Wednesday, September 19, 2012

Chicken and Brie Panini with Apricot Jam

This isn't really a recipe; it's more of a guideline. The amount of ingredients you need depends on how hungry you are and how big your bread is. So, go crazy.

Chicken and Brie Panini with Apricot Jam
Serves: 1

2 slices multi-grain bread
Brie cheese (about 1 ounce), preferably at room temperature
Thinly sliced cooked chicken (about 3 ounces)
Freshly ground black pepper
Apricot jam (about 2 tablespoons)

Preheat your panini press.* Schmear the brie cheese onto one slice of bread. (If your cheese is at room temperature, this will be easy. If it's not at room temperature, then just put thin slices of cheese on your bread. Attempting to spread cold cheese =  torn bread. And, yes, I know from experience.) Layer chicken on top of the brie and sprinkle with pepper. Spread the apricot jam on the second slice of bread.

Close up your sandwich and grill in the hot panini press for about 5 minutes, until bread is toasted and cheese is melted.

*Don't have a panini press? Don't let that stop you from making this delicious sandwich. You can wrap your sandwich in foil and cook it at 400 degrees for about 10 minutes. Another option is to heat it in a skillet like you're making a grilled cheese sandwich

No comments:

Post a Comment