Panini's are like grown up grilled cheese sandwiches. Cheese is a main component of any panini but you can mix it up by using different varieties of cheese, meat and other yummy fillings. Brie is one of my favorite cheeses but not often used in sandwiches, mostly cheese trays. When brie is served on a cheese tray it's usually accompanied by something sweet. Think figs, dried apricots...etc. Yesterday, when I was thinking about this sandwich my mind turned to carmelized onions to add the sweetness necessary to use Brie. Round out the chicken, carmelized onions and brie with some peppery arugula and you have one hell of a panini!
The Ingredients:
Ciabatta (or other crusty bread), sliced lengthwise
3-4 boneless, skinless chicken breasts, roasted and sliced
1/4 wheel of brie, room temperature
mayonaisse
2 onions, sliced
bag of arugula
olive oil
sea salt
pepper
1 tbls butter
1 tsp sugar
The method:
Pre Heat the oven to 400
Cover a cookie sheet with foil and place chicken breasts on the sheet. Drizzle well with olive oil and season with salt and pepper. Roast until breasts are golden, juices run clear and internal temperature is 170 degrees. Let rest for 10 minutes before slicing.
While the chicken is roasting add onions, butter and 1 tbsp olive oil to a saute pan. Cook over medium heat until onions and wilted and starting to brown, about 15 minutes. Add sugar and continue cooking for another 15 minutes. To prepare the sandwich: spread thin layer of mayo on both sides of the bread, spread brie on one side of bread, add a layer of chicken, arugula and finish with the camelized onions. Place bread halves together and press down. You can use a panini press or sandwich maker but if you don't have those items here is what I do: Put half the sandwich in a saute pan, top with a sheet of foil and then add a heavy skillet. I use my cast iron skillet. Press down occasionally. Cook over medium heat until bottom is golden, flip over and cook the other side the same way. Slice and enjoy! Bon Appetit!
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