Chicken Panini With Fig Jam Food

CHICKEN PANINI WITH FIG JAM

Steps:

• Spread jam over cut side of top half of bread.
• Combine cheese and butter in a bowl, stirring until smooth.
• Spread cheese mixture over cut side of bottom half of bread.
• Arrange chicken evenly over cheese mixture; sprinkle with pepper.
• Place top half of bread, jam side down, over chicken.
• Heat a large nonstick skillet over medium heat, and add sandwich to pan.
• Place a heavy cast-iron skillet on sandwich; cook 5 minutes or until both sides are browned, turning once.
• (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.).
• Place arugula in a bowl.
• Drizzle lemon juice over arugula; toss gently.
• Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half.
• Cut sandwich into 4 equal portions.

FIG, CARAMELIZED ONION AND GOAT CHEESE PANINI

Steps:

• In a large skillet, heat 2 tablespoons butter over medium heat. Add onions, sugar and salt; cook and stir until softened, about 15 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally., Meanwhile, place figs, water and honey in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until liquid is almost evaporated, about 20 minutes., Preheat panini maker or indoor electric grill. Layer 6 slices of bread with Asiago cheese, prosciutto, goat cheese, caramelized onions and figs; top with remaining bread. Spread outsides of sandwiches with remaining butter., Cook sandwiches, covered, until bread is browned and cheese is melted, 4-5 minutes. If desired, drizzle with balsamic glaze.