Grilled Chicken and Brie Panini with Peach Compote
A Grilled Chicken and Brie Panini Sandwich can be the best option for you when you want something quick and tasty. When you want a delicious meal to delight your whole family quickly and without using a lot of pots and pans paninis could be the answer.
Servings 4 servings
Calories
Equipment
- 1 panini press
Ingredients
- ½ cup savory peach compote see recipe below
- 4 ciabatta rolls cut in half lengthwise and again on the diagonal (as shown)
- 1 cup fresh arugula
- 1 chicken breast boneless, skinless, cooked and sliced thin
- 4 oz brie rind removed and sliced
Instructions
- Spread the savory peach compote on the cut surfaces of the ciabatta rolls.
- Top the bottom halves of each roll with the arugula, chicken breast, and sliced Brie. Add remaining bread on top to form a sandwich.
- 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.
- 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.
- Remove from heat and serve immediately along with some potato chips and/or choice of side dishes. Enjoy!
Notes
Tip: For best results, cut the ciabatta rolls on the diagonal prior to assembling. They are much more difficult to cut once assembled and toasted.