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.

Kate Washington
Recipe by Cooking Light January 2007

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

381 calories; calories from fat 30%; fat 12.7g; saturated fat 6.1g; mono fat 4.7g; poly fat 1g; protein 24.7g; carbohydrates 42.6g; fiber 1.2g; cholesterol 70mg; iron 2.6mg; sodium 591mg; calcium 71mg.