Thursday, August 28, 2008

Brie and Fig Jam Panini

You may remember my go-to apetizer from my Italian Dinner Party entry. It is based off my favorite panini I love to make, a twist of Whole Foods' Barton Springs sandwich. My roommates and I absolutely go crazy for these. They're so filling all you need is a light salad as a side. And hey, who needs a panini grill when you've got a grill pan and a cast iron skillet?

Brie and Fig Jam Panini
3/4 pound boneless, skinless chicken breast, cut in strips
Salt and pepper to taste
4 ciabatta rolls
1/4 cup fig jam
8 strips of Brie cheese
4 ounces arugula
1 lemon

Heat a cast iron skillet on medium high heat. Season chicken strips with salt and pepper and add to skillet. Cook until done. Remove from heat.

In the meantime, preheat a grill pan on medium heat. While heating, slice ciabatta rolls in half and spread fig jam on each half. Add 2 slices brie and 2 strips chicken. Place sandwiches on grill pan and place still-warm cast iron skillet on top to press. Flip after 3-4 minutes and cook another 3 minutes, until brie starts to melt.

While sandwiches are toasting, combine arugula, lemon juice and salt and pepper in a small bowl. When sandwiches are done, add mixture to sandwich. Enjoy!


Anonymous said...

What great flavors! I still need to try fig jam - I imagine it goes so well with the brie.

Lindsay said...

Thank you Kathy. Your site ( great-- I want to try your grilled peach and humboldt fog panini. Friends of mine tell me about great panini they make with grilled fruit and I just hadn't done it, looks like the time has come!