Grilled Chicken & Brie Panini with Spicy Peach Compote
Make the Spicy Peach Compote the night before in order to have a delicious Grilled Chicken and Brie Panini platter to serve the next day.
Ingredients
- ½ c.up spicy peach compote
- 4 ciabatta rolls cut in half lengthwise
- 1 cup fresh arugula
- 1 lb. boneless skinless chicken breast, cooked and sliced thin
- 4 oz. Brie rind removed and sliced
- Potato chips to serve (optional)
Instructions
- 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.