Chicken Panini with Brie and Fig Jam

Sweet, creamy, savory, earthy, you name it—and all in a simple sandwich, pan-grilled to golden-goodness in about 20 minutes. Panini sandwiches are wonderfully versatile, combining flavors and textures between two slices of hearty, crusty bread.

Here, I used slices cut from a loaf of sourdough, but you can use any bread you like—just be sure it’s firm enough to stand up to the heat (and the press).

Sourdough Bread Slices

Note: You can substitute a large boneless, skinless chicken breast-half in place of 3-ounce chicken tenders. Simply cut the breast lengthwise into about 3-ounce strips.

Panini fans, check out Mediterranean Tuna Panini with Feta, Olives, and Garlicky Yogurt Sauce, Pancetta Panini with Grilled Bell Pepper, and Prosciutto with Panini and Roasted-Garlic Spread.

Serves 3

Ingredients

• olive oil, for brushing
• 3 3-oz chicken breast tenders
• sea salt
• freshly ground black pepper
• 1 cup chopped chard
• 1 tsp red wine vinegar
• 6 slices crusty sourdough bread, about 1/3-inch thick and 6 inches long
• 3 oz brie, room temperature
• 6 tbsp fig jam
• 2 large radishes, very thinly sliced

Chicken Tenders

Chopped Chard 

Brie and Fig Jam

Preparation

1. Heat a grill pan over medium-high heat and brush with olive oil. Season the chicken tenders with salt and pepper and grill until golden on both sides and just cooked through, about 10 minutes total.
2. Transfer to a cutting board. (Do not wipe out the pan.) When the chicken is cool enough to handle, cut into thin slices.

Chicken Beginning to Grill 

Grilled Chicken

Sliced Chicken

1. Meanwhile, toss the chard and vinegar in a small bowl.
2. Lay the bread slices on a work surface. Spread 3 slices with brie and the other 3 slices with fig jam. Divide the chicken on top of the brie and top with chard and radish slices. Close the sandwiches with the fig-spread slices of bread and press down gently.
3. Re-heat the grill pan over medium-high heat and brush lightly with olive oil. Place the panini in the pan and place a grill press on top (or use a heavy skillet as a press).
4. Grill until the bread shows grill marks on the bottom, 3-4 minutes. Turn and grill, continuing to press, until the sandwiches are hot throughout and the cheese has melted, about 3 minutes longer.

Bread with Brie and Fig Jam 

Chicken Added 

Chard and Radishes Added 

Panini Beginning to Grill

After Turning

To serve, place the panini on a cutting board and cut each in half. Serve right away.

Chicken Panini with Chard, Brie, and Fig Preserves