Best Grilled Chicken Chutney And Brie Sandwiches Recipes

GRILLED CHICKEN AND BRIE SANDWICHES WITH MANGO CHUTNEY AND BALSAMIC ONIONS

Steps:

• To prepare the chicken, whisk olive oil, balsamic vinegar, and salt and pepper, to taste, in a medium bowl. Slice horizontally through each chicken breast, starting at the thick end. Add chicken to the bowl and toss to combine. Set aside until ready to grill.
• To prepare the onions, trim off both ends, cut them in half, remove skins, and slice into strips from root to stem end. Melt butter over medium heat in a large skillet. Add the onions to the pan, stirring to coat with butter. Continue cooking over medium heat, stirring every 5 to 10 minutes, scraping up burned bits from the bottom of the pan as needed. After about 20 minutes, lower the heat if the onions seem to be burning in places. At about 40 minutes, the onions should be golden and very soft. If they taste great at this point, you can add remaining ingredients and finish cooking. If you like a deeper flavor, continue cooking until you're satisfied. Once the onions reach the desired flavor and texture, add 1/4 cup balsamic vinegar, scraping up the burned bits on the bottom as you combine it with the onions. Add a bit of water, if needed, to get all the goodness off the bottom of the pan. Sprinkle in salt, to taste. Remove from heat and use immediately or store in a sealed container for up to a week in the refrigerator.
• Heat grill to high heat. Add chicken, turning every 2 to 3 minutes until cooked through, about 6 to 10 minutes.
• To assemble sandwiches, spread a generous layer of chutney on the bottom half of each ciabatta roll. Add chicken, slicing as needed if using smaller rolls, and top it with Brie, balsamic onions, and arugula. Season with salt and pepper and top with the remaining halves of each roll.

GRILLED CHICKEN, CHUTNEY AND BRIE SANDWICHES

Steps:

• Heat gas or charcoal grill. In small bowl, mix curry powder, salt and oil. Rub mixture over chicken breasts.
• Place chicken and onion slices on grill over medium heat. Cover grill; cook 12 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), and onion slices are tender, turning once.
• Meanwhile, in small bowl, mix chutney, mayonnaise and ground red pepper; blend well. Spread chutney-mayonnaise mixture on cut sides of rolls. Place 1/3 cup mixed greens on bottom half of each roll. Top each with chicken, onion slice and 4 pieces of cheese. Cover with top halves of rolls.

CHICKEN SANDWICHES WITH BRIE, SHAVED GRANNY SMITH APPLE AND DIJON-BALSAMIC REDUCTION ON TOASTED CHALLAH

Steps:

• In a small saucepan, whisk together vinegar, mustard and honey. Set pan over medium-high heat and bring to a simmer. Simmer until liquid reduces to 1/4 cup, about 3 minutes.
• Spread mixture on toasted or grilled challah bread slices Top with Brie and then chicken. Using a vegetable peeler, shave apple into thin slices and arrange over chicken. Top with second slice of bread.

GRILLED BRIE AND PEAR SANDWICH

Steps:

• Generously butter one side of each slice of bread.
• Heat a skillet over medium heat.
• Place bread slices butter-side down into hot skillet. Arrange Brie cheese slices on top of each piece of bread. Sprinkle thyme and cracked black pepper over the top.
• Spread pear slices in a single layer over the Brie cheese on one slice of bread and top with a pinch of salt.
• Flip the slice of bread without pears onto the slice of bread with the pear slices. Continue cooking sandwich until cheese and pear are heated through and cheese is melted, 2 to 3 minutes per side. Transfer to a plate and cut into halves.