Roasted Chicken Brie & Tomato Panini

While stocking my new kitchen when I moved, I found one of those on-the-counter grills on sale, and I just had to get it. While I’m still mastering some of the grilling techniques on it, I have learned how to get the beautiful grill marks on a panini. This sandwich turned out to be delicious.

Roasted Chicken Brie & Tomato Panini


  • Hearty  Multigrain Bread, sliced
  • Roasted chicken, sliced
  • Marinated Sundried Tomatoes
  • 1 Handful Fresh Spinach
  • 4 Slices of Brie Cheese
  • Olive Oil

Preheat the grill to medium heat. Slice two pieces of bread, about 1 inch thick. Brush or spray with olive oil on each side, and place onto the grill. Once the bread starts to toast, flip it over and begin to top with the other ingredients.
On one slice of the bread, place the brie cheese and on the other, the tomatoes. Stack the already cooked chicken on top of the tomatoes. Once the cheese starts to melt, add the spinach on top of the cheese. Carefully flip the cheese and spinach side on top of the other half of the sandwich. (Note, if you have a real panini maker, you can just stack everything in the beginning and close the lid). Remove from the grill and slice in half. Serve warm.

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