Rustic Sourdough Panini with Herbed Chicken & Brie
Featuring: When Pigs Fly Six Grain and Pumpkin Seed Sourdough
Ingredients
- 1 loaf When Pigs Fly Six Grain and Pumpkin Seed Sourdough
- 2 boneless, skinless chicken breasts
- 6 oz brie cheese (sliced)
- 1 onion
- 1 handful fresh arugula
- Olive oil or melted butter for brushing
- Salt & pepper
- 1 tsp dried Italian herbs (or a mix of thyme, oregano, basil)
- Optional: drizzle of honey or fig jam
Instructions
First, preheat your oven to 425F.
- Mix the herbs. Mix spices, herbs, salt, and pepper in a bowl.
- Coat the chicken. Drizzle a little olive oil over the chicken, sprinkle on the herb blend, and pat it in with your hands on all sides.
- Bake. Add the chicken breasts to a baking dish and bake for 20-25 minutes, flipping halfway through. Be sure to let them rest after cooking to allow the meat to soak up all the juices.
- Slice. Horizontally, slice cooked chicken breast into thin pieces.
Next: Caramelize the Onions
- Slice the onion. Cut the onion into “medium thickness” rings OR strips.
- Caramelize. Add 1-2 tbsp of butter to a pan and place on low-medium heat. Once mostly melted, add sliced onions and cook until golden brown.
Then: Assemble the Panini
- Grab two slices of bread. Brush the outsides lightly with olive oil or butter.
- On one slice, layer thinly sliced chicken breast, brie, caramelized onions, and arugula. Add honey or fig jam if desired.
- Top with another slice of bread.
Finally: Grill
- Cook in a panini press or skillet over medium heat until the bread is golden and the brie is melted (about 3–4 minutes per side).
- Slice diagonally and serve warm.
Pro Tip: For extra flavor, deglaze the chicken pan with a splash of white wine or chicken broth and drizzle that over the sandwich before pressing.
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View this recipe on Reddit!