Grilled Chicken & Brie Panini

Updated: Aug 16

Creamy melted Brie, peppery arugula, and the savory warmth of the spicy peach compote perfectly complement the chicken breast in this panini. To save time, use rotisserie chicken breast or off-the-bone chicken breast from the deli counter. If you don’t care for arugula, chopped fresh basil would be a nice alternative.


If you have one, a panini press is the best tool for preparing this recipe. However, a grill pan (or even a large skillet) can also be used. Use a clean heavy cast iron skillet or a spatula to press down on the roll while toasting for best results. Tip: For best results, cut the ciabatta rolls in half prior to assembling. They are much more difficult to cut once assembled and toasted. Prep time: 10 minutes Cook time: 10 minutes Yields 4 sandwiches


Ingredients ½ c. savory peach compote (see recipe below) 4 ciabatta rolls, cut in half lengthwise 1 c. fresh arugula 1 lb. boneless, skinless chicken breast, cooked and sliced thin 4 oz. Brie, rind removed and sliced Potato chips, to serve (optional)


Directions


1. Spread the savory peach compote on the cut surface of the ciabatta rolls.

2. Top half of the rolls with the arugula, chicken breast, and sliced Brie. Add remaining bread on top to form a sandwich.

3. Heat a large grill pan over medium heat and add the sandwiches. Press down on the sandwiches with a spatula or a clean heavy cast iron skillet for better contact while grilling.

4. Heat until the bread is toasted, approximately 4-5 minutes, before carefully turning the sandwiches. Repeat on the remaining side until toasted, approximately 3-4 minutes.

5. Remove from heat and serve immediately along with some potato chips or choice of side dishes. Enjoy!

Savory Peach Compote


This quick and easy savory peach compote is as versatile as it is delicious. Try it as a sandwich spread or as a flavorful sauce for chicken, pork, or fish dishes. For best results, prepare this recipe 1-2 days in advance to give the flavors a chance to develop fully. Prep time: 15 minutes Cook time: 15-20 minutes Yields: approximately 3 cups


Ingredients 2 T. extra virgin olive oil 1-2 large garlic cloves, finely minced ½ c. red onion, finely chopped (about ½ medium) Sea salt and black pepper, to taste 1 t. dried rosemary 1 t. ground cinnamon 1/8 – ¼ t. crushed red pepper flakes 2 T. fresh lemon juice 4 large ripe peaches, diced (approximately 4 heaping cups) 3 T. honey, preferably local 2 T. water


Directions


1. Add olive oil, garlic, and red onion to a large saucepan set over medium heat. Season with salt and black pepper, to taste, and stir to combine.

2. Add the rosemary, cinnamon, and crushed red pepper flakes to the pan. Cook, stirring occasionally, until the onion softens and the spices become very fragrant, approximately 4-5 minutes.

3. Add the lemon juice, peaches, honey, and water to the skillet and stir to combine. Increase the heat to medium-high and bring to a rapid boil. Immediately reduce heat to medium and simmer, stirring occasionally, until the peaches are soft and the mixture starts to thicken, approximately 10-12 minutes.

4. Remove from heat and cool for several minutes. Working in batches if necessary, transfer the warm peach mixture to a blender and quickly pulse for a few seconds just until blended, but not completely smooth.


5. Use immediately or store in the refrigerator in an airtight container for up to 3 to 4 days. Enjoy!




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