It’s been a bit of a hectic time over here in Smidge’s Kitchen. I’ve got the last of my series of Byblos Bakery product recipes for you today..

proudly displayed on my new IKEA kitchen cart. I must say IKEA has come a long way in both the quality of their product and their instructions.

Fortunately the assembly required the use of a real screwdriver rather than one of those strange little widgets they used to send along. I promise no foul language was used in the assembly of this product.. always a good thing! { no, this isn’t paid advertising.. although I wish it were. IKEA, if you’re reading this, I’d love to do some free product review;)

I love the coastal look of this piece, it’s not big and has wheels so I am able to tuck it aside when not in use. The two stainless steel shelves are great for stashing bowls and baking supplies. Not to mention, I think it looks pretty much like a perfect set up for still-life painting with bowls of fruit simply placed on the wooden block top. But I digress.. on with the recipe!

My last assignment was to come up with another bagel recipe. How could I resist the recipe I first tasted whilst on my trip to Victoria last May. I found a lovely little coffee and gelato shop that offered a version of this panini. Of course I devoured it and made notes to try to duplicate it at home.

This time I used a Byblos bagel rather than focaccia bread and I have to say it was decadent, runny with jam and melty St André cheese. With every bite it brought back memories of that weekend, wandering through the museums and shops in Victoria. Isn’t it awesome that food is capable of enabling time travel?

And did I finish lunch with a gelato waffle cone? I’ll never tell! But I just might be coming up with a new gelato recipe, so that might give it away!

Chicken, Brie and Fig Jam Bagel Panini

 

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Author: Barbara Bamber

Ingredients

• 1 package Byblos Plain Bagels
• 1 jar fig jam
• fresh roasted, thinly sliced chicken breast, lightly seasoned
• 1-2 tomatoes, sliced thin
• handful of baby spinach leaves
• wedge of brie cheese(St Andre is a nice runny cheese)
• *I had leftover chicken breast that was grilled with a simple drizzle of olive oil, kosher salt and a sprinkling of Herbes De Provence but you could simply buy a grocery store roasted chicken

Instructions

1. Preheat the panini press or sandwich griddle/grill to "sandwich" setting or approximately 350F.
2. Slice the bagel in half.
3. Spread the bottom half of the bagel liberally with fig jam. Place a thin layer of chicken breast pieces over top of the jam. Then layer on the tomato slices. Top this with a sprinkling of baby spinach leaves.
4. Using a knife, lay slices/chunks of brie cheese scattered over top of the spinach. Top with the other bagel half and place in the panini maker.
5. Cook until the bagel is slightly compressed, lightly golden brown and the cheese has melted and the chicken is warmed through, about 3-5 minutes depending on your temperature and your machine.
6. Remove and serve immediately.

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