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Author Notes: I love sandwiches, as well as the combo of sweet and savory. One of my favorite sandwiches is based on the Chicken Charlie- a grilled chicken and pear sandwich- that a cafe in my hometown served when I was younger. My version of the Chicken Charlie has balsamic grilled chicken, caramelized onions, fruity-nutty blue cheese spread, and sauteed figs on chewy ciabatta bread. It's the perfect fall sandwich! (Fresh figs and dried figs both work great- use dried for a chewier texture). —Loves Food Loves to Eat
Serves 2-4 sandwiches
- 2 chicken breasts
- 2 teaspoons worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon extra virgin olive oil
- 1 yellow onion- sliced in rings
- salt & pepper
- 1 teaspoon extra virgin olive oil
- 1 tablespoon butter
- 1/2 cup whipped cream cheese
- 2 tablespoons chopped walnuts
- 1 tablespoon peach or apricot jam
- 1 tablespoon crumbled blue cheese
- 1/2 teaspoon rosemary
- 6-8 figs- stemmed and halved
- 1 ciabatta loaf (or 2-4 rolls)
- spring greens salad mix
- 1 crisp pear- thinly sliced
- For Chicken: Mix together worcestershire sauce, balsamic vinegar, 1/2 tablespoon extra virgin olive oil, salt, and pepper- Marinate chicken in mixture for up to an hour. Grill chicken on medium-high grill until cooked. Slice thin.
- For Carmelized Onions: Heat 1 teaspoon extra virgin olive oil with 1 tablespoon butter. Add onions and cook over medium heat until golden and delicious. Remove onions from pan but leave remaining oil/butter on medium heat for figs.
- For Figs: Add figs face down to hot oil/butter mixture. sautee until golden and chewy (1-2 minutes).
- For Spread: Stir together cream cheese, blue cheese, nuts, jam, rosemary and fresh ground black pepper to taste.
- Assembly: Heavily spread the cream cheese mixture over both sides of bread. Pile high with chicken, pears, onions, and figs. ENJOY!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Sandwich Recipe
- This recipe was entered in the contest for Your Best Fig Recipe
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