Grilled Chicken Brie Panini with Savory Peach Compote

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This Chicken Brie Panini is the perfect summer sandwich! It’s light, full of flavor, and so easy to make! The great thing about this sandwich is that even if you don’t have a panini press, you can still make it in a cast-iron skillet. The panini is served with homemade savory peach compote and your favorite potato chips.

Chicken and Brie toasted panini on a plate with a serving of potato chips. A pot of peach compote is in the background. Text overlay says"Chicken Brie Panini with Savory Peach Compote". Similar photos of the recipe from various angles are used throughout but with different text overlays unless otherwise described.

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Chicken Brie Panini

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.

I don’t know about you, but I love a GOOD sandwich. And this, chicken and brie panini is a GOOD sandwich!

Creamy melted Brie, peppery arugula, and the savory warmth of the savory peach compote perfectly complement the chicken breast in this panini.

This is a great sandwich to use up leftover chicken, but if you have a hankering for a chicken sandwich and having cooked a Sunday roast, why not use rotisserie chicken breast or off-the-bone chicken breast from the deli counter?





If you have one, a panini press is the best tool for preparing this recipe. However, a grill pan (or even a large skillet) can also be used. Use a clean heavy cast iron skillet or a spatula to press down on the roll while toasting for best results.

Serve up the sandwich with a handful of your favorite potato chips and you have a delicious lunch on your hands for any day of the week!

Ingredients for Chicken & Brie Panini

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.

  • Savory Peach Compotethis is a previous recipe that is very easy to make and really adds that extra deliciousness to this sandwich!
  • Ciabatta Rolls
  • Fresh Arugula also known as Rocket. If you don’t care for arugula, chopped fresh basil would be a nice alternative.
  • Cooked Chicken Breastboneless and skinless.
  • Brie
  • Potato Chipsto serve, optional.

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

Assembling the chicken and brie panini

More Recipes Using Brie

One of the hero ingredients in this dish is brie, so here are some more recipes using the same:

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More Sandwich Recipes

Looking for more sandwiches to make? Check these recipes out next:

Chicken Brie Panini & Chips

How Do I Make Chicken Brie Panini?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Recipe for Chicken & Brie Panini

Grilled Chicken & Brie Panini with Savory Peach Compote

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This Chicken Brie Panini is the perfect summer sandwich! It’s light, full of flavor, and so easy to make!

Ingredients

  • ½ cup savory peach compote*
  • 4 ciabatta rolls, cut in half lengthwise
  • 1 cup fresh arugula
  • 1 lb (450g) boneless, skinless chicken breast, cooked and sliced thin
  • 4 oz (100g) Brie, rind removed and sliced
  • Potato chips, to serve (optional)

Instructions

  1. Spread the savory peach compote on the cut surface of the ciabatta rolls.

    Peach Compote Spread on Ciabatta Rolls
  2. Top half of the rolls with the arugula, chicken breast, and sliced Brie. Add remaining bread on top to form a sandwich.

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  3. Heat a large grill pan over medium heat and add the sandwiches. Press down on the sandwiches with a spatula or a clean heavy cast-iron skillet for better contact while grilling. Alternatively, you can use a panini press.

    Pressing the Panini in Grill Pan
  4. Heat until the bread is toasted, approximately 4-5 minutes, before carefully turning the sandwiches. Repeat on the remaining side until toasted, approximately 3-4 minutes.
  5. Remove from heat and serve immediately along with some potato chips or choice of side dishes. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 579Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 125mgSodium: 704mgCarbohydrates: 55gFiber: 7gSugar: 9gProtein: 50g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Full Meal!

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