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Lee Harrelson Photo by: Lee Harrelson

Chicken Panini with Fig Jam

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.

Cooking Light JANUARY 2007

  • Yield: 4 servings (serving size: 1/4 sandwich)

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.

Nutritional Information

Amount per serving
  • Calories: 381
  • Calories from fat: 30%
  • Fat: 12.7g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1g
  • Protein: 24.7g
  • Carbohydrate: 42.6g
  • Fiber: 1.2g
  • Cholesterol: 70mg
  • Iron: 2.6mg
  • Sodium: 591mg
  • Calcium: 71mg
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Chicken Panini with Fig Jam recipe

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