Chicken Panini with Fig Jam

If you do not have a sandwich press or cast-iron skillet, place a regular skillet on top of the sandwich and weigh it down with cans. Serve with pickle spears.

Yield: 4 servings (serving size: 1/4 sandwich)

Ingredients

• 1/4  cup  fig jam
• 1  (8-ounce) ciabatta, cut lengthwise
• 1/4  cup  crumbled blue cheese
• 2  tablespoons  butter, softened
• 8  ounces  sliced cooked chicken breast
• 1/8  teaspoon  freshly ground black pepper
• 2  cups  arugula leaves
• 1  teaspoon  fresh lemon juice

Preparation

Spread jam over cut side of top half of bread. Combine cheese and butter in a bowl, stirring until smooth. Spread cheese mixture over cut side of bottom half of bread. Arrange chicken evenly over cheese mixture; sprinkle with pepper. Place top half of bread, jam side down, over chicken.

Heat a large nonstick skillet over medium heat, and add sandwich to pan. Place a heavy cast-iron skillet on sandwich; cook 5 minutes or until both sides are browned, turning once.

Place arugula in a bowl. Drizzle juice over arugula; toss gently. Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half. Cut sandwich into 4 equal portions.

Nutritional Information

Calories:

381 (30% from fat)

Fat:

12.7g (sat 6.1g,mono 4.7g,poly 1g)

Protein:

24.7g

Carbohydrate:

42.6g

Fiber:

1.2g

Cholesterol:

70mg

Iron:

2.6mg

Sodium:

591mg

Calcium:

71mg