Back when I was making the fig stuffed pork tenderloin, I bought some figs. Later I made a fig paste to put on some pizza. My grocery didn't carry fig jam or preserves and I am continuing to use the dried fig paste from the same fig for other things. Last week my parents came to visit (and I forgot to photograph all the food I had made but I will make the fig and blue cheese appetizers again for J's birthday on Friday. I put half a tsp or so of blue cheese and the same amount of fig paste in little phyllo cups and toasted them. When I saw this recipe in my file, I thought it would be a nice way to use up some of the chicken in the freezer and these figs. Thanks again, Cooking Light!
Chicken Panini with Figs (adapted from Cooking Light)
1/8 cup fig paste (re-hydrated dried figs, chopped in food processor)
1 (small) ciabatta loaf, cut lengthwise
1/8 cup crumbled blue cheese
1 tablespoon butter, softened
1 cooked, boneless, skinless chicken breast
1/8 teaspoon freshly ground black pepper
1 cup mesclun
1 tsp fresh lemon juice
- 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. You can also use a panini press.
- Place arugula in a bowl. Drizzle juice over arugula; toss gently. Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half. Cut sandwich into 2 equal portions.