Grilled Chicken Panini with Brie Recipe

A Grilled Chicken Panini is an incredibly tasty when you add Brie, arugula, and our flavorful peach sauce. Try it for lunch or dinner!

Grilled Chicken and Brie Panini

A Grilled Chicken Panini is tasty 20 minute lunch or dinner!

One of our local restaurants serves a tasty panini and my boys order it every time we go. Recently, they discovered that I own a Lodge Grill Pan and asked if I could (pretty please with sugar on top?) make some at home. How does a mama say no to a sweet request like that from her teen boys? She doesn’t!

The panini is created when it’s toasted. The filling of meat and cheese options are endless. During a vacation a few years ago, my husband and I gave a few new dishes a try. I discovered arugula and enjoyed the peppery flavor. When combined with the light, buttery flavor of Brie and grilled chicken, you have an upgraded adult panini!

Grilled Chicken Panini with Arugula and Brie

Ingredients and Tools Needed:

Savory Peach Sauce
Ciabatta Rolls
Fresh Arugula
Boneless, Skinless Chicken Breast
Brie
Potato Chips
Grill Pan

Creamy Brie on a grilled chicken panini with arugula

Instructions:

Spread the savory peach sauce on the cut surface of the ciabatta rolls.

Top half of the rolls 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 or choice of side dishes. Enjoy!

Yield: 4 Sandwiches

Grilled Chicken Panini

Grilled Chicken Panini

Enjoy a flavorful panini in 20 minutes with grilled chicken, arugula, Brie, and savory peach sauce!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • ½ cup savory 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

Spread the savory peach compote on the cut surface of the ciabatta rolls.



Top half of the rolls 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 or choice of side dishes. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 579Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 125mgSodium: 704mgCarbohydrates: 55gFiber: 7gSugar: 9gProtein: 50g

This data was provided and calculated by Nutritionix on 9/13/2020

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