Traditional recipes

Pear, Brie and Chicken Panini

Pear, Brie and Chicken Panini

Made with refrigerated bread dough, leftover chicken, creamy brie, and fresh pear, these paninis couldn't be simpler. MORE+LESS-

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

can (11 oz) Pillsbury™ refrigerated French bread

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  • 1

    On a work surface, unroll the Pillsbury™ French bread dough until it's a rectangle. Using a pizza cutter, cut until 6 (or if you can 8!) small rectangles.

  • 2

    Heat 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

    Spoon a tablespoon 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

    Repeat with the rest of the panini. Slice and serve!

Nutrition Facts

Serving Size: 1 Serving
Calories
857.9
% Daily Value
Total Fat
73.2g
113%
Saturated Fat
10.2g
51%
Cholesterol
142.5mg
48%
Sodium
1125.3mg
47%
Potassium
760.0mg
22%
Total Carbohydrate
14.0g
5%
Dietary Fiber
3.9g
16%
Sugars
6.7g
Protein
39.3g
Vitamin C
39.70%
40%
Calcium
34.50%
34%
Iron
31.50%
32%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Your face wants to panini. Trust me.So, you have some Pillsbury™ French bread in the fridge. And you're like, "Oh, I need to make this soon or else I'll burst into flames." But then you think, "I wish I could do something ELSE with it though besides just bake it as is. " And then you think, "If I really wanted to burst into flames I could just WALK OUTSIDE, EARTH."Sorry. It's hot. I'm not taking it well.I'm here today to tell ya of a new way to use that bread loaf in your fridge. A way that will allow you to use words like "roll-a-roo" and "grilly grill grill" and "panini bo-bini." Although I'd highly advise saying these words to yourself.AND, there's no willy nilly with the oven, y'all. No bake. Just grill.Here we go! Grab a Pillsbury™ refrigerated French bread, some pesto (you can use jarred!), a few cups of shredded rotisserie chicken, some brie (you can buy a big wedge, but I randomly had these little wedges in the fridge, so, booya.), and a pear.Slice and serve. This is so so so good. Perfect balance of the bright pesto flavors, the yummy chicken, crisp pears and melted glorious brie.I'm having heart palpitations just gazing into its eyes.Just ignore that last part.

Cordon bleu chicken panini

Packed with chicken and ham and two types of cheese, these Cordon bleu chicken panini prove that simple ingredients can easily be the most satisfying.

This is a sponsored post written by me on behalf of Hillshire Farm®. All opinions are entirely my own

We just celebrated Valentine’s day and I feel like this year is flying by so fast! 6-7 weeks in and I still find myself challenged with the new year healthy resolution most of us make come January 1st.

I like to believe most days I’ve been good this year, eating my fruit and veggies and drinking plenty of water, but, of course, there are days when I struggle at meals time, especially at lunch.

Both Tiffany and I get caught into the school work or whatever project we have going on, or I may just let her read while I brew myself a coffee, grab my laptop and spend my morning working. Before we know it, it’s lunch time, we’re both starving and no leftover dinner to heat up.

Panini loaded with deli meat have been our go-to lunch lots and lots of times! But for good reason!

Stop and think about it. How could you go wrong combining cheese and deli meat slowly heated between two slices of rustic bread until the filling is all gooey and melty and the bread is deliciously crisp?

I have a thing or two for good panini.

First, since we eat so much deli meat I have to make sure it contains no artificial ingredients, preservatives, colors, or added nitrites/nitrates. Hillshire Farm® Naturals chicken and ham are our favorite!

You can find Hillshire Farm® Naturals at your local Food Lion. You can choose rotisserie season chicken breast, honey roasted ham, black forest ham, slow roasted turkey breast, hardwood smoked turkey breast.

Second, I don’t like any plain cheese and deli meat panini. It has to be loaded with flavor and have a great texture.

And this cordon bleu chicken panini it’s probably the best lunch sandwich I had in a long time!

And the best part? Everyone loves a good panini! I have not met a person (young or old) who resists a panini loaded with good meat and oozing cheese! Have you?

It all starts with a sliced rustic bread. You can use any bread, but I love the nice crunch the rustic bread gives once it’s toasted.

Second, since it’s a cordon blue chicken panini you’ll need both chicken and ham. Just for one sandwich, you’ll need 4 slices of chicken and one slice of ham. If that is not a satisfying lunch panini, I don’t know what it will.

Third – a good melty cheese! My favorite cheeses to make panini are Muenster, Emmenthaler, Havarti, Gouda, and Brie. For this cordon bleu chicken panini, I used a combo of Muenster and Brie.

Fourth – since I’m a texture panini kinda girl, I add sliced pears or apples. The slightly sweetness of the fruit pairs so well with the cheese and I love it still stays crunchy in all the gooeyness of the panini. You can leave the fruit out, but I highly suggest you keep it in.

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Chicken-and-Pear Panini with Shredded Escarole

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season the chicken with salt and pepper. Add to the skillet and cook, turning occasionally, until golden, 6 to 8 minutes transfer to a plate. Let cool slightly before thinly slicing.

In the same skillet, heat 1 1/2 tablespoons olive oil over medium-high heat. Add the onions, season with salt and pepper and cook until golden, about 7 minutes. Stir in the pear and cook until tender, 3 to 5 minutes. Remove from the heat and toss with the chicken and cheese.

Divide the chicken mixture among the rolls. Using a panini press, cook the sandwiches according to the manufacturers instructions.

Meanwhile, in a large bowl, whisk together the lemon juice and remaining 1 1/2 tablespoons olive oil. Add the escarole and cucumber and toss season with salt and pepper. Serve with the sandwiches.


This Chicken, Pear and Brie Grilled Cheese Sandwich is more like a chicken salad but better! With a mixture of honey mustard, celery, chopped pear and cranberries, a generous portion of brie all topped with a crunchy buttered roll.

I served this sandwich with my Chicken Noodle Soup. My husband and I split the sandwich. You can also choose to have the whole thing for lunch. I love…love…love the combinations in this Chicken, Pear and Brie Grilled Cheese Sandwich.

Lighten up the sandwich by hallowing out the center of the roll.

Then stuff it with all that good chicken filling.

I don’t have a Panini press. To press the sandwich down I laid an cast iron skillet on top of the sandwich. To protect the bottom of my skillet I laid a piece of parchment paper on the top of the sandiwch.

You’ll end up with a crispy delicious sandwich.

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If you have logged into the CampbellsKitchen.com site within the past 2 years, your account & its data is active in our systems and will be transferred over to Campbells.com within 30 days. On the new Campbells.com, you’ll be able to experience one site that features all of our products and your favorite recipes.

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Pear Bacon and Brie Grilled Cheese

You know how people experience weight loss plateaus? They&rsquore eating right but the scale doesn&rsquot budge for weeks on end. Well, I&rsquom currently experiencing the Crossfit version of that right now.

Monday we did Karen: 150 wallballs. For you non-crossfitters that means picking up a 14 pound medicine ball, squatting with it and throwing it 10 feet in the air against a wall, catching it and repeating 149 more times as fast as you can.

I got home, wrote it down in my little book and then looked back to see what my last time was. 9:25. Sweet, no progress.

Yesterday we did max height box jumps. Last time we did this was in October, I got 34 inches. What&rsquod I get yesterday?

34 inches and nicely bruised shin attempting 34.5&Prime.

When it comes to putting a barbell over my head, I&rsquove been stuck at 108-113 pounds for months. Push press, push jerk, thruster, split jerk, over head squat&hellipall the same.

Just like a weight loss plateau, I&rsquom showing up, doing my thing and seeing no progress.

The only thing that&rsquos missing is my diet.

I could be way more on point with that than I am but then things like pears, brie and bacon float around in my head and I decide it would be a good idea to sandwich them with some caramelized onions between two pieces of sourdough bread, eat it and tell you about it.


Panini Recipes


    Ciabatta bread, also called 'slipper' bread because it looks like a slipper, is the base for this updated meatloaf sandwich.
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    Use your favorite cheese in this delicious and simple hot grilled sandwich.
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    These excellent and rich sandwiches were the result of a fortuitous mistake in the kitchen. We have these often at our house!
  • Grilled Ham Gruyere Sandwich
    Gruyere is a type of Swiss cheese imported from France, it has a wonderful piquant flavor that pairs perfectly with salty and sweet ham.
    These sandwiches are dipped in an egg and milk mixture before grilling for super crunch and a beautiful crust.
    Melted rich cheese pairs with crunchy cole slaw in these easy and excellent sandwiches.
    This chicken panini recipe is a classic beloved by children and adults alike. This version uses rotisserie chicken, prepared pesto, cheese, and pre-cooked bacon.
    Individual French or Italian rolls are used in this delicious pressed sandwich made with two kinds of meat and two kinds of cheese. This is a variation on the traditional Cuban sandwich Fernando emailed me and said he "was introduced to the Cuban sandwich, in 1960 after Fidel took over, and it does not have turkey or provolone, it consists of French type bread, butter, mustard, Swiss cheese, pickles, honey cured sweet ham, and pork shoulder. A lot of Cubans came to Puerto Rico through Spain mainly because of the Spanish language. By the way, the cost was 0.35 cents." I love hearing from readers - I learn so much!
    These sandwiches are so easy! Just assemble them and bake. They turn out surprisingly brown and crisp.
    Traditionally, these sandwiches are fried in butter, but try them in a dual contact grill or panini maker. You can use any kinds of meat and cheese you'd like in this sandwich.
    Easy, yes. Simple, yes. Delicious? Yes!!
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    Red onions are wonderfully sweet even when they're not grilled. This sandwich is a classic.
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    My personal favorite, and one of the best last minute suppers on earth.
    Tuna melts can be made as a closed sandwich too!

Make sure to try different breads in your sandwiches. Everything from cracked wheat bread, flavored corn or flour tortillas, croissants, pita bread, ciabatta, and other artisan breads, and even cracker bread and Boboli pizza crusts can be used to make imaginative sandwiches.

Slice meats and cheeses thinly so they heat through in the time the bread browns and crisps. If you are going to include vegetables in your sandwich, think about grilling or sauteeing them before adding them to the sandwich that way they'll blend beautifully with the other ingredients. And remember, since these sandwiches are generally very simple, the quality of your ingredients must be top notch.


Pear Prosciutto and Brie Panini

A quick and easy panini made with salty prosciutto, juicy pear slices and buttery brie cheese.

Ingredients

  • 4 slices Very Thick Sliced Bread Of Choice
  • 4 Tablespoons Butter, Softened
  • 1 whole Pear Of Choice (I Used Anjou), Cored And Sliced
  • 3 ounces, weight Sliced Prosciutto
  • 6 ounces, weight Brie Cheese, Sliced

Preparation

Spread butter on the outside of each slice of bread. Set two slices of bread on your work surface (butter side down). Layer Brie, then pear, then prosciutto and then more brie (if desired) on top of each. Top with another slice of bread (butter side up).

Preheat your sandwich press or Foreman grill according to manufacturers instructions. Place sandwich on the grill and close the top. Leave until desired color and texture appears on the outside of the bread and the cheese is melted. Serve immediately.


Brie, Ham, and Pear Panini

This Brie, Ham, and Pear Panini is the perfect fall or winter sandwich. These classic flavors combine to become your favorite comforting sandwich in no time. ​Layers of mustard, ham, pears, and Brie work together to make the ultimate bite packed with wonderful flavors. The pears give a little crunch while the cheese gets a little melted and keeps everything together.

Ingredients

  • 4 slices sourdough, whole wheat, or white bread
  • 1 tablespoon Dijon mustard
  • 2 ounces thinly sliced Black Forest ham
  • 1 firm but ripe red Anjou USA Pear, peeled, halved lengthwise, cored, and each half cut lengthwise into 3 thick slices
  • freshly ground pepper, to taste
  • 2 ounces Brie cheese, thinly sliced
  • 2 tablespoons butter, softened

Instructions

Preheat a panini maker, grill pan, or griddle.

Butter bottom slices of bread. Spread mustard on opposite side of each piece of bread. Divide the ham between the 2 sandwiches. Add pear slices to each sandwich and top with cheese. Grind a bit of pepper on top. Butter the top slices of bread.

Place the sandwiches buttered side down on the hot grill. Grill until nicely browned on one side and then flip and grill the other side.

Cut each sandwich in half and serve immediately.

For information about pear varieties, flavor characteristics, and more visit www.usapears.org.

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I love buying pears when they're in season but can never think of anything to do with them, other than to eat them as they are. This recipe sounds delicious but do you think if I were to grill the pear slices it might give it a little extra depth in flavor, or would that ruin the texture?

Brie and pear is such a great combo. I personally would use a little bit less dijon, though.

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Preparation

In a small bowl, toss the pear slices with the lemon juice. Heat a large skillet or griddle over low heat.

Meanwhile, toss the turkey and thyme in a medium bowl. Spread each bread slice with mustard. Arrange half of the Brie on four slices of the bread. Layer the pears over the Brie. Mound the turkey mixture on top of the pears, layer on the remaining Brie, and top with the remaining bread slices mustard side down.

Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches). Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.

Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.

A grown-up grilled cheese should have a grown-up soup to go along with it. Try Wild Mushroom Soup with Sherry & Thyme.


Pear, Bacon & Brie Panini

I love experimenting with bold flavors. Imagine the taste of juicy pears, salty bacon and creamy brie sandwiched between two grilled pieces of rosemary harvest bread. There is nothing quite like the taste of a pear, bacon and brie panini sandwich.

This post is written on behalf of Bellisaris.com. I was provided samples for this product review. All opinions are my own. Thank you for supporting my blog by supporting brands I love.

Bellisari’s products are unique in that they are made with gourmet ingredients to make your life a little easier.

So next time you’re heading off to a party or entertaining at home, open one of Bellisari’s sauces or spreads to create a dish that is uniquely delicious.

Bellisari’s Blistered Jalapeño & Fig Spread was the perfect combination of flavors for my pear, bacon and brie panini sandwich.

Use a panini or waffle iron to make the sandwich. You can use a regular grill pan but the hard part will be flipping it without losing all your ingredients between the grilled bread.

With the temperatures cooling I chose pears for the sandwich because they’re super sweet and juicy this time of year. Brie cheese is soft and melts easily and well, everything taste better with bacon. I also added a few greens.

Bellisaris.com for all their products, recipes and tips. These gourmet spreads and sauces make great gifts for the holidays so be sure to place your online orders soon.

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Watch the video: Brie, Ham, and Pear Panini (October 2021).