Chicken Panini with Fig Jam

6 Sep

Chicken Panini with Fig Jam


* ¼ cup fig jam
* 1 (8-ounce) ciabatta, cut lengthwise
* ¼ cup crumbled blue cheese
* 2 tablespoons butter, softened
* 8 ounces sliced cooked chicken breast
* 1/4 teaspoon freshly ground black pepper
* 2 cups arugula leaves
* 1 teaspoon fresh lemon juice



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.

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.

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.

Not Toasted:

Leave out the butter, build the sandwich. Do not toast in pan. Serve.

One Response to “Chicken Panini with Fig Jam”

  1. Shaleane September 9, 2011 at 1:59 am #

    Wow, what a gourmet chef you are! Beautiful presentation and sounds delish!

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