Chicken, Brie and Apple Panini
Rotisserie chicken or sliced baked chicken breast is layered with caramelized onions, brie cheese and sliced apples for this panini sandwich. Granny Smith is a good apple choice for this recipe.
Makes 4 sandwiches
Caramelized onions:
1 teaspoon unsalted butter
2 teaspoons olive oil
1 large white onion, peeled and thinly sliced
2 teaspoons balsamic vinegar
Sandwich:
4 (4-by-5-inch) pieces of focaccia bread, sliced horizontally
12 ounces sliced chicken breast or pulled rotisserie chicken
1 wedge (6 ounces) Brie cheese
1 large or 2 small firm apples, skin on, cored and thinly sliced
4 ounces baby kale or arugula
Unsalted butter (optional, if not using a panini press)
Prepare caramelized onions: In a sauté pan over medium heat, melt butter with olive oil. When hot, add onion. Reduce heat to medium and cook, stirring often, until onions turn a medium brown color, about 7 minutes. Add balsamic vinegar and stir to combine. Turn off heat. Set aside.
Assemble sandwiches: Place bread on work surface. Remove top piece. Place chicken, brie and apples on bread slices. Divide caramelized onions on top of apples, followed by kale or arugula. Place top on sandwiches. Press down firmly to compress.
Heat a panini press according to manufacturer’s directions. Depending on press, cook sandwiches one or two at a time.
Alternatively, sandwiches can be prepared in a large skillet using the softened butter. Melt butter in a large skillet. When hot, add sandwiches. Use a heavy pan, like a cast-iron skillet, to weight sandwiches down. Cook on one side, remove weight, and flip sandwich. Weight down again and continue to cook other side, adding butter as needed.