Grilled Chicken and Brie Sandwich with Fig Aioli
A juicy grilled chicken burger topped with melty brie, tomato bruschetta, and a homemade fig aioli for a gourmet twist on a classic grilled chicken burger.
Servings: 4 Sandwiches
Calories: 871kcal
Ingredients
- 4 large Chicken Breasts butterflied and pounded
- 4 Thin Sandwich Buns
- 200 grams Brie Cheese sliced
- 2 cups Arugula
Chicken Marinade
- ¼ cup Vegetable Oil
- ½ cup Balsamic Vinegar
- 2 Tablespoons Honey
- 2 teaspoons Dijon Mustard
- 2 cloves Garlic minced
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Fig Aioli
- ¼ cup Mayonnaise
- 2 Tablespoons Fig Preserves or Jam
- 2 teaspoons Dijon Mustard
Tomato Bruschetta Topping
- 5 Roma Tomatoes diced
- 1 medium Red Onion diced
- ¼ cup Olive Oil
- 2 Tablespoons Apple Cider Vinegar
- 3 cloves Garlic minced
- ½ teaspoon Flaky Sea Salt
- ½ teaspoon Black Pepper
Instructions
Marinate the Chicken
- In a small jar, whisk together the marinade ingredients until combined. Butterfly and pound the chicken breasts to an even thickness. Place in a large resealable bag, pour the marinade over top, smoosh the chicken around to ensure it is well coated with the marinade, seal the bag and refrigerate for 20 minutes, or up to 2 hours.
Make the Fig Aioli
- In a small bowl, stir together the mayonnaise, fig preserves, and Dijon mustard until smooth. Cover and refrigerate until ready to use.
Make the Tomato Bruschetta
- In a medium-sized mixing bowl, stir together the diced tomatoes, red onion, olive oil, apple cider vinegar, garlic, sea salt, and pepper. Mix until well combined, cover, and refrigerate until you are ready to build the sandwiches.👉 See my full post on how to make tomato bruschetta here
Grill the Chicken Breast
- Preheat the grill to medium-high heat. Remove the chicken from the marinade, discarding the excess, and grill for 7-9 minutes per side (this will vary greatly based on the thickness of your chicken breast), or until the internal temperature reaches at least 165℉.
- Turn off the grill (or transfer the chicken to a baking sheet) and top each piece with sliced brie cheese. Broil for 2-3 minutes in the oven, or let it melt in the residual heat on the grill for just a couple of minutes. Toast the cut sides of the sandwich buns for 1-2 minutes until lightly golden.
Assemble the Sandwich
- Spread the fig aioli generously on both cut sides of each bun. On the bottom half of each bun, layer a handful of arugula, followed by the grilled chicken breast with melted brie. Top with a heaping spoonful of tomato bruschetta, then close with the top bun. Press down gently, slice in half, and serve immediately.
Notes
- Chicken: You can swap breasts for chicken thighs if you'd prefer a cut that is easier to work with on the grill.
- Brie Cheese: Camembert is the direct substitute, but a good quality mozzarella or sharp white cheddar is delicious on these chicken burgers, too.
- Fig Preserves: If you can't find fig preserves (found most commonly in the specialty cheese and meat department of the grocery store), peach or raspberry jam works well as a swap.
- Tomato Bruschetta: You can swap this topping for slices of heirloom tomato if you'd prefer.
- Thin Sandwich Buns: Pitas or ciabatta buns work well too!
- Storage: Store leftovers separately in airtight containers and build the sandwiches fresh when you are ready to serve. Reheat the chicken breast in a frying pan or in the oven until warmed through.
Nutrition
Serving: 1Sandwich | Calories: 871kcal | Carbohydrates: 55g | Protein: 65g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 201mg | Sodium: 1909mg | Potassium: 1215mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1183IU | Vitamin C: 12mg | Calcium: 198mg | Iron: 3mg
