Pear, Brie and Chicken Panini

Did you think you could use refrigerated dough to make a rad to the bone panini? Oh. Oh, you can.

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Pear, Brie and Chicken Panini

BevCooksRecipe by BevCooks

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20 minutes

40 minutes

3 panini

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    Tips & Techniques

    Member recipe

    This recipe was submitted by a member and has not been tested in our kitchen.

    Ingredients

    • 3 cups shredded chicken (I used a rotisserie)
    • 1/2 cup jarred or homemade pesto
    • 1/2 cup sliced brie cheese
    • 1 pear, peeled, cored and thinly sliced
    • 1 Pillbury Simply Rustic French Bread Loaf

    Directions

    1. 1On a work surface, unroll the Pillsbury Simply Rustic French Bread out until it's a rectangle. Using a pizza cutter, cut until 6 (or if you can 8!) small rectangles.
    2. 2Heat an indoor panini press or grill pan over medium. Lightly coat with cooking oil and place two dough rectangles on the grill. Cook for 3 minutes on each side, or until you get good grilled marks. Continue with the rest of the dough. Set aside. Turn the heat off.
    3. 3Spoon a Tbs. or two of the pesto on one piece of bread. Layer with the chicken, pears and sliced brie. Place another piece of bread on top and place back on the grill pan. With the heat off, place a small skillet on top and press down until the cheese starts to melt. I turned the heat off because I didn't want to burn the bread, but the heat from the cast iron pan melts the cheese at the same time.
    4. 4Repeat with the rest of the panini. Slice and serve!

    Categories: Main Dishes, Comfort Foods, Grilling, Italian

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