Lightly toast the sourdough bread. Give the bread a little scrape of mayonnaise then lay the brie, chicken breast, bacon and peach slices on top. Dust with some freshly ground black pepper.
Drizzle with balsamic reduction (if using), top with mixed greens and enjoy!
Notes
* This is a great use for leftover chicken but if you want to quickly bake up a raw chicken breast, I LOVE this method: http://bit.ly/1wF80su
** Arugula and other peppery greens work well here, but use whatever leaves you prefer.
Recipe by Port and Fin at https://portandfin.com/roast-chicken-club-with-peaches-bacon-brie/