, chopped
• 34-1 lb cooked chicken breast, 1/4 inch dice
• kosher salt
• fresh ground pepper
• 10 slices raisin bread
• 14 cup unsalted butter, softened
• 14 cup apple butter (or more)
• 10 slices gruyere cheese

1. Combine mayonnaise, creme fraiche and sugar in a mixing bowl.
2. Slowly add walnut oil, whisking vigorously.
3. Fold in remaining dressing ingredients, adjust salt and pepper to taste.
4. Set bowl aside.
5. Working in batches, thinly spread all bread slices on one side with butter.
6. Place buttered side down on griddle.
7. Spread apple butter thinly on each slice.
8. Top with cheese slice.
9. Heat griddle to medium heat, cover with a lid to melt cheese.
10. Remove bread slices from griddle when done to your liking.
11. Top evenly 5 bread slices with the prepared mixture, cheese side up/ toasted side down.
12. Top with second slice of bread, cheese side down / toasted side up.
13. Cut sandwiches in half.
14. Serve immediately.

mayonnaise, creme fraiche, sugar, walnut oil, apples, walnuts, celery, chives, chicken, kosher salt, fresh ground pepper, bread, unsalted butter, apple butter, gruyere cheese

Taken from www.food.com/recipe/chicken-waldorf-melt-157046 (may not work)