As promised in yesterday’s post here is the recipe for the Chicken and Brie sandwiches. These have been so popular I’ve had to fight friends off to save one for my brother. Please keep in mind these are a little different every time as I rarely use a recipe but here goes:
Ingredients:
- Chicken breasts
- Hearty bread (must hold up to being grilled and holding A LOT of stuff) like ciabatta
- A few whole garlic cloves (depending on how many sandwiches you’re making) and a few minced
- Mayo
- Figs or fig jam
- Spinach
- Brie cheese
Steps:
- Cook the chicken breast (this can vary, the other night I seasoned with salt and pepper and baked at 375 for 40-45 min).
- While the chicken is cooking start with the bread. There are a few different ways of doing this. My personal favourite is brushing with olive oil, placing facedown over the flame (bbq on low heat). Once they are toasted (I toast about half way as they will cook more later on) remove from heat and rub with a garlic clove. Simply cut the end off and scrape over the surface of the bread.
- In a small bowl mix the desired amount of mayo with minced garlic. Again this is subjective based on how strong of a garlic taste you like, and how many sandwiches you are preparing. You can also make your own aioli. It definitely tastes better than the garlic mayo but I was in a bit of a hurry the other night so garlic mayo won out.
- Spread garlic mayo on both sides of the bread. If using fig jam spread the garlic mayo on one half and fig jam on the other.
- Add spinach to one half. If using fig jam layer the spinach over the jam.
- Trim your figs (cut out the stem) and slice. Add on top of the spinach. Skip this step if you’ve used fig jam.
- Slice your brie while the chicken finishes in preparation. At this point depending on how you’ve cooked the chicken there may be some downtime or cleanup time. I prefer the brie sliced to about 1/4 inch thick but it’s a personal preference. I try to go thinner if I’m loading up on the brie.
- Preheat your broiler. Once the chicken is done slice however you would like. It is very important to catch it JUST as it comes to temperature (use a meat thermometer to be sure) as it will cook more in the last step. Add your sliced chicken to the free side of the bread.
- Top the chicken with the sliced brie and place under the broiler. Very important to keep and eye on it and pull out as soon as the brie is melting. If not your chicken and figs will dry out making a very unappealing sandwich.
- Remove from oven; close sandwich and cut if necessary. Depending on how thick they are and how you’re serving toothpicks may help holding together. Serve immediately with homemade fries or yam fries. The remaining aioli serves as an awesome dipping sauce for the fries.
That’s it! Pretty simple. Plan for approximately an hour total time. If using barbecue for everything make sure to wrap your assembled sandwiches in foil or else the brie will make a GIANT mess of your barbecue.
Tried it? Leave me a comment below to let me know how yours turned out!
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