For sandwiches with great crunch, look for a rustic whole-grain bread boule. If you have trouble cutting 1-ounce slices across the width of the boule, cut it in half first.
2 teaspoons canola oil
3 (4-ounce) skinless, boneless chicken thighs
2 tablespoons fig jam
3/8 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
1 cup chopped Lacinato kale
1 teaspoon sherry vinegar
8 (1-ounce) slices whole-grain bread
1 small ripe pear, cut into 12 thin slices
3 ounces Brie cheese, chopped
How to Make It
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; cook 4 minutes or until browned. Turn chicken over; cook 2 minutes or until done. Remove chicken from pan; let stand 5 minutes. Cut chicken into thin slices. Combine chicken, jam, 1/4 teaspoon salt, and 1/4 teaspoon pepper; toss to coat.
Combine kale and vinegar in a medium bowl; toss to coat. Divide chicken mixture evenly among 4 bread slices. Top each with 3 pear slices and 3/4 ounce cheese; sprinkle remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper over sandwiches. Divide kale mixture evenly among sandwiches; top with remaining bread slices. Lightly coat sandwiches with cooking spray.
Return pan to medium heat. Add sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, pressing gently to flatten; cook 2 minutes on each side or until browned and cheese begins to melt.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.