Chicken Panini with Fig Jam

Chicken Panini with Fig Jam Recipe
Lee Harrelson
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.

Yield:

4 servings (serving size: 1/4 sandwich)

Recipe from

Nutritional 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

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

Preparation

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. Cut sandwich into 4 equal portions.

Note:

Kate Washington,

January 2007
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