CHICKEN PANINI WITH FIG JAM
Make and share this Chicken Panini With Fig Jam recipe from Food.com.
Provided by iris5555
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spread jam over cut side of top half of bread.
- Combine cheese and butter in a bowl, stirring until smooth.
- Spread cheese mixture over cut side of bottom half of bread.
- Arrange chicken evenly over cheese mixture; sprinkle with pepper.
- Place top half of bread, jam side down, over chicken.
- Heat a large nonstick skillet over medium heat, and add sandwich to pan.
- Place a heavy cast-iron skillet on sandwich; cook 5 minutes or until both sides are browned, turning once.
- (Or use a panini maker as you usually would. I don't have one. I have no idea how long it would take to make the sandwich that way.).
- Place arugula in a bowl.
- Drizzle lemon juice over arugula; toss gently.
- Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half.
- Cut sandwich into 4 equal portions.
Nutrition Facts : Calories 251, Fat 12.7, SaturatedFat 6.5, Cholesterol 69.2, Sodium 208, Carbohydrate 14.5, Fiber 0.4, Sugar 10, Protein 19.1
PROSCIUTTO AND FIG PANINI
This pressed sandwich creates an appetizing balance between sweet and savory with the addition of prosciutto and dried figs.
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Bring 1 cup water, Port, figs, and rosemary to boil in small saucepan. Reduce heat to medium-low; simmer until mixture is reduced to generous 1 1/4 cups, stirring occasionally, about 20 minutes. Cool slightly. Puree in processor until smooth. do ahead Fig jam can be made 3 days ahead. Cover and chill.
- Preheat oven to 400°F. Place onion rounds on rimmed baking sheet. Dot with butter. Sprinkle with salt and pepper. Roast until tender and golden, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Spread about 1 1/2 tablespoons fig jam on bottom of each ciabatta roll. Top with onions, prosciutto, and cheese. Place roll top on each. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Cook panini in panini press according to manufacturer's instructions. Alternatively, heat heavy large skillet over medium heat. Working in batches, place panini in skillet. Place large cast-iron or other heavy skillet atop panini. Fill skillet with bricks or large cans to weigh down. Cook until bottoms of rolls are golden, about 4 minutes. Remove top skillet and turn panini over, then place skillet atop panini. Cook until golden and cheese melts, about 4 minutes longer. Cut in half and serve.
PORK TENDERLOIN PANINI WITH FIG PORT JAM
"I serve these rather sophisticated, yet simple sandwiches for dinner or cut them into smaller servings for appetizers. They're great hot or cold, but if serving cold, I like to add some watercress for a bit more color." Casey Galloway - Columbia, MO
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- For jam, in small saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced to about 1/4 cup, about 15 minutes., Remove from the heat. Cool slightly; discard rosemary. Transfer mixture to blender; cover and process until blended. Cover and chill until serving., Meanwhile, sprinkle tenderloin with salt and pepper; place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 40-50 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Cut pork into 1/8-in. slices., On four bread slices, layer the pork, jam, cheese and watercress if desired; top with remaining bread. Coat outsides of sandwiches with cooking spray. , Cook on a panini maker or indoor grill for 3-4 minutes or until bread is lightly browned.
Nutrition Facts : Calories 381 calories, Fat 8g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 746mg sodium, Carbohydrate 48g carbohydrate (12g sugars, Fiber 3g fiber), Protein 28g protein.
GRILLED ARTISAN CHEDDAR & FIG JAM SANDWICH
Provided by Michael Phillips
Categories Sandwich Picnic Back to School Lunch Cheddar Fig Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 1
Number Of Ingredients 5
Steps:
- 1. Heat a panini press according to the manufacturer's instructions. Alternatively, heat a ridged grill pan or large skillet over medium heat.
- 2. Using a serrated knife, cut the roll in half horizontally. Spread each cut side of the roll with 1 tablespoon of the fig jam, drizzle the jam with 1 teaspoon of the oil, and season it with the salt. Arrange the Cheddar pieces closely on the bottom roll half, being sure that the cheese does not hang over the sides of the roll. Cover it with the remaining roll half, jam-side down.
- 3. Place the sandwich in the panini press and cook it until the roll is toasted and golden brown and the cheese is desirably melty, about 4 minutes, depending on the press. If using a ridged grill pan or skillet, place the sandwich in the pan and top it with a cast-iron skillet or heavy saucepan. Cook until the underside is toasted, about 2 minutes. Flip the sandwich over, top it with the cast-iron skillet again, and cook until the other side is toasted and the cheese is melty, about 2 minutes more.
- 4. Cut the sandwich in half and serve it hot.
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