Categories: Sandwiches

Ingredients

• 1/4 cup fig jam
• 1 (8-ounce) ciabatta, cut lengthwise
• 1/4 cup crumbled blue cheese
• 2 tablespoons butter, softened
• 8 ounces sliced cooked chicken breast
• 1/8 teaspoon freshly ground black pepper
• 2 cups arugula leaves
• 1 teaspoon fresh lemon juice

Directions

1. Spread jam over cut side of top half of bread. Combine cheese and butter in a bowl, stirring until smooth. Spread cheese mixture over cut side of bottom half of bread. Arrange chicken evenly over cheese mixture; sprinkle with pepper. Place top half of bread, jam side down, over chicken.

2. Heat a large nonstick skillet over medium heat, and add sandwich to pan. Place a heavy cast-iron skillet on sandwich; cook 5 minutes or until both sides are browned, turning once.

3. Place arugula in a bowl. Drizzle juice over arugula; toss gently. Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half. Cut sandwich into 4 equal portions.

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