- 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