Paninis With Chicken, Fig & Blue Cheese Recipe

1/3 cup fig jam
4 (3/4 to 1 pound) bread rolls (3-inch squares ciabatta rolls, halved, weight is a approximate)
1/3 cup crumbled blue cheese
3 tablespoons butter, softened

8 ounces cooked chicken (sliced cooked chicken breast, rotisserie chicken works really well)
1/8 teaspoon freshly ground black pepper
2 to 3 cups baby arugula (fresh, packed)

Nutritional

Serving Size: 1 (173.6 g)
Calories 407.2
Total Fat - 16.7 g
Saturated Fat - 8.7 g
Cholesterol - 167.3 mg
Sodium - 761.4 mg
Total Carbohydrate - 43.4 g
Dietary Fiber - 2.9 g
Sugars - 0.5 g
Protein - 20.1 g
Calcium - 161.3 mg
Iron - 3.9 mg
Vitamin C - 3.6 mg
Thiamin - 0.5 mg

Step by Step Method

Step 1

Spread jam over cut side of top half of each roll. In a small bowl, combine cheese and butter, stirring until smooth. Spread cheese mixture over cut side of bottom half of each roll.

Step 2

Arrange chicken over cheese mixture; sprinkle with black pepper. Place top half of each roll, jam side down, over chicken.

Step 3

Heat a large nonstick skillet over medium heat and add rolls to pan. Place a heavy cast-iron skillet on top of rolls; cook for 5 minutes or until both sides of rolls are browned, turning once. These may also be done in a panini press or in a George Foreman type of grill that can be pressed.

Step 4

Remove rolls from skillet/press. Remove top half, jam side, of each roll and arrange arugula over chicken. Replace top half of roll. Slice each role diagonally and serve.