Chicken Brie Apple Panini with Red Pepper Jelly

• 8 slices rustic bread (you can use a regular loaf of bread or thicker bread such as ciabatta)
• 1/4 cup olive oil
• 8 oz package of brie (thinly sliced)
• 1 1/3 cups cooked chicken (shredded)
• 1/4 cup red pepper jelly
• 1 granny smith apple (thinly sliced)
• 1/2 cup spinach leaves
• 1/2 red bell pepper (thinly sliced)
• salt
• pepper

Instructions

1. Preparation

   1

   Heat the panini press over medium heat.

2. 2

   Brush the bread slices on both sides with olive oil.

3. 3

   Layer the brie evenly on top of the bread slices.

4. 4

   Sprinkle gently with salt and pepper.

5. 5

   Top each bread slice with apple slices, followed by spinach.

6. 6

   Divide the chicken between 4 bread slices, adding 1/3 cup (80ml) of shredded chicken on top of the spinach.

7. 7

   Gently spread one tablespoon (15ml) of red pepper jelly on top of the chicken. You should now have four tall slices of bread with all the fixings—chicken, red pepper jelly—and four pieces of bread with only brie, apples, and spinach.

8. Cooking

   8

   Fold the sandwiches together and place them in the panini press. Note that these may also be cooked like a grilled cheese sandwich in a frying pan with another heavier skillet pressing the sandwich.

9. 9

   Cook the sandwich according to the panini press instructions, generally for about 6 minutes until the cheese is fully melted and the bread is golden. If you are cooking it like a grilled cheese sandwich, it should take around 3–4 minutes per side. Enjoy!