Chicken Brie And Fig Jam Sandwich Food

GRILLED ARTISAN CHEDDAR & FIG JAM SANDWICH

Steps:

• 1. Heat a panini press according to the manufacturer's instructions. Alternatively, heat a ridged grill pan or large skillet over medium heat.
• 2. Using a serrated knife, cut the roll in half horizontally. Spread each cut side of the roll with 1 tablespoon of the fig jam, drizzle the jam with 1 teaspoon of the oil, and season it with the salt. Arrange the Cheddar pieces closely on the bottom roll half, being sure that the cheese does not hang over the sides of the roll. Cover it with the remaining roll half, jam-side down.
• 3. Place the sandwich in the panini press and cook it until the roll is toasted and golden brown and the cheese is desirably melty, about 4 minutes, depending on the press. If using a ridged grill pan or skillet, place the sandwich in the pan and top it with a cast-iron skillet or heavy saucepan. Cook until the underside is toasted, about 2 minutes. Flip the sandwich over, top it with the cast-iron skillet again, and cook until the other side is toasted and the cheese is melty, about 2 minutes more.
• 4. Cut the sandwich in half and serve it hot.

CHICKEN, BRIE AND FIG JAM SANDWICH

Steps:

• Remove the filet from your chicken breasts, and flatten to 1". Combine the dried herbs and rub onto the breasts. Heat your EVOO in a large pan on high heat, and add chicken breasts, skin side down. When skin is nicely colored, flip and sear the other side. Once you are satisfied with the color, put chicken breasts in the oven at 400 degrees and cook until tender and juices run clear. Now slice up your apples and coat with sugar and cinammon. Wrap in tin foil, and toss in the oven with chicken, Finely chop four garlic cloves and mix into mayo. Set aside. Now begin to assemble sandwiches. Cut your ciabatta buns in half and add garlic mayo, a few spinach leaves, and 4 slices of brie cheese to the bottom half. On the top half, liberally spread on some fig jam and add apple slices. Just before chicken is finished cooking, add the partially assembled sandwiches into the oven. Once cheese is slightly melted, remove everything from oven, and add chicken to sandwiches. Cut in half and enjoy warm!

GRILLED BRIE, FIG AND PROSCIUTTO SANDWICHES

Steps:

• Spread the fig preserves onto 4 slices of bread.
• Cut the Brie into 8 long, thin slices.
• Lay 2 slices of Brie over the preserves. (I have also used creme de brie since I don't really care for the rind of Brie. If you go this route you can just spread the creme de Brie over the other slices of bread.).
• Arrange the prosciutto over the Brie.
• Top with the remaining 4 slices of bread.
• Spread half of the butter over the tops of the sandwiches and invert onto a hot skillet or pan.
• Spread the remaining butter on the other side of the sandwiches.
• Cook on the stove or in the oven, turning the sandwiches over once or twice, until the bread is golden brown and the Brie is melted.
• Cut in half to serve.