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.
I have included affiliate links to useful products and services related to the topic of this post.
This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links.
As an Amazon Associate, I earn from qualifying purchases.
Read Full Disclosure Policy
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 & 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 Compote – this 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 Breast – boneless and skinless.
- Potato Chips – to 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.,).
More Recipes Using Brie
One of the hero ingredients in this dish is brie, so here are some more recipes using the same:
- Instant Pot Baked Brie and Apple Appetizer
- Brie and Cherry Appetizers with Phyllo Pastry Cups
- Baked Brie + Prosciutto Puff
More Sandwich Recipes
Looking for more sandwiches to make? Check these recipes out next:
- Shrimp Slaw Sandwich with Garlic Lemon Aioli
- BBQ Pork Sandwich with Grilled Apples + Slaw
- Lounza and Halloumi Greek Cypriot Sandwich
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.
- 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)
- Spread the savory peach compote on the cut surface of the ciabatta rolls.
- Top half of the rolls with the arugula, chicken breast, and sliced Brie. Add remaining bread on top to form a sandwich.
- 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.
- 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.
- Remove from heat and serve immediately along with some potato chips or choice of side dishes. Enjoy!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
Make It A Full Meal!
Want to make more a meal of this sandwich? Check out these recipes next:
- Appetizer: Gluten-Free Gazpacho Recipe with Chickpea “Croutons”
- Side Salad: Super Easy Crisp & Crunchy Broccoli Slaw Recipe
- Beverage: Tropical Paradise Cocktail with Rum & Banana Liqueur
- Dessert: Strawberry Lemonade Cupcakes with Strawberries & Cream Filling!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!