Chicken Panini With Fig Jam

“From Cooking Light magazine. I did not add the arugula or lemon juice to my sandwich.”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Spread jam over cut side of top half of bread.
  2. Combine cheese and butter in a bowl, stirring until smooth.
  3. Spread cheese mixture over cut side of bottom half of bread.
  4. Arrange chicken evenly over cheese mixture; sprinkle with pepper.
  5. Place top half of bread, jam side down, over chicken.
  6. Heat a large nonstick skillet over medium heat, and add sandwich to pan.
  7. Place a heavy cast-iron skillet on sandwich; cook 5 minutes or until both sides are browned, turning once.
  8. (Or use a panini maker as you usually would. I don't have one. I have no idea how long it would take to make the sandwich that way.).
  9. Place arugula in a bowl.
  10. Drizzle lemon juice over arugula; toss gently.
  11. Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half.
  12. Cut sandwich into 4 equal portions.

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