Chicken Brie And Fig Jam Sandwich Recipes

GRILLED BRIE AND PEAR SANDWICH

Steps:

• Generously butter one side of each slice of bread.
• Heat a skillet over medium heat.
• Place bread slices butter-side down into hot skillet. Arrange Brie cheese slices on top of each piece of bread. Sprinkle thyme and cracked black pepper over the top.
• Spread pear slices in a single layer over the Brie cheese on one slice of bread and top with a pinch of salt.
• Flip the slice of bread without pears onto the slice of bread with the pear slices. Continue cooking sandwich until cheese and pear are heated through and cheese is melted, 2 to 3 minutes per side. Transfer to a plate and cut into halves.

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.

HAM AND BRIE CROSTINI WITH FIG JAM

Steps:

• Preheat oven to 400 degrees F. Lightly brush both sides of baguette slices with oil and place slightly spaced on rimmed baking pans. Bake for 10-12 minutes or until lightly browned and crisp.
• Top each slice with ham and Brie and bake for an additional 5-8 minutes or until Brie has just begun to melt. Top each crostini with fig jam and serve warm for best flavor.

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!

ROASTED CHICKEN AND BRIE HOLLY MINI BITES

Steps:

• Preheat broiler. Cut baguette into 24 slices; place on foil-lined baking sheets. Combine mayonnaise and garlic; spread evenly over baguette slices. Add a half slice of chicken to each. Combine apple jelly and fig preserves; spread evenly over chicken., Add one baby spinach leaf to each slice. Standing the Brie wheel on end, cut crosswise into six narrow slices. Lay slices flat; cut each into four wedges. Add one cheese wedge to each baguette. Top with 3 cranberries. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Cool 5 minutes before serving.