Chicken Panini with Fig Jam |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Jazz up sandwich night with leftover chicken and store-bought fig jam. If you do not have a sandwich press or cast-iron skillet, place a regular skillet on top of the sandwich and weigh it down with cans. Ingredients:
1/4 cup fig jam |
1 (8-ounce) ciabatta, cut lengthwise |
1/4 cup crumbled blue cheese |
2 tablespoons butter, softened |
8 ounces sliced cooked chicken breast |
1/8 teaspoon freshly ground black pepper |
2 cups arugula leaves |
1 teaspoon fresh lemon juice |
Directions:
1. Spread jam over cut side of top half of bread. Combine cheese and butter in a bowl, stirring until smooth. Spread cheese mixture over cut side of bottom half of bread. Arrange chicken evenly over cheese mixture; sprinkle with pepper. Place top half of bread, jam side down, over chicken.
2. Heat a large nonstick skillet over medium heat, and add sandwich to pan. Place a heavy cast-iron skillet on sandwich; cook 5 minutes or until both sides are browned, turning once.
3. Place arugula in a bowl. Drizzle juice over arugula; toss gently. Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half. Cut sandwich into 4 equal portions.
|
|