Ingredients
- 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)
How to Make
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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.
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Step 2: Arrange chicken over cheese mixture; sprinkle with black pepper. Place top half of each roll, jam side down, over chicken.
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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.
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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.
We hope you enjoy this recipe!
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