Chicken and Brie Panini

Hi friends. Today I am sharing a delicious sandwich recreation that I had in Walla Walla, Washington when the hubs and I went for our weekend getaway before we moved to Louisiana! I miss the Pacific Northwest already- the lovely summers, good wine and craft beer you can find at every store. But reminiscing about Washington brings me to this amazing sandwich.

Brie. I mean, does it get much better than that cheese? I usually reserve it for special occasion purses- holidays, dinner parties, etc., however I HAD to immediately make this sandwich upon returning from that trip. So so good.

Here is all you need- chicken breast, onion, bacon, brie and fresh thyme leaves. Divine I tell you.

There is something phenomenal about melted brie. The flavors just pop as it melts and let me tell you, paired with the bacon, onion and fresh thyme, it’s a match made in heaven.

The thyme is definitely an usual yet ridiculously delicious addition that you must try. It just pairs so well with the onions.

I think of this as more of a splurge sandwich, but since you are cooking it at home and controlling the amounts of each ingredient, it can certainly fit into a healthy diet. Personally I’d just eat half, have some salad with it and save the other half for another meal.

I used this nifty sandwich press from Pampered Chef but you could get by with just a heavy pan pressed down on top.

I can’t wait to make this again. In fact, I am going to have to put it not the meal plan soon.

What is your favorite sandwich combo?

[Tweet “Chicken and Brie Panini With A Twist via @nutritiouseats”]

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Chicken and Brie Panini

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Melanie F. | Nutritious Eats

Serves: 2

Ingredients

• 2 slices of artisan-style bread
• 1 chicken breast
• 6 slices brie cheese
• 1 small onion
• 6 slices of bacon
• 2 teaspoons fresh thyme leaves
• ghee or olive oil

Instructions

1. Heat two skillets one large, one small on medium heat. In the large skillet, cook bacon until crisp. Remove to a plate to cool. Dump bacon grease but don't wipe the skillet clean. Add chicken breast seasoned with salt and pepper and cook until done, 5-6 minutes per side. Let cool, then slice thinly.
2. While chicken is cooking sauté onions on medium low heat in a teaspoon of ghee (butter or oil) for ~20 minutes.
3. To assemble sandwich, place sliced chicken over two slices of large bread. Divide sautéed onions between the two. Top with a layer of sliced brie cheese. Top with 1 teaspoon each of fresh thyme leaves. Place another slice of bread on the top of each sandwich. In a skillet coating with half teaspoon of oil, cook for ~2 minutes per side, preferably using a panini or grill press to flatten sandwich.

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