Chicken, Brie & Fig Sandwich
Another adaption of an Earls recipe that I had to recreate at home, the Chicken, Brie, & Fig Sandwich was always a go-to order of mine until they took it off the menu! The creamy brie with the sweetness of the fig jam and sourness of the Granny Smith apple slices make a perfect sandwich. Make sure to cut your apple slices thin to make sure it doesn’t overpower the sandwich.
Ingredients
2 ciabbata buns
1 chicken breast
1 granny smith apple
200g package of brie
1/2 cup arugula
3 tbsp fig jam
3 tbsp mayonnaise
1 clove of garlic
1/4 tsp thyme
1/4 tsp garlic powder
Salt and pepper
Directions
Cut the chicken breast into two thin equal size cutlets. Season chicken breast with salt, pepper, thyme, and garlic powder. Preheat a pan on medium high heat with a neutral oil. Sear on each side for 4-5 minutes or until the internal temperature reaches 165ºF. Slice the brie and lay on top of the chicken to get warm while it rests.
Meanwhile (or after), mince the garlic clove and add to the mayo. cut the ciabatta buns in half and dry toast them in a pan. Thinly slice the apples to lay flat on your sandwich.
Assemble the sandwich - spread the fig jam on one side of the bun, and the garlic mayo on the other. Layer the arugula, sliced applies, chicken and brie. Slice in half (diagonally - obviously) and enjoy!
