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Chicken Panini with Fig Jam

Chicken Panini with Fig Jam
Lee Harrelson
Yield

4 servings (serving size: 1/4 sandwich)

Jazz up sandwich night with leftover chicken and store-bought fig jam. If you do not have a sandwich press or cast-iron skillet, place a regular skillet on top of the sandwich and weigh it down with cans.

Ingredients

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

Nutrition Information

  • calories 381
  • caloriesfromfat 30 %
  • fat 12.7 g
  • satfat 6.1 g
  • monofat 4.7 g
  • polyfat 1 g
  • protein 24.7 g
  • carbohydrate 42.6 g
  • fiber 1.2 g
  • cholesterol 70 mg
  • iron 2.6 mg
  • sodium 591 mg
  • calcium 71 mg

How to Make It

  1. 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.

  2. 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.

  3. 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. Cut sandwich into 4 equal portions.