As October looms before us, our harvest offerings are slimming down, but that doesn't mean we are going without the freshness of the season. This recipe embraces that with fresh sliced peaches and tender basil, giving you a perfect panini that is bound to inspire your tastebuds.
"Oh no!" you say, "The peaches and basil are done for the year." Fear not! Simply substitute thinly sliced apple and fresh sage for the other fruit and herbs and carry on. This sandwich carries a lot with tender chicken and creamy brie within and a perfect croissant holding it all together. You can absolutely work other ingredients into the mix to keep it on your table well into autumn. That said, these sandwiches really benefit from beautifully ripe peaches so use them if you've got them!
I like to wrap these paninis in foil and take them into the great outdoors. Whether they are part of a meal enjoyed on a hike, a picnic near the lake to see the fall colors, or a treat to behold at a potluck or tailgate event, they are sure to impress and delight. Enjoy!
Chicken, Peach & Brie Croissant Paninis
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 2 large croissants, each sliced in half lengthwise
- 1 large ripe peach, thinly sliced
- 4 ounces brie, thinly sliced
- 4 fresh basil leaves
- 1 cup shredded or sliced cooked chicken breast - rotisserie chicken is great for this
In a small saucepan, combine the balsamic vinegar and honey. Bring the mixture to a boil over medium heat, reduce the heat and simmer for 8-10 minutes, or until the balsamic reduction has thickened to a syrupy consistency. Remove from heat and set aside.
Preheat a grill pan or panini press to medium heat.
Layer the peach slices, Brie, fresh basil leaves, and chicken breast evenly on the sliced croissants. Drizzle a small amount of the balsamic reduction over the ingredients.
Place the assembled croissant sandwiches onto the preheated panini press or grill pan.
If using a panini press, close the lid and cook for 5 minutes, or until the bread is golden brown and the cheese is melted.
If using a grill pan, top with another pan and press down, grilling for 5 minutes. Carefully flip the panini to the other side and grill until the bread is golden brown and the cheese is melted, another 3-4 minutes.
Once the panini is grilled, remove it from the heat and allow it to cool for a minute.
Slice the panini in half and serve.
- Yields: 2 servings
- Preparation Time: 25-30 minutes, depending on how you cook the paninis