Preheat oven to 325 degrees F.
the walnuts and then gently toast in a dry skillet over medium heat until they brown and are slightly fragrant. Season walnuts
with salt once they are finished toasting. Add the walnuts, mayonnaise
, mustard, lemon juice
, celery, parsley, olive oil, and salt and pepper, to taste, in a large mixing bowl and combine. Fold in the shredded chicken and set aside while you prepare the bread.
Toast the bread in a hot oven until golden. Smear each piece with a little butter and then a tablespoon of cranberry
sauce over 4 of the pieces. Lay the 4 cranberry-smeared pieces out on a sheet tray and top each piece with 2 to 3 slices of thick-cut brie. Pop this back in the oven for a minute or 2 so the cheese
is slightly melted and creamy. Remove from the oven and top with a few slices of green apple. Top with a scoop of the chicken salad and cover with the other half of the bread to complete the sandwich. Serve.