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Roasted Chicken, Apricot, and Brie Panini

Abundance of apricots? Check. Abundance of rosemary focaccia bread? Check. Leftover roasted chicken? Check. In my mind there was only one thing to do, and that was to figure out a panini to go with these ingredients. I was in a no-fuss cooking mood. A use-up-leftovers mood. And a something-different-for-dinner mood.

I already had some focaccia that I had baked earlier in the day, and because rosemary goes so well with apricot and chicken, I used that as my bread.

I checked out the handy Flavor Bible to see what cheese paired best with apricot. Brie, in case you’re wondering. It ended up being a great, simple dinner to throw together with the leftovers of existing dishes. We had plump, juicy red grapes on the side.

Roasted Chicken, Apricot, and Brie Panini
a goodLife {eats} creation

  • Focaccia Bread
  • Brie, sliced thin
  • Roasted Chicken
  • Apricots, sliced thin

Preheat panini grill. Place one piece of focaccia dimpled side down. Place a layer of brie, followed by apricots, chicken, and more brie. Top with second piece of bread (dimpled side up). Grill on the banini press until cheese is melted and bread is golden and crispy. Cut sandwiches in half diagonally to form triangles. Repeat for additional sandwiches.

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