During our trip to Canada I came home knowing I would have to re-create two chicken sandwiches that we had there. The first was the Angry Bird Sandwich I posted about last week (SO amazing!) and the second sandwich I loved was at a restaurant called Earl’s. As soon as I heard carameled apples on a sandwich I knew I would be hooked! This sandwich, although it sounds strange, has such a delicious and unique flavor. This sandwich has a grilled chicken breast, a creamy fig (or golden raisin) spread, carmelized apples and melted brie cheese. You cook this sandwich in a panini maker and everything becomes gooey, melty and completely wonderful together. I served this with a side salad and we enjoyed it for our ladies lunch earlier this week. This is chick-food at it’s finest;) Hope you love it as much as we did!!
- 1 cup golden raisins or figs
- 1 tsp. lemon juice
- 4 oz. cream cheese
- 3-4 boneless skinless chicken breasts
- Montreal Steak Seasoning
- 2-3 green granny smith apples, cores removed and sliced thin
- 1/2 cup brown sugar
- Dash salt
- Dash cinnamon
- 1 Tbls. butter
- 6-8 bolilo buns or ciabatta buns, cut horizontally
- 1 cup spinach leaves (optional)
- 4-6 oz. brie cheese, rind removed and sliced
- 1 cup golden raisins or figs
- 1 tsp. lemon juice
- 4 oz. cream cheese
- Put into a food processor and blend until raisins/figs are soft and combined. Set aside.
- 3-4 boneless skinless chicken breasts
- Montreal Steak Seasoning
- Season the chicken breasts with steak seasoning and then grill until chicken is golden brown and cooked through. Remove chicken from the grill and let rest for a few minutes. Slice the chicken into thin strips and set aside.
- 2-3 green granny smith apples, cores removed and sliced thin
- 1/2 cup brown sugar
- Dash salt
- Dash cinnamon
- 1 Tbls. butter
- Wash apples, remove core and then slice into thin slices. In a saute pan, place the butter and brown sugar. Turn to medium heat and let warm for a minute. Add the apple slices, stir and then let simmer until the sugar dissolves and the apples are tender (not mushy). Sprinkle with a little cinnamon and salt and then remove the apples from the heat.
- 6-8 bolilo buns or ciabatta buns, cut horizontally
- 1 cup spinach leaves (optional)
- 4-6 oz. brie cheese, rind removed and sliced
- To assemble the sandwiches spread a generous layer of the raisin/cream cheese mixture on the bottom bun. Place thin strips of chicken on top of the spread and then top the chicken with some of the apples (don't add lots of extra apple juice..just drain the juice and remove the apples as best you can). On the top bun place the slices of brie and spinach (if you wish). Place the sandwich in a panini maker or on a griddle and cook until the cheeses are melted and the sandwich is warm. Serve warm or cold with your favorite side salad.
