Roasted Chicken, Pear and Brie Panini |
This simple, elegant dinner sandwich can be prepared in minutes. The peppery arugula pairs well with the roasted chicken but can easily be substituted with baby spinach leaves if desired. Serves 2. Prep time: 10 min
Total time: 15 min
Ingredients
- 4 slices whole-grain bread
- 1 tbsp (15 mL) extra virgin olive oil
- 8 slices Natural Selections Oven Roasted Chicken Breast
- ½ ripe bartlett pear, unpeeled, cored and sliced
- 4 oz ( 112g) brie cheese, sliced
- ½ cup (125 mL) arugula
Directions
1. Brush one side of each piece of bread with oil.
2. Divide chicken between 2 bread slices, keeping oil side facing out.
3. Top each with pear slices, cheese, arugula and remaining bread (oil side facing out).
4. Grill sandwiches in panini press, sandwich maker or in a skillet over medium heat until golden on both sides. Serve immediately.
TIPS: These sandwiches can be assembled up to one day ahead and grilled just before serving.
FOR A CHANGE: Try substituting the brie with crumbled blue cheese or old cheddar
Hot Topics
Who's Online
Become a Fan
Follow Us
Add a Comment