Chicken, Blueberry + Brie Grilled Cheese Recipe
This chicken, blueberry & brie grilled cheese is sweet, savory, and guaranteed to make regular grilled cheese feel a little underdressed. Go ahead and make lunch a little fancy!
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 teaspoon brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 pound chicken breast, thin-sliced or tenderloins
- 4 tablespoons unsalted butter, softened (or 2 tbsp of mayo)
- 8 slices sourdough bread, or other crusty loaf
- 8 ounces brie, sliced thin
- 1 bunch fresh basil
- 1 handful baby arugula
- 4 tablespoons blueberry jam
Instructions
- In a shallow bowl, combine the olive oil, brown sugar, kosher salt, garlic powder and onion powder. Add the chicken and turn to coat thoroughly.
- Preheat a skillet over medium heat. Cook the chicken on both sides until cooked through, about 2 to 3 minutes per side (or until they reach an internal temperature of 165°F). Set aside.
- Butter one side of each slice of bread with a thin layer of butter. (You'll have extra butter which you can add in little dollops to the pan as the sandwiches cook, as needed.) Set the four slices, buttered-side down on a work surface. Layer with slices of brie, then chicken, basil, and arugula. Spread a tablespoon of blueberry jam on the unbuttered side of the remaining bread slices and top each sandwich, buttered side up.
- Preheat a heavy bottomed skillet (I recommend cast iron) over medium-low heat. (If using the same skillet you used for the chicken, wipe it out first.)
- Working in batches as needed, place sandwiches in the skillet with the brie side on the bottom first. Cook, undisturbed, for 5 to 6 minutes. Flip the sandwiches over and cook for another 5 to 6 minutes. Cook and flip as needed another 1 to 2 minutes until the brie is melty and the bread is golden and crusty.
Notes
- Prep-ahead: You can cook the chicken and prep the ingredients, but wait to assemble and cook until you're ready to eat.
- Make a compote: Instead of jam, simmer fresh or frozen blueberries with a little sugar and lemon juice for a quick compote.
- Panini press tip: If your press has different temperature settings, try it on the lowest setting so the inside has time to warm and the cheese to get gooey.
- Store + reheat: Let sandwiches cool completely, then wrap individually in foil or store in an airtight container. Refrigerate for up to 2 days. To reheat, place in a skillet over low heat or in a 350°F oven for 10-12 minutes until warmed through and crispy. Avoid the microwave—your bread deserves better!
Nutrition
Calories: 891kcal | Carbohydrates: 82g | Protein: 50g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 159mg | Sodium: 1648mg | Potassium: 704mg | Fiber: 3g | Sugar: 17g | Vitamin A: 944IU | Vitamin C: 4mg | Calcium: 197mg | Iron: 6mg
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