Hey There! Some links on this page are affiliate links, which means that as an Amazon Associate, I may earn a small commission at no extra cost to you. I greatly appreciate your support! Learn more on my Affiliate Disclosure page.
If you’re craving something indulgent yet easy to make, look no further than this Grilled Chicken & Brie Panini. Combining creamy melted Brie, peppery Arugula, and savory-sweet peach compote, this sandwich is perfect for a quick lunch or casual dinner.
Whether you’re a beginner or an experienced cook, this recipe delivers gourmet flavors without much fuss. You can even take shortcuts, like using rotisserie chicken, to get this panini on the table in no time. So, let’s dive into why this should be your next go-to sandwich!
Why You’ll Love This Recipe
There are countless reasons to love this Grilled Chicken & Brie Panini. Not only is it packed with flavor, but it’s also a breeze to prepare. Here are a few highlights:
- Quick and Easy: These paninis can be assembled and cooked in just 20 minutes. They’re perfect for those days when you don’t have time to fuss in the kitchen.
- Deliciously Balanced Flavors: The combination of the creamy, melted Brie, savory chicken, peppery Arugula, and the sweet kick from the peach compote will tantalize your taste buds.
- Customizable: Not a fan of Arugula? No problem. You can substitute it with spinach or fresh basil. Prefer a spicier kick? Add some hot sauce, or use a spicier peach compote.
- Perfect for Any Occasion: Whether you’re looking for a quick lunch or a casual dinner to impress guests, this panini fits the bill.
Ingredients: What You’ll Need
Let’s take a closer look at the ingredients that make this panini so special. Each item plays a crucial role in the flavor and texture, and you can make a few easy substitutions based on what you have on hand.
| INGREDIENT | DESCRIPTION | SUBSTITUTIONS |
|---|---|---|
| Savory Peach Compote | A slightly spicy, sweet compote that pairs perfectly with the creamy Brie and savory chicken. | Try fig jam or apricot preserves if you canāt find peach compote. |
| Ciabatta Rolls | These sturdy rolls hold up well during grilling, providing the perfect crunchy exterior. | Substitute with sourdough bread or baguette. |
| Fresh Arugula | Adds a peppery flavor that cuts through the richness of the Brie. | Use fresh spinach or basil for a different flavor profile. |
| Boneless, Skinless Chicken | Thinly sliced and cooked. Rotisserie chicken works great for convenience. | Use deli-sliced chicken breast or leftover grilled chicken. |
| Brie Cheese (rind removed) | This soft, creamy cheese melts beautifully, adding rich flavor to the sandwich. | Camembert or goat cheese works well too. |
| Potato Chips (optional) | Serve on the side for added crunch. | Skip the chips or serve with a light green salad. |
Ingredient Selection Tips:
- Peach Compote: If you’re short on time, a store-bought compote or jam works perfectly. Look for a balanced sweetness and spice for the best flavor match.
- Brie Cheese: Remove the rind for a smoother melt. Brie softens quickly, so slice it thinly to ensure even melting.
- Ciabatta Rolls: These are great for grilling; they hold their shape and develop a satisfying crunch. If you prefer something softer, sourdough is a good alternative.
Tools: What You’ll Need
Having the right tools makes the cooking process smoother and more efficient. Here’s what you’ll need for this recipe:
| TOOL | DESCRIPTION | ALTERNATIVES |
|---|---|---|
| Panini Press | Ideal for achieving crispy, golden bread and melted cheese inside. | Use a grill pan or large skillet with a heavy cast-iron pan to press the sandwiches. |
| Spatula | Helps flip the sandwiches and press them down gently while cooking. | Tongs or a wide kitchen spoon can also work. |
| Tongs | Great for safely turning the sandwiches on the grill or panini press. | A spatula can be substituted if needed. |
| Cutting Board | Use this to slice the chicken and Brie before assembly. | Any sturdy board will do. |
| Chefās Knife | For thinly slicing the chicken and cheese. | A sharp paring knife also works. |
Tool Tips:
- Panini Press: This tool gives you those signature grill marks and ensures even heat. If you don’t have one, you can still achieve great results by using a grill pan and pressing down with a clean cast-iron skillet.
- Spatula: A large spatula is key to flipping the sandwiches without making a mess. It also helps distribute even pressure when pressing the panini.
Grilled Chicken & Brie Panini: Step-By-Step Recipe!
Ingredients
- Ā½ c. Savory peach compote
- 4 ea. Chibatta rolls – cutin half lengthwise
- 1 c. Arugala – fresh
- 1 lb. Chicken breast – boneless,skinless, cooked and sliced thin
- 4 oz. Brie cheese – rind removed and sliced
- Potato chips (optional) – to serve
Instructions
- Before we begin with the recipe, gather and prepare your ingredients.
- Spread the savory peach compote on the cut surface of the ciabatta rolls.
- Top half of the rolls with Arugula.
- Add chicken breast.
- Add sliced Brie cheese.
- Add the remaining bread on top to form a sandwich.
- Heat a large grill pan over medium heat.
- Add the sandwiches.
- Press down on the sandwiches with a spatula or a clean, heavy cast iron skillet to ensure 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 the grill pan and serve them with some potato chips or your side dishes. Enjoy!
Video
RECIPE DIRECTIONS
- Slice the ciabatta rolls in half lengthwise. This will make it easier to assemble the sandwich.
- Spread the savory peach compote generously on both cut sides of the rolls.
- Add a layer of Arugula on the bottom half of each roll, followed by the thinly sliced chicken breast.
- Add a few slices of Brie cheese on top of the chicken.
- Place the top half of the roll onto the sandwich.
- Preheat your panini press to medium heat, or heat a grill pan over medium heat.
- Place the sandwiches in the panini press or on the grill pan.
- If using a grill pan, press down on the sandwiches with a heavy cast-iron skillet or spatula to ensure good contact.
- Grill for about 4-5 minutes, or until the bread is golden and crispy and the cheese has melted.
- Carefully flip the sandwiches and grill for 3-4 minutes until both sides are toasted and the cheese fully melts.
- Once the sandwiches are fully toasted, remove them from the heat.
- Serve hot with a side of potato chips or a light salad.
Recipe Tips & Tricks
Want to take your panini to the next level? Here are a few tips and tricks to ensure you’re making the best possible version of this recipe:
| TIP | DETAILS |
|---|---|
| Substitutions | If you donāt have arugula, swap it with fresh basil or spinach. For cheese, try Camembert or goat cheese instead of Brie. |
| Shortcut Chicken | Use rotisserie chicken for convenience. Pull the meat off the bone and thinly slice it for the sandwich. |
| Perfecting the Brie | Brie can be tricky to slice. Place it in the fridge for 15 minutes before cutting for cleaner slices. |
| Achieving Crispy Bread | For extra crunch, lightly brush the outside of the ciabatta rolls with olive oil before grilling. |
| No Panini Press | If you donāt have a panini press, you can press your sandwich on top of a heavy cast-iron skillet while grilling. |
Serving Suggestions
Now that you’ve crafted the perfect Grilled Chicken & Brie Panini, let’s talk about what to serve it with:
- Side Salad: A light, mixed green salad with a vinaigrette balances the richness of the Brie.
- Potato Chips: For that satisfying crunch, keep it simple with kettle-cooked potato chips.
- Soup: Pair this panini with a bowl of tomato bisque or butternut squash soup for a cozy meal.
- Beverage Pairings: A chilled white wine like Sauvignon Blanc or a refreshing iced tea complements the flavors beautifully.
Conclusion
With this grilled chicken and brie panini, you can transform everyday ingredients into a gourmet meal in just 20 minutes. The combination of textures and flavorsāfrom the creamy Brie to the sweet-spicy peach compoteāmakes every bite memorable. Plus, it’s customizable, so you can adjust the ingredients to suit your preferences.
Whether looking for a quick lunch or a satisfying dinner, this panini will always impress you. So, what are you waiting for? Head to the kitchen and give this delicious sandwich a try!
Thank you for reading! If you enjoyed this recipe, follow us on social media and subscribe to our blog for more delicious recipes and cooking tips.
Happy cooking!
FAQs
| QUESTION | ANSWER |
|---|---|
| Can I use a different type of bread? | Yes, sourdough or a baguette would work well, though ciabatta gives the best crunch. |
| How do I store leftovers? | Store leftover paninis in foil in the fridge, then reheat in the oven for best results. |
| What can I use instead of peach compote? | Fig jam or apricot preserves are great substitutes if you can’t find peach compote. |
| Can I make this sandwich vegetarian? | Yes! Swap the chicken for grilled vegetables like zucchini or portobello mushrooms. |
| What’s a good side dish for this panini? | A mixed green salad or potato chips are perfect, but tomato soup is another great option. |
| Do I need to remove the Brie rind? | Yes, removing the rind allows the cheese to melt more smoothly. |
| Can I freeze this panini? | While it’s best fresh, you can freeze the assembled (but not cooked) sandwich and grill it later. |
| Is there a gluten-free option? | Yes, simply use gluten-free bread to make this recipe gluten-free. |
| What wine pairs well with this sandwich? | A chilled Sauvignon Blanc or a dry RosƩ pairs beautifully with the flavors of this panini. |
Hey There! Some links on this page are affiliate links, which means that as an Amazon Associate, I may earn a small commission at no extra cost to you. I greatly appreciate your support! Learn more on my Affiliate Disclosure page.
