Friday, November 11

Chicken, Brie & Arugula Sandwiches

My parents recently took a trip to Montreal and Quebec and returned with a bunch of great maple-flavored food gifts. We’ve already devoured the maple candies and maple syrup, but I’ve been waiting for something special to make with the maple mustard. This sandwich is perfect in its simplicity, which really allows the mustard and maple flavor to come out. The brie melts nicely into the mustard and bread and the arugula provides and great peppery note and slight crunch. I used leftover roast chicken, but this would also be a great thing to make with Thanksgiving turkey leftovers. 

 Chicken, Brie & Arugula Sandwiches:
  • Cut two ciabatta rolls in half and spread both sides generously with maple mustard.*
  • Cover the bottom side of the rolls with thinly sliced brie cheese.
  • Thinly slice a large cooked chicken breast and evenly fan out pieces on top of the brie.
  • Top with the other side of the roll and place in a hot pan.**
  • Cook for 3-5 minutes per side, or until bread is crispy and cheese melts.
  • Take off the top half of the roll and add in a handful of arugula to each sandwich.
  • Slice in half and serve with chips.

Serves two
*Buy maple mustard here or combine 1 tbsp. whole grain mustard with 1 tsp. maple syrup.
**Or use a panini press.