Description
All of those classic flavors jam packed in toasty bread – this fig rosemary roast chicken Brie panini is one for the ages!! And OMG the CHEESE!!
Ingredients
Scale
- 4 slices Sourdough
- 4 ounces Brie, sliced
- 1/2 cup Fig Preserves
- 1/4 cup Dijonaise
- 1/4 cup Balsamic Glaze
- 1/2 pound Fig Roast Chicken, shredded
- Roasted Brussels Sprouts, shredded
- 4 Tbsp Butter, softened
Instructions
- Preheat a panini press, or skillet over medium high heat.
- Butter one side of each slice of sourdough bread. On the other side, spread the dijonaise, fig preserves, and drizzle with balsamic glaze. Add on top shredded roast chicken. Top with Brie cheese and brussels sprouts. Top with other slice of bread.
- Press in panini or fry like a grilled cheese until the bread is toasted and the cheese is melted. Devour immediately.