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–+ servings

Grilled Chicken and Brie Panini

A balanced grilled panini with creamy Brie, sliced chicken breast, and spicy peach compote on toasted ciabatta. Pressed and cooked over medium heat for crisp bread and smooth, even melting. A fast, composed sandwich ideal for lunch or casual dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 Sandwiches
Course: Lunch
Cuisine: American
Ingredients Equipment Method Notes

What’s Inside
  

  • ½ c. Savory peach compote
  • 4 ea. Ciabatta rolls - cutin half lengthwise
  • 1 c. Fresh arugula
  • 1 lb. Chicken breast - boneless, cooked and sliced thin
  • 4 oz. Brie cheese - rind removed and sliced
  • Potato chips - to serve (optional)  

Kitchen Tools

  • Panini press or grill pan / large skillet
  • Spatula or heavy skillet
  • Cutting board
  • Chef’s knife

Step-by-Step Instructions
 

Prep

  1. Slice the ciabatta rolls in half lengthwise.
  2. Thinly slice the cooked chicken breast and Brie, removing the rind from the cheese.
  3. Bring the peach compote to room temperature.

Cook

  1. Spread peach compote evenly on the cut sides of the ciabatta.
  2. Layer arugula, sliced chicken, and Brie on the bottom halves and close the sandwiches.
  3. Heat a panini press or grill pan over medium heat.
  4. Cook the sandwiches, pressing gently but firmly, until the bread is golden and the cheese is melted, flipping once if needed.

Finish & Serve

  1. Remove from heat and let rest briefly.
  2. Serve hot with potato chips or desired sides.

Quick Recipe Notes & Pro Tips

These small adjustments help keep the sandwich balanced, evenly cooked, and clean to eat.
  • 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.
 
 

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