Chicken and Brie Sandwich with a fruity spread is the sort of lunch item you would expect to find on a gourmet restaurant menu, over-priced but so worth it. Now you can make your own at home with no special skills, just this easy recipe.
Our key ingredients for making this scrumptious Panini with Chicken and Brie are the Ciabata, Chicken, Brie and our Peach sauce for the win as a fruity spread paired with the creamy melted Brie and seasoned chicken.
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Ingredients for Making Chicken and Brie Sandwich with Peach Spread
Fresh Savory Peach Compote-spread, get the easy recipe here
Ciabatta rolls, cut in half lengthwise
Fresh arugula or lettuce of your choice
Rotisserie Chicken, skin off or Boneless, skinless chicken breast, in thin slices
Make it a Panini?
Should you make your Chicken and Brie sandwich into a Panini. Heck yeah, if you own a Panini press. If not, no big deal but here are some other options. Do have own a skillet or griddle with the panini type surface? If yes, use that and a spatula. There is just something about those type pans that add a little extra flavor to a sandwich.
How about a Waffle Iron, got one of those? Oh boy, does it make a good sandwich. Give that a try and you will be pleasantly surprised. it won’t close even nearly all the way but you will still get an amazing flavor in your bread.
A great way to make the process go quickly is to assemble all of your sandwich making ingredients and equipment first. I like to use a large cutting board when I’m making sandwiches for more than just myself because it is the perfect easy to clean work surface for sandwich making.
Grilled Chicken or Rotisserie Chicken?
Don’t you love a good versatile recipe? I sure do. Use whichever you are in the mood for. Grilled chicken can be whipped up pretty easy using boneless chicken breasts. Use Rotisserie chicken from the grocery deli if you are in a hurry, don’t want to cook the chicken yourself or simply love the flavor of rotisserie chicken. Rotisserie is my choice.
Making The Chicken and Brie Sandwich
Begin by slicing the Ciabatta in half then spread your slices of bread with the savory Peach sauce, top and bottom. Be generous or spread it lightly, your choice. I like a generous amount so it can soak into those little holes in the bread and get hugged by that gooey cheese.
Now, top the bottom half of the bread with the arugula first, followed by your chicken and finally the Brie. Place the top slice of bread on and get ready to grill this delectable delight.
Use your Panini grill or a cast iron skillet over medium heat and add the sandwiches. If you are toasting in the skillet, you can add a little olive oil and heat on medium-high heat, then reduce to medium. Use a good spatula to press the sandwich down in the skillet so the cheese can feel the heat and melt onto the chicken while absorbing that fruity spread.
Heat on one side for about 4 or 5 minutes until it’s golden brown and then carefully turn over using your spatula. Continue to grill the top side for a few more minutes until toasty and the cheese is melted.
Remove from heat, slice in half and serve immediately. You will be in love from the very first bite.
This will quickly become one of your favorite recipes for lunch or dinner. This hearty sandwich is a great addition to summer meal plans when eating lighter.
- 4 ciabatta rolls, cut in half lengthwise
- 1 Cup fresh arugula
- ½ Cup Peach compote, recipe here
- 1 lb. Rotisserie Chicken meat, sliced
- 4 oz. Brie, rind removed and sliced thick
Begin by slicing the Ciabatta in half then spread your slices of bread with the savory Peach sauce, top and bottom.
Now, top the bottom half of the bread with the arugula first, followed by your chicken and finally the Brie.
Place the top bun on and get ready to grill this delectable delight.
Heat a large grill pan over medium heat and add the sandwiches. Use a good spatula to press the sandwich down in the skillet so the cheese can feel the heat and melt onto the chicken while absorbing that fruity spread.
Heat on one side for about 4 or 5 minutes until it’s toasty and then carefully turn over using your spatula. Continue to grill the top side for a few more minutes until toasty and the cheese is melted.
Remove from heat, cut in half and serve immediately.
Use Grilled boneless chicken breast instead of Rotisserie chicken if you like.
Use a Panini maker if you have one.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 594Total Fat 23gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 11gCholesterol 163mgSodium 995mgCarbohydrates 43gFiber 3gSugar 7gProtein 52g
Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.
Variations and Tips
Skip the chicken and make grilled Brie sandwiches with a fruity spread. They are another version of a grilled cheese.
These chicken sandwiches are also good with American cheese.
Use any sandwich bread or white bread you may have on hand in a pinch.
These sandwiches are really good with caramelized onions for onion lovers.
Sautéed mushrooms are also good when paired with caramelized onions on a sandwich.
Do you have some leftover chicken? Use it, sprinkle with salt and black pepper to add some sandwich flavor.
No to arugula? Use any lettuce you like or even fresh basil. I love the flavor of fresh basil and it’s such an easy herb to grow in a container on your porch or windowsill.
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