Chicken Panini with Fig Jam, Arugula, and Blue Cheese
A savory panini featuring tender chicken, sweet fig jam, peppery arugula, and tangy blue (or goat) cheese.
Equipment
- large nonstick skillet
- heavy cast-iron skillet or weight
- Bowl
- Knife
- Spoon
Ingredients
- 1/4 cup fig jam
- 1 ciabatta (8-ounce), cut lengthwise
- 1/4 cup crumbled blue cheese or goat cheese
- 2 tablespoons butter, softened
- 8 ounces sliced or shredded cooked chicken breast
- 1/8 teaspoon freshly ground black pepper
- 2 cups arugula leaves
- 1 teaspoon fresh lemon juice
Instructions
- Spread the fig jam evenly over the cut side of the top half of the ciabatta.
- In a small bowl, combine the crumbled blue cheese and softened butter and stir until smooth; if using goat cheese, you can skip blending and use it as-is.
- Spread the cheese (or cheese-butter) mixture over the cut side of the bottom half of the ciabatta.
- Arrange the cooked chicken evenly over the cheese layer and sprinkle with the freshly ground black pepper. Place the jam-covered top half of the bread jam-side down over the chicken.
- Heat a large nonstick skillet over medium heat. Place the sandwich in the skillet, then set a heavy cast-iron skillet or other weight on top of the sandwich to press it.
- Cook about 5 minutes, then carefully flip the sandwich and press again; cook until both sides are browned and the sandwich is heated through, about 5 minutes more (total about 10 minutes, adjusting as needed).
- While the sandwich cooks, toss the arugula with the fresh lemon juice in a bowl until lightly dressed.
- Remove the top half of the bread, mound the dressed arugula over the chicken, replace the top half, and cut the sandwich into 4 equal portions to serve.
Notes
- Use prepared rotisserie chicken to save time.
- Goat cheese can be used instead of blue cheese for a milder flavor.
- Press with a heavy skillet or a panini press if available.
- Cut the ciabatta into four equal portions for even servings.