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Horizontal image of two golden brown toasted halves of a sandwich with salad greens, fig jam, goat cheese, and chicken, on a white plate.

Roasted Chicken and Fig Panini

  • Author: Kelli McGrane
  • Total Time: 21 minutes
  • Yield: 4 sandwiches 1x


Sweet, salty, and creamy, this roasted chicken and fig panini tastes like it came straight from a fancy cafe. No panini press required.


  • 1/4 cup fig jam
  • 8 slices sourdough bread, or bread of choice
  • 1/4 cup crumbled goat cheese
  • 2 Tablespoons unsalted butter, softened
  • 8 ounces chopped roasted chicken
  • Freshly ground black pepper
  • Cooking oil spray
  • 2 cups mixed greens
  • 1 teaspoon fresh lemon juice


  1. For each panini, spread fig jam on one side of the first slice of bread.
  2. In a small bowl, combine goat cheese and butter, stir until smooth, and spread over one side of the second bread slice.
  3. Arrange chicken evenly over cheese mixture; sprinkle with pepper. Place the first slice of bread over chicken, jam side down.
  4. Preheat two cast iron skillets over medium heat. Once hot, add assembled sandwich to one skillet.
  5. Lightly spray the bottom of the second skillet with nonstick cooking oil spray and set on top of sandwich. Place a full tea kettle or other heat-safe weight on top.
  6. Cook for 4 minutes, or until golden brown.
  7. Meanwhile, place greens in a bowl and drizzle lemon juice on top of them, tossing gently.
  8. Once the panini is browned, remove top piece of bread and add some greens to the sandwich before putting the bread back on top.
  9. Repeat with remaining paninis. Slice and serve.
  • Prep Time: 5 minutes
  • Cook Time: 16 minutes
  • Category: Sandwiches
  • Method: Stovetop
  • Cuisine: Lunch

Keywords: chicken, rotisserie chicken, panini, fig jam, goat cheese