This grilled chicken and Brie panini brings together creamy, melted cheese, savory sliced chicken, and the gentle heat of spicy peach compote. Peppery arugula cuts through the richness, while toasted ciabatta provides structure and a crisp exterior that holds up under pressure.
It’s a fast, composed sandwich that feels elevated without being complicated, a deal for weeknight lunches, casual dinners, or when you want something more refined than a standard grilled sandwich. The balance of sweet, savory, and fresh makes it reliable, flexible, and easy to repeat.
Ingredients Overview
This sandwich relies on contrast, rich and fresh, crisp and creamy. Each ingredient has a clear role, and when handled correctly, they come together without overpowering one another.
- Savory peach compote
Adds sweetness with subtle heat and functions as both a sauce and a seasoning. It ties the chicken and Brie together while keeping the sandwich moist without becoming heavy. - Ciabatta rolls
A sturdy bread with an open crumb that crisps well under pressure. Ciabatta securely holds the fillings and maintains its structure during grilling, without collapsing. - Fresh arugula
Brings peppery bitterness that balances the richness of the cheese and compote. If arugula isn’t your preference, fresh basil offers a softer, aromatic alternative. - Cooked chicken breast
Lean, mild, and reliable. Using rotisserie or deli chicken keeps the recipe efficient while still delivering good texture when sliced thin and reheated gently. - Brie cheese
Soft and creamy with excellent melting properties. Removing the rind ensures a smooth, even melt that coats the chicken rather than separating as it warms. - Potato chips (optional)
A simple, crunchy side that complements the sandwich without competing for attention.
Full measurements and quantities are listed in the recipe card.
Tools You’ll Need
This recipe benefits from steady heat and controlled pressure. The tools below help ensure the bread toasts evenly while the filling warms through without slipping or scorching.
Essential
- Panini press or grill pan / large skillet
A panini press provides even heat from both sides, but a grill pan or large skillet works just as well when paired with manual pressure. The goal is steady contact between the bread and the cooking surface. - Spatula or heavy skillet
Used to press the sandwich while cooking. Firm, even pressure helps the bread toast evenly and encourages the Brie to melt before the exterior browns too much. - Cutting board
Provides a stable surface for slicing bread, chicken, and cheese before assembly. - Chef’s knife
Necessary for clean, controlled slicing. Thin, even cuts help the sandwich heat through evenly.
Optional
- Tongs
Helpful for turning and repositioning the sandwiches without compressing the fillings. - Kitchen towel
Useful for safely handling hot bread or applying pressure without direct contact.
Grilled Chicken and Brie Panini
What’s Inside
Kitchen Tools
Step-by-Step Instructions
Prep
- Slice the ciabatta rolls in half lengthwise.
- Thinly slice the cooked chicken breast and Brie, removing the rind from the cheese.
- Bring the peach compote to room temperature.
Cook
- Spread peach compote evenly on the cut sides of the ciabatta.
- Layer arugula, sliced chicken, and Brie on the bottom halves and close the sandwiches.
- Heat a panini press or grill pan over medium heat.
- Cook the sandwiches, pressing gently but firmly, until the bread is golden and the cheese is melted, flipping once if needed.
Finish & Serve
- Remove from heat and let rest briefly.
- Serve hot with potato chips or desired sides.
Quick Recipe Notes & Pro Tips
- Cook the panini over medium heat so the interior has time to warm through while the bread crisps gradually. Higher heat can brown the exterior before the Brie has a chance to melt.
- Press the sandwich gently but firmly during cooking to create consistent contact with the pan. Even pressure improves browning and helps the cheese melt evenly without squeezing out the fillings.
- Slice the ciabatta rolls before assembling the sandwich. Once toasted, the crust becomes much harder to cut cleanly and can crush the sandwich if sliced afterward.
- Remove the Brie rind before slicing for a smoother melt and a more cohesive texture in the finished panini.
Tried this recipe?
Let us know how it was!Step-by-Step Instructions
This process is straightforward, but small details in prep and heat control make the difference between a good sandwich and a great one.
Step 1
Spread the savory peach compote on the cut sides of the ciabatta rolls.
Step 2
Layer arugula, sliced chicken, and Brie on half the rolls, then close the sandwiches.
Step 3
Heat a grill pan over medium heat and add the sandwiches. Press with a spatula or a heavy skillet for steady contact.
Step 4
Cook until golden, about 4 to 5 minutes per side, flipping carefully and pressing again after turning.
Step 5
Remove from heat and serve immediately with potato chips or your preferred side.
Tips for Best Results
These small adjustments help keep the sandwich balanced, evenly cooked, and clean to eat.
- Pressing the sandwich during cooking ensures consistent contact with the heat, promoting even browning and allowing the Brie to melt before the bread becomes too dark.
- Cooking over medium heat allows the interior to warm through while the exterior gradually crisps. Higher heat risks burning the bread before the cheese softens.
- Removing the Brie rind before slicing improves both melt and texture, resulting in a smoother, more cohesive bite.
Ingredient Swaps, Variations, and Serving Ideas
This panini is flexible by design. Small ingredient changes and thoughtful pairings allow you to adapt it to what you have on hand or how you plan to serve it.
- If arugula is too assertive, fresh basil or baby spinach offers a softer, more aromatic alternative.
- Sourdough or focaccia can replace ciabatta, but choose a bread sturdy enough to withstand pressing and melted cheese.
- Smoked or roasted chicken adds deeper savory notes without changing the sandwich’s structure.
- Serve with kettle chips for a classic pairing, or balance the richness with a simple green salad or lightly pickled vegetables.
- For sharing, cut the sandwiches into halves or quarters and serve as part of a casual spread.
Final Thoughts
This panini works because each element has a purpose. Fresh greens, sweet heat from the compote, and crisp, well-toasted bread balance rich Brie. With the layering and heat under control, the technique becomes repeatable and easy to adapt to other ingredients.
If you make this recipe, leave a rating and share how you customized it in the comments. For more execution-focused recipes and technique-driven cooking, follow @BerkozCem and cook with confidence.