• 1/4 cup fig preserves
  • 1 (8 ounce) ciabatta , cut lengthwise
  • 1/4 cup crumbled blue cheese
  • 2 tablespoons butter , softened
  • 8 ounces sliced cooked chicken breasts
  • 1/8 teaspoon fresh ground black pepper
  • 2 cups arugula leaves
  • 1 teaspoon fresh lemon juice
  • 1 Spread jam over cut side of top half of bread.
  • 2 Combine cheese and butter in a bowl, stirring until smooth.
  • 3 Spread cheese mixture over cut side of bottom half of bread.
  • 4 Arrange chicken evenly over cheese mixture; sprinkle with pepper.
  • 5 Place top half of bread, jam side down, over chicken.
  • 6 Heat a large nonstick skillet over medium heat, and add sandwich to pan.
  • 7 Place a heavy cast-iron skillet on sandwich; cook 5 minutes or until both sides are browned, turning once.
  • 8 (Or use a panini maker as you usually would. I don't have one. I have no idea how long it would take to make the sandwich that way.).
  • 9 Place arugula in a bowl.
  • 10 Drizzle lemon juice over arugula; toss gently.
  • 11 Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half.
  • 12 Cut sandwich into 4 equal portions.